Creamy Garlic Mushrooms and Bacon

How to make Creamy Garlic Mushrooms and Bacon

– Creamy Garlic Mushrooms and bacon in a mouthwatering cheesy sauce as a side or main. The best Low Carb or Keto Mushroom Recipe!

Ingredients:

– 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

Instructions:

– 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 flavours 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.