- 4
Ingredients
- 3 slices bacon, sliced crosswise into 1/2-inch wide pieces
- 1 small yellow onion, finely chopped
- 3 ounces button mushrooms (about 2/3 cup), stemmed and thinly sliced
- 1/4 tsp. salt
- 2 garlic cloves, finely minced or pressed through a garlic press
- 1 Tbsp. sweet paprika
- Pinch of cayenne pepper
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. unsalted butter
- 3 Tbsp. all-purpose flour
- 3 cups whole milk, warmed but not hot
Preparation
Step 1
Cook the bacon over medium-high heat in a medium skillet until crispy, stirring often, 4 to 5 minutes. Use a slotted spoon to transfer it to a paper towel-line plate and set aside. Add the onion to the pan and cook, stirring often, until soft and just starting to brown, about 3 minutes. Stir in the mushrooms and the salt and cook, stirring often, until the mushrooms release their juices, about 5 minutes. Mix in the garlic, paprika, cayenne and black pepper, and cook until the garlic is fragrant, about 30 seconds. Reduce the heat to medium, add the butter and let it melt, stirring often. Use a wooden spoon to mix it in the flour. Cook, stirring constantly, for 2 minutes, then slowly begin to add the milk a little at a time, mixing well between additions to avoid lumps. Cook until slightly thickened, 1 to 2 minutes, then reduce the heat to low and cover, stirring occasionally, to keep the gravy warm. Just before serving, stir in the reserved bacon.