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Creamy Mushroom with Bacon


What a decadent and rich starter to get your appetite going on any night that you are entertaining or just once something self-indulgent during the week.  I don’t think Dana really cared for mushrooms when we first met, but we have since expanded our palettes to include all kinds of mushrooms.  They can also be a good source of selenium, Vitamin D, and iron! Who knew!?!

From our kitchen to yours, Bennett


½ pound baby bella mushrooms, sliced
1 pound hen of the woods mushrooms, coarsely chopped
½ pound oyster mushrooms, coarsely chopped
3 slices of bacon, chopped
3 tablespoons grass-fed butter
1 tablespoon olive oil
1 teaspoon oregano
1 teaspoon sea salt
1 teaspoon fresh black pepper
1 tablespoon, parmesan grated


Preheat oven to 400 degrees
Reduce the mushrooms at low heat with the butter and oil for about 30 minutes
Cook the bacon separately and mix in once crispy
Place the reduction in ramekins
Top with grated parmesan (optional)
Bake for about 12 minutes
Remove ramekins and coat the cheese with melted butter
Broil for 2-3 minutes or until a crust forms
Let cool and serve about 10 minutes later

Serves 4-6


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