Creamy Mushroom and Bacon Sauce
Creamy Mushroom and Bacon Sauce
Ingredients
- 6 slices bacon, diced
- 1 tablespoon unsalted butter
- 8 ounces cremini mushrooms, sliced
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a large skillet or Dutch oven, cook the diced bacon over medium heat until crispy. This should take about 8-10 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet.
⏱️ 10 min
- 2
Add the unsalted butter to the skillet with the reserved bacon fat. Increase the heat to medium-high. Add the sliced cremini mushrooms and cook, stirring occasionally, until they are golden brown and have released their moisture, about 5-7 minutes.
⏱️ 7 min
- 3
Reduce the heat to medium. Add the minced shallot to the skillet and cook until softened, about 2-3 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 4 min
- 4
Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until the wine has mostly evaporated, about 2-3 minutes.
⏱️ 3 min
- 5
Stir in the heavy cream. Bring the sauce to a gentle simmer and cook, stirring occasionally, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min
- 6
Remove the skillet from the heat. Stir in the grated Parmesan cheese until melted and smooth. Return the crispy bacon to the sauce. Stir in the chopped fresh parsley.
⏱️ 2 min
- 7
Season the sauce with salt and freshly ground black pepper to taste. Serve immediately over pasta, chicken, or vegetables, garnished with additional Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mushroom and Bacon Sauce
- 6 slices bacon, diced
- 1 tablespoon unsalted butter
- 8 ounces cremini mushrooms, sliced
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a large skillet or Dutch oven, cook the diced bacon over medium heat until crispy. This should take about 8-10 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 1 tablespoon of bacon fat in the skillet.
⏱️ 10 min - 2
Add the unsalted butter to the skillet with the reserved bacon fat. Increase the heat to medium-high. Add the sliced cremini mushrooms and cook, stirring occasionally, until they are golden brown and have released their moisture, about 5-7 minutes.
⏱️ 7 min - 3
Reduce the heat to medium. Add the minced shallot to the skillet and cook until softened, about 2-3 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 4 min - 4
Pour in the dry white wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until the wine has mostly evaporated, about 2-3 minutes.
⏱️ 3 min - 5
Stir in the heavy cream. Bring the sauce to a gentle simmer and cook, stirring occasionally, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min - 6
Remove the skillet from the heat. Stir in the grated Parmesan cheese until melted and smooth. Return the crispy bacon to the sauce. Stir in the chopped fresh parsley.
⏱️ 2 min - 7
Season the sauce with salt and freshly ground black pepper to taste. Serve immediately over pasta, chicken, or vegetables, garnished with additional Parmesan cheese if desired.
⏱️ 1 min