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Bacon and Creamy Garlic Mushroom come together in the most irresistible Parmesan cheese sauce, perfect as a side or even the star of your meal. This is one of the best creamy mushroom recipes you’ll ever try, especially if you’re looking for something low carb or keto-friendly.
Ready in under 15 minutes, it’s hearty, filling, and downright addictive. The combination of golden mushrooms with smoky bacon in a velvety sauce is pure comfort food bliss. Once you taste it, you’ll understand why this mushroom with bacon dish will quickly become your new favorite way to enjoy sautéed mushrooms.
What Makes This Creamy Garlic Mushroom Work
This Creamy Garlic Mushroom works because it strikes the perfect balance of flavors and textures. The earthy bite of sautéed mushrooms is elevated by smoky, crispy bacon, while the garlic and Parmesan sauce wraps everything in a velvety, indulgent creaminess.
It’s also incredibly versatile. Whether you’re following a low-carb or keto lifestyle, or simply craving a comforting side or main dish, these creamy garlic mushrooms check all the boxes. They pair beautifully with steak, chicken, or pasta or can stand alone as a hearty, flavorful centerpiece.
What Goes Into Creamy Garlic Mushroom
With just a handful of everyday ingredients, you can transform simple mushrooms into something truly luxurious.
- Bacon: Smoky, salty, and crispy, it adds depth and richness that pairs perfectly with tender mushrooms.
- Brown Mushrooms: Earthy and hearty, they soak up all the flavors of the sauce while providing a meaty texture.
- Heavy Cream: Creates the luscious, velvety sauce that makes this dish so indulgent and comforting.
- Parmesan Cheese: Freshly grated Parmesan melts into the sauce, adding nutty, savory flavor and a touch of creaminess.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Creamy Garlic Mushroom
- Fry the Bacon: Cook the bacon in a large oven-safe skillet over medium heat until crispy. Transfer to a paper towel-lined plate with a slotted spoon and set aside.
- Sauté the Mushrooms: In the same skillet, melt butter and add mushrooms. Drizzle with oil, scrape up any browned bits, and cook for 3 minutes until golden.
- Deglaze with Wine: Pour in white wine or broth, stirring occasionally. Allow it to reduce for about 2 minutes to intensify flavor.
- Preheat the Broiler: While the sauce cooks, preheat your broiler or oven grill so it’s ready for the final cheesy topping.
- Add Garlic and Cream: Stir in garlic until fragrant, then pour in cream along with the herbs. Lower the heat and simmer gently for 4–5 minutes until the sauce thickens.
- Season to Taste: Sprinkle in salt and pepper, adjusting to your preference, and continue to simmer until the mushrooms are tender.
- Mix in the Bacon: Return bacon to skillet and stir, coating everything in the sauce. Top with mozzarella and Parmesan.
- Broil and Serve: Place the skillet under the broiler for 3–5 minutes until the cheese is melted and bubbling. Serve warm and enjoy.
Pair these Creamy Garlic Mushrooms with a light and zesty Singapore Zoodle Stir Fry With Chicken for a balanced meal that keeps things fresh and satisfying. For a heartier option, try them alongside a rich and comforting Slow Cooker Beef Ragu that soaks up the creamy sauce beautifully. Or, keep it classic by serving them with Basil Pesto Chicken Spaghetti, where the herby pesto and creamy mushrooms create an irresistible harmony.
Recipe FAQ’s
Yes! While brown mushrooms work beautifully, you can also use white button, cremini, or a mix of wild mushrooms for more variety in flavor and texture.
Chicken broth or vegetable stock is a perfect alternative if you’d rather skip the wine. It still adds depth to the sauce without any alcohol.
Definitely. Spinach, kale, or zucchini can be stirred in with the sauce to add extra color, nutrients, and bulk to the dish.
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Creamy Garlic Mushrooms and Bacon
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
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 flavours 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
- Find mushrooms that are about the same size to ensure even cooking.
- Make sure to wash your mushrooms before cooking to prevent them from getting slimy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely one of our favorites. It goes well with every type of meat we ‘ve cooked, as well as pasta. Well done! My family and I, thank you.
I bet this would be great on top of my home made pizza dough! Must try! Thank you!
Made this and served with chicken. Leftovers were great scrambled with eggs.
Thank you for this wonderful recipe! I made it tonight for dinner and it was delicious! Will definitely make it again.
Absolutely loved this! I will be making this often. One question….best way to reheat?
What dry white wine is best ? did you use the one for cooking that you get in shoprite or a different kind ?
OMG! These came out soooo good. Although I forgot to add the cheese at the end, it really didn’t need it. My husband loves it. It went so well with steak and baby potatoes. Thank you for sharing this delicious recipe
My husband made this tonight for Mother’s Day dinner. It was amazing! We sliced chicken and smothered out with the sauce and had asparagus as a side. Try this! Make it just as the recipe states the first time. This one deserves it!