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Bacon, Onion, and Mushroom Sauce

About 3 cups?
Prep info
10 min prep + 15 min cook + 10 min simmer + 5 min finish
Prep time
Not set
Cook time
40 minutes
Time required
40 minutes
Oven preheat
kay sauce


  • 1 c finely chopped onion
  • 6 thinly sliced mushrooms
  • 2 oz chopped bacon
  • 28 g butter (2T)
  • 30 g plain flour
  • 1/4 c milk
  • 1.25 c double-strength stock
  • 1/4 c finely chopped flat leaf parsley (to taste)
  • ground black pepper (to taste)
  • Salt (Sea) (to taste)
  • 1 T Worcestershire sauce


Heat the butter in a large skillet over low to medium heat; add bacon and cook for about 3 minutes, until slightly browned.  Add the onions.  Cook a further 5 minutes.  Add the mushrooms; cook about 1 minute - until they lose their whiteness and turn slightly yellow.

Turn the heat to low. Add flour and stir to coat the onions and mushroom with it. Cook for 1 or 2 minutes to rid the flour of its raw taste.  Add the milk and stockStir 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 stock nearby in case the sauce needs thinning later on.

Check the sauce consistency.  Once you've adjusted it to your taste, remove it from heat.  Season with a generous amount of pepper and salt to taste.  Add the Worcestershire sauce and stir in the parsley



SJ Note 13 June 2009: This was quite good over pork chops, but next time try this: cook the meat till almost done while preparing the sauce, then cut the meat into bite-sized pieces, then finish cooking in the sauce.

SJ Note 14 April 2010: Did try the above suggestion, and served the mixture over rice.  The sauce needs more flavor.  Next time try double-strength stock (I've changed it here already) and more salt; don't know what else to try.