Creamy Garlic Mushrooms with Bacon is an easy to make, delicious, and surprisingly healthy side dish recipe. Rather than using cream, we use cashew butter mixed with a little water to make a healthy cream sauce that mimics the real thing so well that you'll never know the difference. This is a sautéed mushroom recipe that everyone raves about!
Ingredients
4stripsbacon, sliced
4clovesgarlic, minced
1 ½lbmushrooms
½cupstock
3tablespoonscashew butter
1 ½cupswater
1teaspoonfresh thyme leaves
Sea salt and pepper, to taste
Optional: 1 tablespoon nutritional yeast, see notes
Minced parsley, to serve
Instructions
Add the bacon to a large pan over medium-high heat. Cook until the bacon is crispy then remove it from the pan. Remove all but 1 tablespoon of the bacon oil. (Or add oil, butter, or ghee if it is less than 1 tablespoon.)
4 strips bacon
Add the garlic to the pan and let it cook for 1 minute. Add the mushrooms and stock to the pan and scrape off any bits stuck to the bottom of the pan. Cover the pan and reduce the heat to medium and let the mushrooms cook for 10 minutes.
4 cloves garlic, 1 ½ lb mushrooms, ½ cup stock
While the mushrooms are cooking, mix the cashew butter with the water. Once the mushrooms have cooked for 10 minutes, pour the cashew cream into the pan and bring it to a boil. Once it thickens (1-2 minutes), add the thyme and season it to taste with salt and pepper. If you'd like a thinner cream sauce, add water or stock until it is the consistency that you like. It will continue to thicken as it cooks.