Creamy Garlic Mushrooms and bacon in a mouthwatering Parmesan cheese sauce as a side or main. The best Low Carb or Keto Mushroom Recipe!
Done in less than 15 minutes, this will become your NEW favourite way to enjoy Sautéed Mushrooms! Filling, hearty and exceptionally delicious, you’ve never had mushrooms like this before. Creamy Garlic Mushrooms with bacon will become your new food addiction.
MUSHROOM LOVERS
Out of all the mushroom recipes on this blog, this creamy garlic mushrooms recipe is INSANE with flavour. So quick and easy, you can enjoy this recipe as a main for lunch or dinner, or as a side dish. Whatever you decide, you will love this HUGE step up to regular creamy mushrooms.
Buttery garlic mushrooms, sautéed in a creamy sauce filled with bacon flavours, herbs and optional white wine. Finished with parmesan and melted mozzarella, and broiled until bubbling and golden completes the flavour explosion.
Usually when making creamy mushrooms, you’d only need three or four ingredients. However, we have been asked time and time again about substituting mushrooms in both of these Brussels sprouts and broccoli recipes, now here we are!
On a side note: Thank you all…because this recipe is crazy good.
HOW TO MAKE CREAMY GARLIC MUSHROOMS
You won’t believe how easy this is:
Fry the bacon until crispy.
Melt the butter in some leftover bacon grease.
Fry mushrooms.
Pour in dry white wine. Use a good quality Pinot Grigio, Chardonnay or Sauv Blanc. (Substitute wine for chicken stock or broth.)
Add garlic.
Simmer with heavy cream and herbs.
Top with mozzarella and parmesan cheese.
Broil (or grill) until cheese is melted and bubbling.
HOW TO CLEAN MUSHROOMS
Wipe over each mushroom with a damp paper towel for soft pastry brush if needed to remove loose dirt and debris. Work one at a time.
Lightly rinse under cold water and thoroughly pat dry with paper towel.
Avoid soaking them as they will absorb water like a sponge and won’t brown during cooking.
You want them to brown and crisp nicely before adding the cream sauce. The flavours for this creamy garlic mushrooms starts right there!
WHAT TO SERVE WITH CREAMY MUSHROOMS
With the bacon in this creamy garlic mushrooms recipe, you really can serve it as a main, on garlic bread or a buttery cauliflower mash to keep it low carb.
However, pretty much anything goes… especially for mushroom lovers. Creamy garlic mushrooms are perfect with steak, salmon or chicken. Or serve them for breakfast!
MUSHROOM TIPS
Size: Find mushrooms that are about the same size to ensure even cooking.
Type: We use brown (Cremini or Swiss) as pictured here. Choose a type you are familiar with!
Rinse and dry them just before cooking to prevent them from getting slimy.
MORE MUSHROOM RECIPES
Garlic Mushrooms
Seared Steaks With Mushroom Cream Sauce
Buttery Mushroom Chicken Thighs
Cream Of Mushroom Soup
MUSHROOMS ON VIDEO!
Creamy Garlic Mushrooms and Bacon
Ingredients
- 8 ounces (250 g) bacon, cut into strips
- 2 tablespoons butter
- 26 ounces (750 g) 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 (400 ml) 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 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.
Sarah says
These are terrific! Made these tonight, and my husband said they were the best mushrooms he’s ever had. Nice change from the sautéed mushrooms I usually make. These are so good that next time I’m going to add some sliced beef or chicken and serve them over noodles or pasta. Thank you for a great recipe!
Sharon R says
I have been wanting to try this recipe for a long time – it is fantastic. I think I may cook at a lower heat – it is worth watching the video & taking the extra time to make sure all the liquid from the mushrooms is reduced before advancing to the next step – it took 8 minutes for me rather than the 3-4 minutes stated in the recipe. As well, I took more time to cook after the cream was added – probably 5 minutes. It is so yummy delicious!
Ashley says
I am not a fan of mushrooms, what other vegetables would be good in this?
Wayne Moulds says
Brussel sprouts, broccoli and artichoke.
Lisa says
DELICIOUS
I doubled garlic and added some grilled chicken
Used sliced mushrooms and served as main dish
AMAZING
Jason says
This was soooooo freaking good! This recipe will be incorporated at least 3 – 4 times a month. I am going to try next time just 4 cloves of garlic and decide whether I want more or less. Thank you for sharing your pot of gold!
