Creamy Garlic Mushrooms with Crispy Bacon and Parmesan
A delightful comfort food dish featuring buttery mushrooms in a velvety cream sauce, topped with crispy bacon and Parmesan.
Ingredients
Main Ingredients
- 1 lb fresh mushrooms (cremini or button mushrooms)
- 4 strips crispy bacon
- 1 cup heavy cream Can substitute half and half for a lighter option.
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish For a pop of color.
Instructions
Cooking
- In a large skillet over medium heat, add the bacon strips. Cook until they’re crispy, about 5-7 minutes. Transfer to paper towels to drain.
- Chop the cooked bacon into bite-sized pieces.
- In the same skillet, remove some bacon grease if necessary. Add mushrooms and cook until golden brown, about 8 minutes.
- Stir in minced garlic and sauté for another minute.
- Pour in the heavy cream, stirring to coat the mushrooms. Let it simmer for 2-3 minutes until it thickens.
- Stir in the grated Parmesan cheese until melted and smooth.
- Add crispy bacon, season with salt and pepper to taste, and mix well. Remove from heat.
- Garnish with fresh parsley and serve warm, ideally with crusty bread.
Notes
Don't overcrowd the pan when cooking mushrooms to ensure they brown properly. Store leftovers in an airtight container in the fridge for 3-4 days.