1 pound bacon
1/2 cup sliced fresh mushrooms
2 tablespoons butter
1 tablespoon brown sugar
1/4 teaspoon salt
1/8 cup ginger ale
4 sheets slow breakfast/snack shredded American cheese
Preheat oven to 325 degrees F (165 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Cook mushrooms, halve, and cook peel side down. Pour 2 tablespoons of butter into a small pan. Top mushrooms with bacon and juice strips.
Pour 1/2 teaspoon butter over mushrooms. Place mushroom slices, mushrooms and peel side down in a single layer on a 12x20 inch baking dish.
Place shredded cheese over mushrooms. Brush with egg drippings. Pour bacon grease over cheese, stirring all the while until cheese is melted.
Bake 50 minutes in the preheated oven, turning once.
Dissolve remaining 3/4 cup butter in boiling water over medium low heat, stirring constantly. Cook mushrooms and mushrooms, cut into 1/2 inch strips, until mushrooms are tender, about 10 minutes. Stir bacon into mushroom mixture, increasing heat. Mix bacon grease with enough water to make a roux; pour over mushrooms. Sprinkle with remaining green onions. Cover, and refrigerate until serving.