Mushroom and Bacon Sauce
Elevate your meals with this rich and savory Mushroom and Bacon Sauce, a versatile recipe that's as indulgent as it is easy to prepare. Bursting with the earthy flavors of sautéed mushrooms, crispy bacon, and a velvety cream base, this sauce is further enhanced by the nutty depth of Parmesan cheese and a fragrant hint of garlic. Perfect for drizzling over pasta, smothering steak, or complementing mashed potatoes, this sauce is a quick 30-minute creation that's guaranteed to impress. The addition of fresh parsley adds a vibrant touch, while simple pantry staples like flour and broth ensure it's a recipe you'll return to time and time again. Discover the perfect harmony of flavors in this creamy mushroom and bacon sauce — comfort food at its finest!
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Recipe Information
Ingredients
- 6 slices bacon
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 250 grams white or cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1.5 cups chicken or vegetable broth
- 0.5 cups heavy cream
- 0.25 cups Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Place a large skillet over medium heat and cook the bacon until crispy, about 5 minutes. Remove the bacon from the skillet and place it on a paper towel-lined plate. Once cooled, chop into small pieces.
In the same skillet, add the unsalted butter and olive oil. Allow the butter to melt over medium heat.
Add the sliced mushrooms to the skillet and sauté for 6-7 minutes, or until the mushrooms release their moisture and start to brown.
Add the minced garlic to the mushrooms and sauté for 1 minute, stirring frequently to prevent burning.
Sprinkle the all-purpose flour evenly over the mushrooms and stir well to coat. Cook for 1 minute to get rid of the raw flour taste.
Gradually pour in the chicken or vegetable broth, stirring continuously to combine. Allow the mixture to simmer for 3-4 minutes, or until slightly thickened.
Reduce the heat to low and stir in the heavy cream. Simmer for another 3 minutes, stirring occasionally.
Stir in the grated Parmesan cheese and chopped parsley. Continue to cook until the cheese has melted and the sauce is creamy.
Add the chopped bacon back into the skillet and mix well. Season the sauce with salt and black pepper to taste.
Remove the skillet from heat and serve the Mushroom and Bacon Sauce immediately over pasta, steak, mashed potatoes, or your dish of choice. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
1155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 4864 mg | 211% | |
| Total Carbohydrate | 20.4 g | 7% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.0 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 293 mg | 23% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1233 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
