Chop the onion and garlic. Similarly, chop the broccoli head and mushrooms into bite sized pieces. I like small pieces but larger florets

Cook the bacon in a large skillet over high heat, flipping every few minutes, until the strips reach your desired level of crisp. Transfer the bacon to a plate and set aside to cool. Discard the bacon fat. I use a nonstick skillet that comes with a lid, but cast iron works too.

Place the same skillet on the stove top, add the butter, avocado oil and onion and heat over medium-high heat. Sauté the onion, stirring occasionally, until it begins to soften, about 3 to 5 minutes.

Add the broccoli florets, mushrooms and garlic and stir everything well. Add the water (or broth) then cover the skillet. Cook until the broccoli is bright green and mush liquid has leached out of the vegetables, about 3 to 5 minutes. Remove the lid and continue cooking, stirring frequently, until much of the liquid has evaporated, about another 5 minutes. Note: if the vegetables become too dark at any point, reduce the heat to medium heat at any point.

Once the vegetables have reached your desired level of doneness and the liquid has burned off, chop the crispy bacon and add it to the skillet along with the Parmesan cheese. Stir well then taste for flavor. Add salt and pepper to your personal taste.

Serve immediately with your main entree, and enjoy! This delicious side dish is best when served fresh off the stove top because the texture of the vegetables and bacon is at its absolute best.