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!
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
- ¼ cup dry white wine or chicken broth/stock
- 6 cloves garlic finely chopped
- 1 ½ 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
- ½ cup fresh mozzarella shredded or grated
- ¼ 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.
Rachel says
Holy cow this was delicious. When I tell you I LICKED the plate.. and my relationship with mushrooms is that they’re tolerable, sometimes. I only wanted a single portion so I eyeballed all the measurements and added shredded chicken to make it a meal. The hint of thyme was great. I’m going to try this over bowtie pasta next.
Elaine says
Decadent! We had it with roast turkey breast and steamed broccoli. Can’t wait to make it again.
Himitsu says
Stellar recipe! I thought it looked great but making it… good god, you have to taste this. I ended up making it with pancetta because I had to use it; it probably changed things slightly but probably not significantly. My husband is super-picky about food and always critical of recipes I find online but this one, he only had praise for.
Kendra Brady says
I made this recipe last night and served it with chicken. Easy and so delicious- restaurant quality! This will go into my “make again” category!
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!
Susan says
It’s a winner! Spooned this over some curly fettuccine and it made a yummy meal.
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.
Tina says
These were a huge hit at my Easter family get together. My only mistake was thinking they wouldn’t get ate so I made half the batch. The dish was wiped clean. Wish I had Mande more.
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
Sandy says
I usually just brush my mushrooms off unless they’re really dirty. The type of mushroom also matters; cremini and shiitake won’t let off as much liquid as a white button mushroom.