A rich and creamy dish featuring mushrooms cooked in a savory garlic Parmesan sauce, enhanced with crispy bacon.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:2-3 hours
Total Time:2 hours 15 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Slow Cooker
Cuisine:American
Diet:Low Carb
Ingredients
Scale
8 ounces of bacon, chopped
1 pound of fresh mushrooms, sliced (button or cremini)
4 cloves of garlic, minced
1 cup of heavy cream
1 cup of grated Parmesan cheese
1 teaspoon of Italian seasoning
1 teaspoon of salt
1/2 teaspoon of black pepper
2 tablespoons of chopped fresh parsley (for garnish)
Instructions
In a skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and drain on paper towels, leaving about 1 tablespoon of bacon grease in the skillet.
In the same skillet, add the sliced mushrooms and sauté for about 5 minutes until they are golden brown. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
In a slow cooker, combine the sautéed mushrooms and garlic, heavy cream, grated Parmesan cheese, Italian seasoning, salt, and black pepper. Stir until well combined.
Add the cooked bacon to the slow cooker and mix gently.
Cover and cook on low for 2-3 hours, or until the mixture is heated through and creamy.
Before serving, stir the mixture and garnish with chopped fresh parsley.
Notes
For a lighter version, substitute half-and-half for the heavy cream.
Add spinach or kale for extra nutrition and color.