Ingredients

The following ingredients have 8 Servings
  • 8 ounces (250 g) bacon, cut into strips
  • 2 tablespoons butter
  • 26 ounces (750 g) 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 (400 ml) heavy cream, ((thickened cream or evaporated milk))
  • 1 tablespoon fresh chopped parsley
  • 1 teaspoon fresh chopped thyme
  • Salt and pepper (to season)
  • 1/2 cup fresh shredded or grated mozzarella
  • 1/4 cup fresh shredded or grated parmesan cheese

Instruction

  • 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.