Creamy Garlic Mushrooms with Bacon

Mushrooms aren’t always a favorite for people, but with this killer recipe, you’ll get the amazing, garlicky and creamy taste that you always love with your mushrooms, and with the addition of bacon, it’s an award-winning recipe that’s perfect for people who want something that’s yummy, and it tastes great.

It’s also fun to make, and you can make it with as much or as little garlic as you want to, and they’re super easy, and fun to make as well, something that really enhances the fun of this amazing, garlicky mushroom and bacon dish.

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

DIRECTIONS:

First, you want to take the bacon and fry this in a skillet that’s oven-safe using medium heat. Do this until they’re crispy. Using a spoon that’s slotted, put this on a paper towel, and then, let it soak all the oil up before putting it to the side.

Using the same pan, melt down the butter, put the mushrooms in there.

Add some oil to it, and then mix it all together, and let it cook, scraping a bit of the bites which are browned within the pan.

Fry these mushrooms for a bit until they become a bit browned, making sure that the juices that are there get released.

Take the wine and broth and put it in there. Let it sit to simmer for two minutes seeing it reduce and then stirring this every so often.

Preheat the oven or broiler so that it’s hot.

Put the garlic in the mushroom mix, stirring this until it starts to smell. Form there, add the herbs and cream to there, reducing the heat in this until it’s low. Simmer this until everything’s tender, usually around 4-5 minutes, until the sauce gets thick. From there, you want to season this as needed with some pepper and salt …