Creamy Garlic Mushrooms & Bacon Don’t Lose This Recipe

Creamy garlic mushrooms with bacon is a delectable dish that combines the earthy flavor of mushrooms with the savory richness of bacon and the creamy texture of a garlic-infused sauce. Here’s a description of this mouthwatering recipe:

Creamy garlic mushrooms with bacon is a hearty and indulgent dish that promises to tantalize the taste buds and satisfy even the most discerning palates. This recipe begins with crisp slices of bacon, sizzling in a skillet until golden brown and irresistibly fragrant. As the bacon cooks, it releases its smoky aroma, filling the kitchen with an enticing scent that signals the start of something truly special.

. As the mushrooms cook, they become tender and succulent, offering a delightful contrast to the crispness of the bacon.

To elevate the dish to new heights of decadence, a generous dollop of cream is added to the skillet, infusing the mushrooms with luxurious richness and velvety smoothness. The cream melds with the savory flavors of the bacon and garlic, creating a luscious sauce that coats each mushroom in a blanket of creamy goodness.

As the final touches, a sprinkle of fresh herbs such as parsley or chives adds a burst of freshness and color, while a pinch of salt and pepper enhances the flavors and brings balance to the dish. The result is a culinary masterpiece that’s both comforting and elegant, with layers of flavor that dance on the palate and leave a lasting impression.

Creamy garlic mushrooms with bacon is a versatile dish that can be served as an appetizer, side dish, or even a main course. Whether enjoyed as a cozy weeknight dinner or showcased as a star attraction at a dinner party, this indulgent dish is sure to delight and impress all who taste it. So gather your ingredients, fire up the skillet, and prepare to experience the irresistible allure of creamy garlic mushrooms with bacon.

  • 8 ounces (250 g) bacon, cut into strips
  • 2 tablespoons butter
  • 26 ounces (750 g) brown mushrooms, washed (pat dry with paper towel)
  • 1 tablespoon olive oil
  • 1/4 cup dry white wine (or chicken broth/stock)
  • 6 cloves garlic finely chopped
  • 1 1/2 cups (400 ml) heavy cream, (thickened cream or evaporated milk)
  • 1 tablespoon fresh chopped parsley
  • 1 teaspoon fresh chopped thyme
  • Salt and pepper to season
  • 1/2 cup fresh shredded or grated mozzarella
  • 1/4 cup fresh shredded or grated parmesan cheese
-Fry the bacon in a large oven-safe skillet over medium heat until crispy. Use a slotted spoon to transfer to a paper towel lined plate to soak up some of the oil. Set aside.
-In the same pan, melt the butter. Add the mushrooms, drizzle with oil and mix through, scraping up any browned bits from the bottom of the pan. Fry for 2-3 minutes to lightly brown mushrooms and release their juices (if any).
-Pour in the wine (or broth) and let reduce for 2 minutes, while occasionally stirring.
(Preheat broiler or oven grill.)
-Add in the garlic and stir it through for a minute, until fragrant. Pour in the cream and herbs.
-Reduce heat down to low. Gently simmer until tender (about 4-5 minutes) and sauce is slightly thickened. Season with salt and pepper.
-Add the bacon back in and give everything a good mix to combine all of the flavors together. Top the mushrooms with the mozzarella and parmesan cheese.
-Broil until cheese is melted and bubbly and mushrooms are done to your liking (about 3-5 minutes)
-Serve warm.

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