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Ingredients
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- 5 strips thick-cut bacon, cooked and diced
- 16 ounces cremini mushrooms, cleaned and stems trimmed
- 3/4 cup dry red wine
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken bone broth
- 1/4 cup grated parmesan cheese
- 1 tablespoon fresh thyme, divided
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon pink peppercorns
- 2 tablespoons corn starch
- 2 tablespoons water
Instructions
- Cook the bacon until crispy and dice it.
- Melt unsalted butter in a skillet and sauté garlic and half of the thyme for 1-2 minutes.
- Add cleaned mushrooms and dry red wine, sautéing until mushrooms soften and wine reduces by half.
- Whisk together corn starch and water, add it to the skillet to thicken the gravy.
- Stir in heavy cream, chicken bone broth, bacon, parmesan, pink peppercorns, and remaining herbs. Simmer.
- Taste and adjust seasoning as necessary.
Notes
Use high-quality dry red wine for the best flavor.
Consider homemade chicken broth for added depth.
Simmer longer if a thicker consistency is desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 12
- Cholesterol: 60