Creamy Mushrooms, Bacon and Garlic

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Ingredients
  

  • 8 ounces bacon cut into strips
  • 2 tablespoons butter
  • 26 ounces brown mushrooms washed (pat dry with paper towel)
  • 1 tablespoon Olive Oil Marketplace Parmesan & Garlic EVOO purchase here
  • 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 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

Instructions
 

  • 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.
  • 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).
  • Pour in the wine (or broth) and let reduce for 2 minutes, while occasionally stirring.
  • (Preheat broiler or oven grill.)
  • 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.
  • Add the bacon back in and give everything a good mix to combine all of the flavors together.
  • Top the mushrooms with the mozzarella and Parmesan cheese.
  • Broil until cheese is melted and bubbly and mushrooms are done to your liking (about 3-5 minutes).
  • Serve warm.

Notes

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