Ingredients:

• 2 thick sliced double smoked bacons (about 4oz)
• 12 oz of portobello baby mushrooms
• 2 onions
• 2 garlic cloves
• 0.5 cups of white chardonnay wine
• 2 cups heavy cream
• 1 cup chicken broth
• 2 tablespoons of flour
• 1.5 tablespoons of butter
• Ground black pepper
• Thyme
• Marjoram
• Salt

How to prepare, step-by-step:

1. Prepare ingredients:

   

2. Warm up deep sauce pan over moderate heat. Dice bacon and add it to the pan:

   

3. Fry bacon until colored, stir from time to time (keep produced juices):

   

4. Add diced onions:

   

5. And fry them until soft and colored (continue stirring):

   

6. Add chopped garlic, stir couple of times until it becomes fragrant:

   

7. Then add sliced mushrooms:

   

8. Continue stirring and cooking everything together until liquid produced by mushrooms is evaporated:

   

9. Add wine, cook until reduced in half:

   

10. Then pour broth in:

    

11. Followed by heavy cream:

    

12. Season with salt to taste:

    

13. And thyme, marjoram and ground black pepper, and let sauce cook over slow simmer while you prepare thickening part of it:

    

14. Fry flour in melted butter on a skillet and gradually dilute it with about ladle of liquid part of the sauce, for that:
    

    

    

    

    
    

    

    

    

    
    
15. Pour prepared substance into sauce:

    

16. Bring sauce to slow simmer and cook until desired thickness and tenderness of mushrooms:

    

17. Serve sauce warm with a schnitzel or another food of your choice: