Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 6
If you are looking for a fabulous and impressive side dish, this deliciously creamy garlic mushrooms with bacon is a must! You can even serve this as a starter and watch it gone in seconds!
Ingredients
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3 tbsp butter
1 tbsp olive oil
4 slices bacon, chopped
1 lb small button mushrooms, rinsed and patted dry with paper towels
4 garlic cloves, minced
1/2 tsp sweet paprika, or to taste
1/2 tsp chilli powder, or to taste
1/2 tsp garlic powder
1/2 c. heavy cream
1/4 c. low sodium chicken broth
chopped fresh parsley, for garnish
salt and fresh ground pepper, to taste
How to make Creamy Garlic Mushrooms with Bacon
Step 1: Add the chopped bacon to a hot skillet over medium-high heat and cook until crispy. When done, set the cooked bacon aside.
Step 2: To the same skillet, add butter and olive oil. Once the butter has melted, adjust the heat to medium. Add the garlic and cook for about 2 minutes, stirring often. Make sure not to burn the garlic.
Step 3: To the skillet, add the mushrooms and toss to coat with the butter sauce. Then, sprinkle with chilli powder, paprika, garlic powder, salt, and pepper.
Step 4: Cook further over medium-high heat until the mushrooms are tender and nicely browned. This takes an additional 5 to 7 minutes.
Step 5: Pour in the chicken broth and continue to cook for 10 seconds more.
Step 6: Add the heavy cream. Stir and cook for another 3 to 4 minutes or until the sauce begins to thicken.
Step 7: Take the skillet off the heat and stir in the bacon. Serve right away garnished with some parsley. Enjoy!
Notes:
WW FREESTYLE POINTS: 9
Stir a tbsp or two of chicken broth if the sauce turned up too thick. Or a little more heavy cream, if the sauce is too thin.
Place the mushrooms in an airtight container and keep them in the fridge for 3 to 5 days. Or freeze for up to 5 months.
Nutrition Facts:
Amount Per Serving (1 cup), Calories 223, Calories from Fat 18, Fat 21g32%, Saturated Fat 10g50%, Cholesterol 51mg17%, Sodium 164mg7%, Potassium 300mg9%, Carbohydrates 4g1%, Fiber 0g0%, Sugar 1g1%, Protein 5g10%, Vitamin A 600IU12%, Vitamin C 2.2mg3%, Calcium 20mg2%, Iron 0.5mg3%
Ingredients
- 3 tbsp butter
- 1 tbsp olive oil
- 4 slices bacon, chopped
- 1 lb small button mushrooms, rinsed and patted dry with paper towels
- 4 garlic cloves, minced
- 1/2 tsp sweet paprika, or to taste
- 1/2 tsp chilli powder, or to taste
- 1/2 tsp garlic powder
- 1/2 c. heavy cream
- 1/4 c. low sodium chicken broth
- chopped fresh parsley, for garnish
- salt and fresh ground pepper, to taste
Instructions
Step 1: Add the chopped bacon to a hot skillet over medium-high heat and cook until crispy. When done, set the cooked bacon aside.
Step 2: To the same skillet, add butter and olive oil. Once the butter has melted, adjust the heat to medium. Add the garlic and cook for about 2 minutes, stirring often. Make sure not to burn the garlic.
Step 3: To the skillet, add the mushrooms and toss to coat with the butter sauce. Then, sprinkle with chilli powder, paprika, garlic powder, salt, and pepper.
Step 4: Cook further over medium-high heat until the mushrooms are tender and nicely browned. This takes an additional 5 to 7 minutes.
Step 5: Pour in the chicken broth and continue to cook for 10 seconds more.
Step 6: Add the heavy cream. Stir and cook for another 3 to 4 minutes or until the sauce begins to thicken.
Step 7: Take the skillet off the heat and stir in the bacon. Serve right away garnished with some parsley. Enjoy!
Notes
WW FREESTYLE POINTS: 9 Stir a tbsp or two of chicken broth if the sauce turned up too thick. Or a little more heavy cream, if the sauce is too thin. Place the mushrooms in an airtight container and keep them in the fridge for 3 to 5 days. Or freeze for up to 5 months.
