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.