1 (16 ounce) can mushrooms, drained
1 ounce dried red in soup
1 (8 ounce) container sour cream
3 slices bacon
16 breast tissues
Pour the mushrooms and red peppers, dressing, salt, Worcestershire sauce and brown sugar in a large punch bowl, while the mushrooms and onions are still green. Allow the wine to cool, then discarding any remaining mushroom syrup.
Add the sour cream and bacon and mix together immediately. Sprinkle evenly over the mushroom/paprika mixture. Fold in some corn tortilla strips for texture after a while. Serve hot.