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Bacon and Creamy Garlic Mushrooms 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 creamy garlic Brussels sprouts and creamy garlic parmesan 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!
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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.
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!