1. Heat the olive oil in a large skillet over medium heat. Add the chopped bacon and cook until it’s crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel to drain.
2. In the same skillet, add the sliced mushrooms. Cook, stirring occasionally, until they’re golden brown and have released their juices, about 8-10 minutes.
3. Add the minced garlic and thyme to the mushrooms and cook for another 1-2 minutes, until the garlic is fragrant.
4. Pour in the broth, scraping up any bits from the bottom of the pan. Let it simmer for 3-4 minutes to reduce slightly.
5. Stir in the heavy cream and let it simmer for another 5 minutes, until the sauce thickens to your desired consistency.
6. Season with salt and pepper to taste, then stir the crisped bacon back into the sauce.
7. Garnish with fresh parsley if desired and serve warm.

As my Abuela always said, “Taste as you go.” This is where you can adjust the seasoning to make it perfect for your palate.