May 4, 2009

Bacon, Onion & Mushroom Sauce


The weather has been great here. When it’s this sunny, you fire up the BBQ. You have to; it’s an unwritten rule. I’m not a food purist. Quite the opposite really; I like to ruin enhance every piece of meat, veal, poultry and even fish I sink my teeth into with sauces. Warm or cold sauces, sauces containing vegetables or a hint of cream, fresh or dried herbs, I don’t care; I like them all. But I also tend to get bored after eating the same sauces a few times in a row. That’s why I always try something new.

Like most people, I too like a good old-fashioned mushroom sauce with a steak, chicken or veal, but it became boring, so I went for something new. I just threw a bunch of my favorite ingredients together, added a good splash of white wine and low and behold; it turned into an absolutely amazing sauce. Just hand me a spoon, baby, and I’m good to go.


1 small onion
6 medium mushrooms
2 oz bacon
2 tbsp butter
1/4 cup white wine
1/4 cup milk
1 cup broth (I’ve used vegetable)
3 heaping tbsp all-purpose flour
Worcestershire sauce
flat-leaf parsley


I’ve chopped a small onion. Who would’ve thunk it.


And a handful of mushrooms. Provided you have big hands. I’ve used about 6 medium mushrooms. Brush or wash ’em, whatever you prefer, then thinly slice them.


I went for Dutch (salty) bacon, but grab whatever type of bacon makes your heart go pitter-patter. Cut it in small pieces.


Heat about 2 tbsp butter. Did I mention this was no low-fat sauce? No? Ahhh come on, nothing 45 minutes on a StairMaster can’t fix. For about 7 days in a row. But it’s worth it, mark my words!


Put the bacon pieces in there and cook, over low to medium heat, for about 3 minutes.


The moment your bacon starts to brown a little, you throw in the onions. Cook the bacon and onions together for 5 minutes. This is a scent I revel in!


Add the mushroom slices and cook everything for another minute—until they lose their whiteness and turn slightly yellow.


Spoon 3 slightly heaping tbsp all-purpose in flour in there and stir to coat the onions and mushroom with it. Cook for 1 or 2 minutes over low heat to neutralize the flour.


I’ve poured 1/4 cup of white wine, 1/4 cup of milk and 1 cup of vegetable broth in there. You can substitute the wine for more vegetable broth, or even use chicken broth. It’s all up to you and it’ll all taste good.


Stir well. Until you end up with a lump-free sauce. Bring to a boil and simmer over low heat for about 10 minutes. Keep a little broth nearby in case the sauce needs thinning later on.


Those 10 minutes provide ample time to wash and finely chop some flat-leaf parsley. It really adds to the sauce, and it kicks the colors up a nudge.


Check the sauce consistency. I’ve added a few tbsp extra broth.

Take the sauce off the fire. Season with a generous amount of pepper and salt to taste. Add a few drops worcestershire sauce and stir in the parsley. You could add a few tbsp cream if you like, I just didn’t see any need for it. It’s a flavor-bomb as is.


This sauce was really, really good. I ate it with a BBQed rib eye steak, baked potatoes, grilled corn on the cob and a green salad. It was a match made in culinary heaven. Later on I thought how easy it should be to turn this sauce into a absolutely amazing pie by simply adding some cooked and shredded chicken, a good handful of green peas, and maybe some carrots.  It’s on my to-do list!

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    1. 1

      Oh ik ben gek op champignonnensaus of soep! Heerlijk!

      bar on May 4, 2009 @ 1:58 pm Reply
    2. 2

      That looks like the perfect meal for a chilly day. You can never go wrong with bacon and mushrooms. We have been stuck in cold, rainy days for the past week after having a heatwave of 90 degree days. This soup is a keeper; well all of your recipes are:)

      Sheila on May 4, 2009 @ 2:02 pm Reply
    3. 3

      I love – the way you cook, hearty but generally very healthy. I have learned a lot coming here…
      This is a definite go-to sauce for many things, I particulary love the idea of making a savoury meat pie with it as a base.

      elizabeth on May 4, 2009 @ 2:17 pm Reply
    4. 4

      That look scrumptious, I will have to make it sometime. And I agree, that’d make a fabulous sauce for a chicken pie.

      Sarah M. on May 4, 2009 @ 4:32 pm Reply
    5. 5

      Nice pics!

      Richard on May 4, 2009 @ 4:48 pm Reply
    6. 6

      I LOVE that bowl! And the recipe looks pretty good too. :)

      Alisha on May 4, 2009 @ 5:00 pm Reply
    7. 7


      You don’t want to know how long it took me to find one of those really old and nostalgic bowls! They only sell new and modern stuff these days. Using one in the sweet potato and pepper soup, too!

