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!
Foto: Cafe Delites
Ingredients
- 8 ounces bacon (cut into strips)
- 2 tablespoons butter
- 26 ounces 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 heavy cream (thickened cream or evaporated milk)
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon fresh thyme (chopped)
- 1 pinch salt (to season)
- 1 pinch pepper (to season)
- 1/2 cup fresh mozzarella (shredded or grated)
- 1/4 cup parmesan cheese (fresh shredded or grated )
Steps
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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.
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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).
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Pour in the wine (or broth) and let reduce for 2 minutes, while occasionally stirring. (Preheat broiler or oven grill.)
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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.
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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.
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Broil until cheese is melted and bubbly and mushrooms are done to your liking (about 3-5 minutes).
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Serve warm.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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