1. In a large pan over medium-high heat, cook bacon for about 5 minutes until crispy. Drain, chop and set aside.
  2. To the same pan, in about 2 tbsp of reserved bacon fat, sauté the mushrooms for about 5-6 minutes. Add the garlic, and sauté for 1 minute more until the garlic is fragrant.
  3. Add the heavy cream, and simmer for 4-6 minutes (You may need to cover the pan with a lid to keep the cream from reducing too much.)
  4. Add the cheeses and stir to melt. And salt and pepper to taste. Add back the bacon and serve.


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