Bacon Mushroom Ragout

by Katie of:
5 slices thick cut bacon
1/2 red onion, chopped
2 cloves garlic, pressed or minced
1/4 t. salt
1/4 t. pepper
1 package sliced cremini mushrooms (or button)
2 T. olive oil
1/2 c. chicken broth
1/2. c. dry red wine (I used Cabernet Sauvignon)
Slice crossways into small pieces.  Add into skillet over medium heat.  Stir and cook about a minute and then when bacon has released some grease, add in red onion, garlic and mushrooms.  Cook until mushrooms get brown and juice, adding a little olive oil if pan gets too dry.  Cook for about 5-6 minutes.  Add chicken broth and wine and simmer until liquid reduces by half.  Spoon over Cheesy Soft Polenta.