Introduction
This rich and savory dish pairs tender mushrooms with crispy bacon in a creamy garlic-Parmesan sauce. It works beautifully as a side dish, appetizer, or even a topping for steak, chicken, or pasta.
Ingredients (Serves 4)
- 500 g mushrooms (button or cremini), cleaned and halved
- 6 strips bacon, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tbsp butter
- 1 tbsp olive oil
- Salt and black pepper to taste
- 1 tbsp fresh parsley, chopped (optional garnish)
Instructions
1. Cook Bacon
In a large skillet over medium heat, cook chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving about 1–2 tbsp of bacon fat in the pan.
2. Sauté Mushrooms
Add butter and olive oil to the skillet. Add mushrooms and cook 5–7 minutes until golden and tender. Season lightly with salt and pepper.
3. Add Garlic
Stir in minced garlic and cook for about 30 seconds until fragrant.
4. Make Cream Sauce
Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and the sauce thickens slightly.
5. Finish
Return crispy bacon to the skillet. Toss everything together and cook another 1–2 minutes.
6. Serve
Sprinkle with parsley and extra Parmesan. Serve hot.
Flavor & Texture
- Creamy: Silky garlic-Parmesan sauce
- Savory: Smoky bacon flavor throughout
- Umami-rich: Mushrooms absorb the sauce beautifully
Tips for Best Results
- Don’t overcrowd mushrooms—they brown better.
- Use freshly grated Parmesan for smooth melting.
- Add a splash of white wine before cream for extra depth.
Serving Ideas
- Over toasted bread for a rustic appetizer
- Tossed with pasta or rice
- As a steak or grilled chicken topping
- Alongside roasted vegetables
Approx. Nutrition (per serving)
- Calories: ~420
- Protein: 16 g
- Fat: 35 g
- Carbs: 10 g
✅ Quick Variation: Make it keto-friendly (already low carb) or vegetarian by skipping bacon and adding smoked paprika for depth.