Mushroom sauce with bacon
Homemade sauce is simple and quick to prepare. In a small bowl, soak dried mushrooms in boiling water until soft, about 20 minutes. Drain the liquid, coarsely chop the mushrooms. Strain the soaking liquid through a sieve and set aside. Cook bacon in a large skillet over medium heat until crispy, about 5 minutes per side. Transfer to a paper towel to drain excess fat. Pour off the fat, leaving 1/4 cup in the skillet. Coarsely chop the bacon. Add 3 tablespoons of the reserved fat to the skillet. Add leek and garlic, cook over medium heat, stirring, for about 2 minutes. Add fresh mushrooms, salt, and pepper. Increase the heat and cook, stirring, until mushrooms are tender, 5 to 8 minutes. Add thyme and cook for 2 more minutes. Transfer the mixture to a bowl and let cool. Using a mixer, beat cream cheese in a bowl until smooth. Gradually add sour cream and whisk until well blended. Add this mixture to the mushroom mixture along with 3/4 of the bacon, green onions, and 2 tablespoons of the reserved mushroom soaking liquid. Add more soaking liquid if needed to achieve desired consistency. Garnish with remaining green onions and bacon. Optionally, sauté sliced mushrooms in the remaining tablespoon of fat in a skillet over medium heat, stirring, until golden brown, about 2 minutes, and place on top of the sauce. Serve with waffle chips if desired. The prepared sauce can be stored in the refrigerator for several days.
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