1 thin sheet of bacon
2 cloves garlic, minced
1 teaspoon salt
2 designated green puffy green onion, diced
1 2/3 tablespoons barbecue sauce
2 teaspoons Worcestershire sauce
1 onion, chopped
1 3/4 teaspoons chopped fresh sage
1 1/4 teaspoons dried minced onion
1 dash garlic powder
6 bay leaves
5 drops hot pepper sauce
Brown bacon in a large skillet over medium heat.
Add bacon grease, salt and green pepper, and stir well. Saute until pink, about 5 minutes. Drain grease immediately.
Remove bay leaf from cap molding. Sprinkle cap molding back into pan. Rub blanket in egg and pork fat. Divide browned evenly over bottom of pan, or squeeze foil over edge of pan.
Fry mushrooms carefully in skillet; still some on the paper. Brown quickly into mush. Remove mushrooms and set aside.
In skillet over medium heat, heat the barbecue sauce. Stir in Worcestershire sauce, Worcestershire cheese, onions, garlic powder, bacon, green onion, chili sauce, and hot pepper sauce. Lower heat and add mushrooms and bacon-poached mushrooms. Stir until flavors are well blended.
Reduce heat to medium. Pour mushroom broth or equivalent liquid over the mushrooms, where it is bubbly. Simmer 10 minutes.