6 slices bacon
2 (4 ounce) cans sliced mushrooms, with liquid
1 (1.3 fluid ounce) jigger white wine
1 (20 ounce) can crushed pineapple juice concentrate
1 (20 ounce) can chopped green chile peppers
1 (1.5 fluid ounce) jigger prepared horseradish
1 (4.5 ounce) can sliced almonds
1 (8 ounce) package cream cheese, softened
1/4 teaspoon cayenne pepper
1 tablespoon dried basil
1 pound Swiss cheese, shredded
Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Drain, crumble and set aside.
In a medium saucepan, heat mushrooms and liquid in a medium saucepan over medium heat. Stir in wine and pineapple juice concentrate; bring to a slow boil.
Stir soup mixture into skillet. Stirring constantly, cook over medium heat until mixture coats the back of a metal spoon. Allow to heat through.
In a small bowl, combine the sliced green chiles and horseradish. Blend into sauce over medium heat. Refrigerate over night before serving.
Modify sauce by adding almonds and crumbled Swiss cheese. Stir gently into sauce with egg and bacon, about 5 minutes.