Carlee says
My mushrooms let off so much juice and it seemed like in the video your mushrooms left off almost none, am I supposed to discard the extra juice from the mushrooms?
Mike says
When washing mushrooms just rinse and pat dry do not soak they hold water like a sponge
Pam says
I made this to pour over chicken. I am usually not easy to impress, but this is truly amazing. We didn’t use all of it so the next day, I put some inside of an omelet for breakfast. Spectacular. Then I put the rest with some roasted brussel sprouts. Again, spectacular. I followed the recipe except for the mozzarella cheese at the end. I only had provel (a melty, St. Louis cheese) so I mixed a little of that in. I just found your site and can’t wait to see what other recipes you have. Thank you!
Ali says
I added blackened shrimp, followed everything else as recipe states. DELICIOUS!!!!
drea says
will it matter if I use sliced fresh mushrooms? I accidentally bought three packages of the sliced, I didn’t read the recipe closely.
Kinya says
I made this last night as I had mushrooms in my fridge and needed inspiration. I modified it slightly by adding some chopped up onions and used a I medium bodied white wine and OMG it was beyond amazing! its was creamy, rich, tangy and very delicious. Thanks for the amazing recipe!
Pjrackley says
Whole family loved it. Great, rich flavor. Used it as a side dish but kids put it over noodles and said it was fabulous.
Janice Semple Gibbons says
Made this today for Sunday dinner with home made mash and broccoli. I added chicken breasts, cooked them with the bacon, used sherry instead of wine and omitted the mozzarella. It was delicious, hubby loved it. Thank yoofor the recipe. ?
George says
Can’t wait to try this recipe think I will add some shrimp.
TRuss43 says
Made this last night & wow!!!!!!!!! It was amazingly delicious!!!!!!!!!
Andrea says
Holy moly good. Even my boyfriend’s 12 yr old daughter, who normally says “ewwww” when I cook mushrooms, ate some and liked it.
Deb says
I made this for supper tonight for my husband and a guest, and it turned out so wonderfully flavorful and good! They both said this is definitely a recipe they want me to make again. The broiling of the cheese tops it off . It’s rich, keto, low carb and very tasty- what more could you ask for? To top it off, my guest doesn’t care for mushrooms as a rule, but she raves about this! Would go well with any meat or fish, as a side. I made lemon chicken…
Cynthia Floyd says
Delicious, Just made this!!! I will make over and over and over again..
Rosie says
The best sauce ever it’s realy good when youbhavevit over steak
Lindsay says
I am in Mexico now for another two weeks can’t wait to get home to try this, We have been here for too months and I have really put on a lot of weight going to try keto when i return to Canada
Michelle R. says
Best mushroom recipe ever!!!!
Michelle R says
Can’t wait to make this for everyone I know ??
Robin says
This was great! Will take it to Thanksgiving extended family dinner–inlaws. My family LOVED it. I took a picture–shared it (along with the recipe) with friends and family! Gorgeous dish.
Thanks
Janice says
Delicious! Served over chicken breasts. So good!
Linda McCabe says
Made this tonight, but cut it to 1/3 of the recipe for 2 of us. I also sautéed a skinless boneless chicken breast and let it simmer in the broth. This recipe was soooo good and my husband licked his plate. Thank Ou for sharing. We will make this again and share it with company!!
Kevin Oliva says
I added 2 cubed chicken breasts, and served it over noodles. It was amazing! And super easy.
Ronna says
This was fantastic – really delicious. I enjoyed every bite, rich as it was.
linda murray says
could you use canned mushrooms
Johnny says
Please dont lol. Fresh mushrooms cooked down are far more tasty than anything out if a can. Always use fresh produce when cooking you’ll never be disappointed.
R Mullenix says
Blasphemy!!
Mariam says
This was so incredibly delicious! I made this to pour over chicken and pasta. I added chopped onions, dried thyme since I didn’t have fresh, and added a bit of vegetable Better than Bouillon and it was so perfect. The mozzarella on top was genius. My husband loved it so much, he started eating the sauce on its own. The leftovers tasted even better the next day. I will be making this again!
Joan woolson says
Everything looks great gonna try the mushrooms
Janet says
Looks good gonna make this.