°250gm bacon, cut into strips
°2 tablespoons butter
°750 gm brown mushrooms, washed (dry with a paper towel)
°1 tablespoon olive oil
°1/4 cup dry white wine (or chicken broth/broth)
°6 garlic clove
°1 1/2 c heavy cream
°1 tsp fresh parsley
°1 teaspoon fresh minced thyme
°Salt & pepper
°1/2 cup shredded or grated fresh mozzarella cheese
°1/4 cup grated or grated fresh Parmesan cheese
Saute the bacon in a large oven-safe skillet over medium heat until crispy. Use a perforated spoon to transfer it to a plate lined with a paper towel to absorb some of the oil. Sit aside.
In the same skillet, melt the butter. Add mushrooms, drizzle with oil and mix well, scraping any browned bits from the bottom of the pan. Fry the mushrooms for 2-3 minutes, until they are lightly browned and then leave them (if any).
Pour in wine (or broth) and leave for 2 minutes, stirring occasionally.)
Add garlic and stir for a minute until fragrant. Pour in the cream and herbs. Reduce the heat to low. Simmer over low heat (about 4-5 minutes) and sauce becomes slightly thickened. Season with salt and pepper.
Add the bacon again and give everything a good mix to combine all the flavors together. Garnish with mozzarella cheese and parmesan cheese.
Roast until cheese melts and mushrooms are bubbling and mushrooms to your liking (about 3-5 minutes)
Her feet are warm.