Chop bacon and add to frying pan. Cook over medium to  medium high heat until pieces are crisp. Remove and set aside.

Pour out most of the bacon grease and reserve. Add mushrooms in an almost single layer. Cook on medium high heat until browned on bottom. Flip mushrooms over and cook until golden on the other side. You want all liquid from the mushrooms to evaporate. Add more bacon grease if they start to stick to pan.

(Skip This Step if using dry soup mix) When mushrooms are golden, add garlic and onions. Cook until onions are a bit soft, but I prefer them to have some bite. Stir in pepper and butter.

Set aside and let cool. Reserve 1/2 c mushrooms.

In a food processor with the steel blade add cream cheese, sour cream mayonnaise, bourbon or sherry if using, and Worcestershire. (Add soup mix here if using) Blend well until combined and fluffy.

Add in larger portion of mushrooms and pulse to combine into dip. You don't want to completely pulverize the mushrooms. Add in truffle oil and more pepper if desired.

After mixture is combined, stir in remaining mushrooms and bacon BUT leave a few for garnish. This can be kept overnight and flavors actually get better however there is no need to wait!

Garnish with remaining mushrooms and a bit of bacon. Sprinkle with scallions and drizzle on a bit more truffle oil if you want along with a few more grinds of black pepper.