2 slices bacon chopped
1 tablespoons butter
1 tablespoon olive
oil
Garlic
6 oz small
button mushrooms, rinsed and patted dry
1/4 teaspoon chili
powder, or to taste
1/4 teaspoon sweet
paprika, or to taste
1/4 teaspoon garlic
powder
salt and fresh
ground pepper, to taste
1/8 cup low
sodium chicken broth
1/4 cup heavy
cream
chopped fresh
parsley, for garnish
Serves 2
Net Carbs 4
1. Heat a skillet over
medium-high heat and add in the chopped bacon; cook until crispy and remove
from skillet. Set aside.
2. Add butter and
olive oil to the skillet; once melted, lower heat to medium and stir in the
garlic. Continue to cook for 2 minutes, stirring frequently. Do not burn the
garlic.
3. Add mushrooms to
the skillet and coat them all around with the butter sauce.
4. Season with chili
powder, paprika, garlic powder, salt and pepper.
5. Continue to cook
over medium-high heat for 5 to 7 minutes, or until tender and nicely browned.
6. Add chicken broth
and cook for 10 seconds.
7. Stir in the heavy
cream and continue to cook for 3 to 4 minutes, or until sauce starts to
thicken.
8. Garnish with parsley
