Creamy Garlic Mushrooms Bacon Recipes

CREAMY GARLIC MUSHROOMS WITH BACON

Steps:

• Heat a skillet over medium-high heat and add in the chopped bacon; cook until crispy and remove from skillet. Set aside.
• Add butter and olive oil to the skillet; once melted, lower heat to medium and stir in the garlic. Continue to cook for 2 minutes, stirring frequently. Do not burn the garlic.
• Add mushrooms to the skillet and coat them all around with the butter sauce.
• Season with chili powder, paprika, garlic powder, salt and pepper.
• Continue to cook over medium-high heat for 5 to 7 minutes, or until tender and nicely browned.
• Add chicken broth and cook for 10 seconds.
• Stir in the heavy cream and continue to cook for 3 to 4 minutes, or until sauce starts to thicken.
• Remove from heat; stir in bacon and garnish with parsley.
• Serve.

CREAMY GARLIC MUSHROOMS

Steps:

• Add the bacon to a large pan over medium-high heat. Cook until the bacon is crispy then remove it from the pan. Remove all but 1 tablespoon of the bacon oil. (Or add oil, butter, or ghee if it is less than 1 tablespoon.)
• Add the garlic to the pan and let it cook for 1 minute. Add the mushrooms and stock to the pan and scrape off any bits stuck to the bottom of the pan. Cover the pan and reduce the heat to medium and let the mushrooms cook for 10 minutes.
• While the mushrooms are cooking, mix the cashew butter with the water. Once the mushrooms have cooked for 10 minutes, pour the cashew cream into the pan and bring it to a boil. Once it thickens (1-2 minutes), add the thyme and season it to taste with salt and pepper. If you'd like a thinner cream sauce, add water or stock until it is the consistency that you like. It will continue to thicken as it cooks.
• Add the bacon back into the pan and sprinkle the nutritional yeast (if using) and the parsely over the mushrooms.

CREAMY GARLIC-MUSHROOM SAUCE WITH BACON

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 2 to 3 minutes. Drain bacon slices on paper towels and set aside.
• Reserve 1 tablespoon bacon grease in the skillet. Add butter and melt over medium heat. Stir in onions and saute until soft and translucent, 2 to 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and toss to thoroughly coat with the butter-onion-garlic mixture. Season with nutmeg and pepper and cook until browned, 4 to 5 minutes.
• Combine chicken broth, balsamic vinegar, soy sauce, and cornstarch in a bowl and whisk until well combined. Stir into mushroom mixture, pour in heavy cream, stir in reserved bacon, and simmer until sauce is bubbly and thickened, about 2 minutes.
• Adjust seasoning and serve immediately garnished with chopped parsley.