Directions

1. Prepare the Mushrooms:

   Clean the mushrooms by gently wiping them with a damp paper towel to remove any dirt or debris. Avoid rinsing them under water to prevent them from becoming soggy.

2. Cook the Bacon:

   In a large, oven-safe skillet (preferably cast iron), sauté the bacon over medium heat until crispy. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate to drain excess fat. Set aside.

3. Sauté the Mushrooms:

   In the same skillet, melt the butter. Add the cleaned mushrooms and drizzle with garlic-infused olive oil. Use a wooden spatula to scrape up any bacon bits from the bottom of the pan. Fry the mushrooms for 4-5 minutes until they are nicely browned.

4. Add Broth and Herbs:

   Pour in the chicken broth, allowing it to simmer and reduce for 2 minutes. Stir in the finely chopped garlic, fresh parsley, and thyme. Let it cook until fragrant.

5. Pour in the Cream:

   Lower the heat and pour in the heavy whipping cream. Let the mushrooms simmer in the sauce for another 4 or 5 minutes until the sauce thickens slightly.

6. Add Spinach:

   Stir in the fresh spinach, allowing it to wilt, which should take about a minute. Adjust the seasoning with salt and pepper to your taste

7. Combine with Bacon and Cheese:

   Add the crispy bacon back into the skillet and stir to combine. Sprinkle the mixture with freshly grated parmesan cheese.

8. Broil the Dish:

   Place the skillet under the broiler for one or two minutes until the top is golden and crispy.

9. Serve Immediately:

   Remove the skillet from the oven and serve the creamy garlic mushrooms and bacon spinach immediately. Enjoy this delectable dish on a bed of cauliflower rice, zucchini noodles, or with a side of crusty bread or pasta.