One of my favorite ways to prepare mushrooms is with a creamy mushroom sauce with bacon and thyme! Low-carb and gluten-free sauce or side dish.
The taste combination of mushrooms, bacon, thyme, and cream is fantastic—it’s really delicious and well-seasoned. This bacon-infused, creamy mushroom-thyme sauce goes well with grilled chicken, hog, steaks, and other meats.
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How to make creamy mushroom sauce with thyme
In a large pan over medium heat, sauté mushrooms in 1 tablespoon olive oil for about 3 minutes, turning once. Avoid salting mushrooms as this will guarantee that they caramelize:
Meanwhile fry around 5 slices of bacon (I cook mine in the oven), then drain and cut the bacon into little pieces before adding it to the pan.
After adding the heavy cream, salt, and freshly chopped thyme, bring the mixture to a boil, lower the heat, and simmer for two minutes to allow the flavors to meld. Take off the heat and, if necessary, add more salt. That is all! It’s time to serve your sauce!
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Creamy Mushroom Sauce with Bacon and Thyme
- 1 tablespoon olive oil
- 6 oz white mushrooms sliced
- 5 slices bacon cooked, chopped
- 1 cup heavy cream
- ⅛ teaspoon salt
- 5 sprigs fresh thyme
- In a big skillet, warm up the olive oil over medium heat. Sliced mushrooms should be added and cooked over medium heat for around three minutes, flipping once, without salting to ensure the mushrooms caramelize.
- Chop the cooked bacon and add it to the skillet.
- Incorporate rich, creamy sauce, ⅛ teaspoon of salt, and finely chopped fresh thyme. Bring to a boil, mix, then promptly lower the heat to a simmer, allowing the flavors to meld and the sauce to slightly thicken for around two minutes. If necessary, taste and add additional salt.
- Please read blog post in its entirety for more tips + tricks.