      Kay on May 4, 2009 @ 5:03 pm Reply
    8. 8

      It’s only breakfast time here in Western Canada, but after reading this and drooling over the photo’s and almost being able to smell it, I feel I must go grill up a steak right now and smother it with this sauce!

      Petra on May 4, 2009 @ 5:06 pm Reply
    9. 9


      You’re in Canada! I have a stupid question; what’s Canadian bacon? Been hearing so much about it, but have no clue what it is and how it’s different from normal bacon.

      Kay on May 4, 2009 @ 5:10 pm Reply
    10. 10

      Hey Kay! This looks so good! Love the entire concept. I have a question for you – how do you make your comment replies a different color? I am just having so much fun with my blog but am a little new so I’d appreciate the help!

      Katie on May 4, 2009 @ 6:42 pm Reply
    11. 11


      how do you make your comment replies a different color?

      That’s a snippet I kinda hacked into my CSS style. I used to be a web & graphic designer :)

      If you know how to edit your style.css I’d be happy to give you the code I’ve used so you can add it to your author posts section.

      Kay on May 4, 2009 @ 6:44 pm Reply
    12. 12


      I love your recipes and your photography, and I have to thank the Pioneer Woman for introducing me to your wonderful web site! This sauce is definitely one I’ll have to try the next time I grill a steak! But in answer to your question, what we here in the States call “Canadian bacon” (and, as far as I know, we’re the only ones who refer to this by that name) is more like an intensely-flavored smoked ham–a very lean pork product with little or no fat which has been cured a lot like ham. To confuse matters further, Canadians don’t have anything like our “Canadian bacon.” Their “back bacon” is more like brined, boneless pork loin, which, when rolled in cornmeal, is also called “peameal bacon,” since it was originally rolled in dried, powdered peas in Canada. I’ve found that in recipes, a good quality ham can be substituted for Canadian bacon. Hope this helps clear up any confusion!

      chuck in chicago on May 4, 2009 @ 6:53 pm Reply
    13. 13

      @chuck in chicago:

      Thanks you so much for the explanation! I keep reading about Canadian bacon and had no clue what it was. It does sound really good, though.

      It sounds a little like our ‘achterham’.

      Kay on May 4, 2009 @ 6:59 pm Reply
    14. 14

      I can just imagine how good this will be on pan-fried or grilled chicken!

      Mrs Ergül on May 5, 2009 @ 11:17 am Reply
    15. 15

      sounds wonderful creamy and delish. I like your idea for next time too!

      oneshotbeyond on Jun 5, 2009 @ 12:46 am Reply
    16. 16

      Oh geez, this looks both so satisfying and so AMAZING.
      I have two questions:
      1. Can this amazing sauce be used for pasta? At my school cafeteria they make a delicious mushroom sauce pasta, and this looks perfect for it!
      2. Do you think it would be okay to put only the onions with the butter and cook the bacon separately? Would that change the whole flavor?

      Thanks and I just love all your recipes here!

      Loren on Jun 5, 2009 @ 9:43 am Reply
    17. 17


      That would be something I’d do, too. Just make it a little thinner, perhaps add some grated parmesan for a little extra flavor, and you’re good to go.

      It would probably alter the flavor a little bit, since the bacon fat is now used as a sauce flavor as well, but I doubt it would be a shocking difference.

      Kay on Jun 5, 2009 @ 9:46 am Reply
    18. 18

      thanks for nice post.

      sinerji yangin on May 30, 2010 @ 12:54 am Reply
    19. 19

      this looks both so satisfying and so AMAZING.

      davlumbaz sondurme on Jul 26, 2010 @ 10:44 pm Reply
    20. 20

      Thanks you so much for the explanation!

      fm200 on Jul 26, 2010 @ 10:45 pm Reply
    21. 21

      how about some potatoes in there? maybe on some sunny side up eggs and a english mufin…

      dave on Oct 25, 2010 @ 3:37 am Reply
    22. 22

      This looks great i, putting it on the table tonight :D

      Ian on Nov 13, 2010 @ 5:30 pm Reply
    23. 23

      Hoeveel saus komt ervan 1 recept?

      Jellie on Dec 22, 2013 @ 3:37 pm Reply
    24. 24

      Hello. I’m just some random dude who came across your recipe and wanted to say “brilliant” and thank you.

      Random California Dude on Apr 28, 2014 @ 2:12 am Reply
    25. 25

      I know this is years after the posting now, but if you’re still around to check comments…how many cups of sauce does this recipe yield?

      Chelsea on Nov 24, 2014 @ 9:01 am Reply
      1. It makes for about a cup of sauce, Chelsea!

        Kay on Nov 24, 2014 @ 9:20 am Reply

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