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Creamy garlic mushrooms are one of those dishes that feel fancy but secretly take very little effort. The mushrooms soak up all that garlicky butter, the bacon brings salty crunch, and the sauce turns rich and glossy without feeling heavy. It is cosy, indulgent, and exactly the kind of side that somehow steals attention from the main.
This Creamy Garlic Mushroom recipe leans into balance. Deep savoury flavour, just enough creaminess to coat every bite, and a finish that works with steak, chicken, pasta, or straight from the pan when no one is looking.
Table of Contents
What Makes This Recipe So Good (And Worth Repeating)
This dish works because every step is doing real work, not just adding ingredients for the sake of it.
- Mushrooms are properly browned first so they develop flavour instead of releasing water into the sauce
- Bacon fat is used as part of the cooking base, layering smoky depth into the mushrooms before the cream ever hits the pan
- Garlic is added at the right moment, blooming gently so it stays fragrant and sweet rather than sharp
- The sauce thickens naturally, clinging to the mushrooms instead of pooling at the bottom
- It stays versatile, making this creamy mushroom dish just as good over steak as it is spooned onto toast or pasta
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.
Add-Ins and Substitutions That Still Make Sense
If you want to tweak things without changing the heart of the dish, these options play nicely.
- White Wine Splash: Deglaze the pan after browning the mushrooms for extra depth.
- Chilli Flakes: A pinch adds gentle heat that cuts through the cream.
- Thyme or Rosemary: Swap herbs to change the mood without overpowering the sauce.
- Chicken Stock: Use a small splash if you want a lighter sauce before adding cream.
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. And if you’d like to add a crisp, savory side, my Brussel Sprouts With Bacon are the perfect match.
Pro Tips From Someone Who Has Made This Too Many Times
- Use a wide pan so the mushrooms brown instead of steaming
- Do not crowd the pan or rush the browning stage because flavour starts there
- Add garlic after mushrooms soften to prevent bitterness
- Simmer gently once the cream is in to avoid splitting
- Season at the end since bacon and parmesan already bring salt
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.
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.
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.
Decadent! We had it with roast turkey breast and steamed broccoli. Can’t wait to make it again.
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.
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!
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!
It’s a winner! Spooned this over some curly fettuccine and it made a yummy meal.
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!
I am not a fan of mushrooms, what other vegetables would be good in this?
Brussel sprouts, broccoli and artichoke.
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.
DELICIOUS
I doubled garlic and added some grilled chicken
Used sliced mushrooms and served as main dish
AMAZING
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!
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?
When washing mushrooms just rinse and pat dry do not soak they hold water like a sponge
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.