Creamed Mushrooms with Shallots

For a decadent sense of luxury, nothing compares with the silky-rich taste of mushrooms in a mushroom-flavored cream sauce. This dish is delicious over polenta or poured over toasted bread for luscious open-faced sandwiches.

Serves: 8Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium

Serves: 8


  • 2 oz. thick-cut bacon, sliced
  • 6 small shallots, peeled and halved
  • 10 oz. assorted mushrooms, halved
  • 2 tsp. fresh thyme blossoms or leaves
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. ground black pepper
  • 1 cup plus 2 Tbsp. heavy cream, divided
  • 2 Tbsp. chopped fresh parsley


  • In a heavy skillet, cook the bacon until the fat renders out and the bacon starts to crisp, about 5 minutes. Add the shallots and cook for 1 minute; add the mushrooms, thyme, salt, and pepper. Cook until mushrooms have given up their water, and most of it has evaporated.
  • Add 1 cup cream; simmer until the cream has reduced almost to nothing. Remove pan from heat; stir in remaining 2 tablespoons cream. Top with fresh parsley