Indulge in the ultimate comfort food with this recipe for Creamy Garlic Mushrooms with Crispy Bacon. This decadent dish combines the earthy flavor of brown mushrooms with a rich, creamy garlic sauce, enhanced by the smoky crunch of bacon. Whether served as an elegant side dish, a topping for grilled meats, or even as a hearty main course over pasta or rice, this recipe is sure to impress. With the addition of fresh herbs, a touch of wine or broth, and a blend of mozzarella and Parmesan, it’s a symphony of flavors that’s impossible to resist!
Ingredients:
- For the Mushrooms:
- 8 ounces bacon, cut into strips
- 2 tablespoons butter
- 26 ounces brown mushrooms, washed and patted dry with a paper towel
- 1 tablespoon olive oil
- ¼ cup dry white wine or chicken broth/stock
- 6 cloves garlic, finely chopped
- 1 ½ cups heavy cream, thickened cream, or evaporated milk
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- Pinch of salt, to season
- Pinch of pepper, to season
- For the Cheese Topping:
- ½ cup fresh mozzarella, shredded or grated
- ¼ cup Parmesan cheese, freshly shredded or grated
Instructions:
- Cook the Bacon:
- In a large skillet over medium heat, cook the bacon strips until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside on a paper towel-lined plate to drain. Leave about 1 tablespoon of the bacon fat in the skillet and discard the rest.
- Sauté the Mushrooms:
- Add the butter and olive oil to the same skillet with the reserved bacon fat.
- Cook the mushrooms over medium-high heat for about 5-7 minutes, stirring occasionally, until they are golden and have released most of their moisture.
- Add Garlic and Deglaze:
- Add the finely chopped garlic to the skillet and sauté for 1-2 minutes, until fragrant. Pour in the dry white wine or chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Let the liquid simmer for 2-3 minutes, until slightly reduced.
- Make the Creamy Sauce:
- Reduce the heat to medium-low and pour in the heavy cream. Stir in the fresh parsley, thyme, and season with salt and pepper. Allow the sauce to simmer for 5-6 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
- Add Cheese and Bacon:
- Sprinkle the shredded mozzarella and Parmesan cheese into the creamy sauce, stirring until the cheese has melted and the sauce is smooth.
- Simmer for another 1-2 minutes to heat through.
- Serve:
- Remove from heat and serve the creamy garlic mushrooms with crispy bacon immediately. Garnish with additional fresh parsley or thyme if desired. Enjoy as a side dish, or serve over pasta, rice, or crusty bread for a satisfying main course.
Conclusion:
These Creamy Garlic Mushrooms with Crispy Bacon are the epitome of comfort food, blending the richness of cream and cheese with the savory goodness of garlic, mushrooms, and bacon. It’s a versatile dish that can be served as a side or elevated to a main course with the addition of pasta or rice. Perfect for cozy dinners or special occasions, this recipe is sure to become a favorite whenever you’re craving something decadent and delicious. Give it a try and indulge in the ultimate creamy, garlicky, bacon-y goodness!
Creamy Garlic Mushrooms with Crispy Bacon
A rich and savory dish of creamy garlic mushroomstopped with crispy bacon, mozzarella, and Parmesan. Perfect as a side or a maincourse over pasta or rice.
Ingredients
- For the Mushrooms:
- o 8 ounces bacon cut into strips
- o 2 tablespoons butter
- o 26 ounces brown mushrooms washed and patted dry with a paper towel
- o 1 tablespoon olive oil
- o ¼ cup dry white wine or chicken broth/stock
- o 6 cloves garlic finely chopped
- o 1 ½ cups heavy cream thickened cream, or evaporated milk
- o 1 tablespoon fresh parsley chopped
- o 1 teaspoon fresh thyme chopped
- o Pinch of salt to season
- o Pinch of pepper to season
- For the Cheese Topping:
- o ½ cup fresh mozzarella shredded or grated
- o ¼ cup Parmesan cheese freshly shredded or grated
Instructions
- Cook the Bacon:
- o In a large skillet over medium heat, cook the bacon strips until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside on a paper towel-lined plate to drain. Leave about 1 tablespoon of the bacon fat in the skillet and discard the rest.
- Sauté the Mushrooms:
- o Add the butter and olive oil to the same skillet with the reserved bacon fat.
- o Cook the mushrooms over medium-high heat for about 5-7 minutes, stirring occasionally, until they are golden and have released most of their moisture.
- Add Garlic and Deglaze:
- o Add the finely chopped garlic to the skillet and sauté for 1-2 minutes, until fragrant. Pour in the dry white wine or chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Let the liquid simmer for 2-3 minutes, until slightly reduced.
- Make the Creamy Sauce:
- o Reduce the heat to medium-low and pour in the heavy cream. Stir in the fresh parsley, thyme, and season with salt and pepper. Allow the sauce to simmer for 5-6 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
- Add Cheese and Bacon:
- o Sprinkle the shredded mozzarella and Parmesan cheese into the creamy sauce, stirring until the cheese has melted and the sauce is smooth.
- o Simmer for another 1-2 minutes to heat through.
- Serve:
- o Remove from heat and serve the creamy garlic mushrooms with crispy bacon immediately. Garnish with additional fresh parsley or thyme if desired. Enjoy as a side dish, or serve over pasta, rice, or crusty bread for a satisfying main course.