Slice the mushrooms and roughly chop the bacon.

I used organic bacon with high fat content.

Juice and zest the orange and keep aside for later.

Grease a medium skillet with ghee, butter or coconut oil and add roughly chopped bacon.

Cook until slightly browned from all sides.

Add the mushrooms, mix well and cook for about 5 minutes.

Add the orange zest and stir in well.

Add mustard, orange juice and cream (or coconut milk) and cook until the sauce thickens.

Make sure you keep stirring to avoid sticking.