Heat a large skillet or pan over medium heat.

Add the bacon strips and cook until crispy, about 5-6 minutes.

Using a slotted spoon, transfer the bacon to a plate lined with paper towels to absorb excess grease.

Retain about 1-2 tablespoons of the bacon fat in the skillet.

In the same pan, melt the butter with the bacon fat and add the olive oil.

Once hot, add the mushrooms and sauté for about 5-7 minutes, until the mushrooms are golden and tender.

Stir occasionally to cook evenly.

Add the chopped garlic to the mushrooms and cook for another 1-2 minutes until fragrant.

Pour in the white wine or chicken broth to deglaze the pan, scraping up any bits from the bottom.

Let it simmer for about 2 minutes until reduced slightly.

Reduce the heat to low and stir in the heavy cream.

Add the fresh parsley, thyme, salt, and pepper.

Simmer gently for about 3-4 minutes until the sauce thickens slightly.

Stir in the mozzarella and Parmesan cheese until melted and fully incorporated into the creamy sauce.

Return the crispy bacon to the pan and mix everything together until well combined.

Remove the pan from the heat and serve the creamy garlic mushrooms immediately.

This dish pairs beautifully with crusty bread, over pasta, or as a topping for steaks or chicken.