PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 MINS | SERVES: 8 people
This is the perfect side or main. Mushroom and bacon smothered in the most amazing, mouthwatering cheesy sauce. The best part is, this is low carb and keto-friendly!
INGREDIENTS
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1 tbsp olive oil
2 tbsp butter
8 oz. (250 grams) bacon, cut into strips
26 oz. (750 grams) brown mushrooms washed (pat dry with a paper towel)
6 cloves garlic finely chopped
1/4 c. dry white wine (or chicken broth/stock)
1 1/2 c. (400 ml) heavy cream, (thickened cream or evaporated milk)
1 tsp fresh chopped thyme
1 tbsp fresh chopped parsley
1/2 c. fresh shredded or grated mozzarella
1/4 c. fresh shredded or grated Parmesan cheese
Salt and pepper to season
HOW TO MAKE CREAMY GARLIC MUSHROOMS AND BACON
Step 1: In a large oven-safe skillet, fry the bacon on medium heat until crispy. To a paper towel-lined plate, transfer the bacon to soak. Set aside.
Step 2: Melt the butter in the same pan. Add the mushrooms to the pan once the butter has melted. Drizzle with oil and stir well, scraping the browned bits from the bottom of the pan. Cook the mushrooms for about 2 to 3 minutes until lightly brown.
Step 3: To the pan, pour in the wine or broth. Simmer for about 2 minutes, stirring often until reduced.
Step 4: Meanwhile, preheat the broiler or grill.
Step 5: Add the garlic to the pan. Stir and cook for a minute more until aromatic. Now, pour in the cream and add the herbs. Adjust the heat to low and gently simmer everything for another 4 to 5 minutes until the sauce has slightly thickened. To taste, season with salt and pepper.
Step 6: Return the bacon to the pan. Stir well until everything is incorporated, then top with mozzarella and Parmesan cheese.
Step 7: Place in the broiler for approximately 3 to 5 minutes or until the cheese has melted and bubbly and the mushrooms are done.
Step 8: Serve right away. Enjoy!
NUTRITION FACTS:
Calories: 387kcal | Carbohydrates: 7g | Protein: 11g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 99mg | Sodium: 350mg | Potassium: 625mg | Sugar: 2g | Vitamin A: 820IU | Vitamin C: 0.8mg | Calcium: 144mg | Iron: 0.7mg
Ingredients
- 1 tbsp olive oil
- 2 tbsp butter
- 8 oz. (250 grams) bacon, cut into strips
- 26 oz. (750 grams) brown mushrooms washed (pat dry with a paper towel)
- 6 cloves garlic finely chopped
- 1/4 c. dry white wine (or chicken broth/stock)
- 1 1/2 c. (400 ml) heavy cream, (thickened cream or evaporated milk)
- 1 tsp fresh chopped thyme
- 1 tbsp fresh chopped parsley
- 1/2 c. fresh shredded or grated mozzarella
- 1/4 c. fresh shredded or grated Parmesan cheese
- Salt and pepper to season
Instructions
Step 1: In a large oven-safe skillet, fry the bacon on medium heat until crispy. To a paper towel-lined plate, transfer the bacon to soak. Set aside.
Step 2: Melt the butter in the same pan. Add the mushrooms to the pan once the butter has melted. Drizzle with oil and stir well, scraping the browned bits from the bottom of the pan. Cook the mushrooms for about 2 to 3 minutes until lightly brown.
Step 3: To the pan, pour in the wine or broth. Simmer for about 2 minutes, stirring often until reduced.
Step 4: Meanwhile, preheat the broiler or grill.
Step 5: Add the garlic to the pan. Stir and cook for a minute more until aromatic. Now, pour in the cream and add the herbs. Adjust the heat to low and gently simmer everything for another 4 to 5 minutes until the sauce has slightly thickened. To taste, season with salt and pepper.
Step 6: Return the bacon to the pan. Stir well until everything is incorporated, then top with mozzarella and Parmesan cheese.
Step 7: Place in the broiler for approximately 3 to 5 minutes or until the cheese has melted and bubbly and the mushrooms are done.
Step 8: Serve right away. Enjoy!
