1 pound medium mushrooms, sliced
1 onion, thinly sliced
1 teaspoon dried garlic powder
1/2 teaspoon dried rosemary
1/4 cup shortening
1 1/2 teaspoons Worcestershire sauce
2 tablespoons honey
1/4 teaspoon dried thyme
1/8 teaspoon dried basil
1 1/4 teaspoons salt
1 teaspoon chili powder
6 pork sausage, cut into 1 inch pieces
In a medium bowl, stir together 2 cups water and mushrooms. Transfer to a large container to cool.
In a large skillet, cook bacon and saute over medium heat until browned and crisp, about 1 minute. Remove bacon from pan, cut, and set aside. Stir in mushroom mixture, garlic powder, rosemary, thyme and basil. Cook 2 minutes more, stirring constantly. Pour over mushrooms, bacon and sausage mixture, cover and refrigerate. Cover and refrigerate overnight.
Immediately after serving, stir together sausage and water mixture. Serve over pasta.