Heat skillet to medium heat. Cook bacon until brown and crispy, about 5 minutes.
Use a slotted spoon and transfer to a plate lined with paper towels.
Add garlic, onion and red pepper and cook until soft and brown.
Add mushrooms and stir until they absorb the bacon fat. Pour in vinegar and aminos/soy sauce. Stir well and increase heat to high until boiling.
Reduce heat to low. Add black pepper and bay leaf. Cook 15 minutes. Return bacon to pan, and stir. Serve hot with low carb noodles or cauliflower rice.
