**Instructions:**
1. In a large oven-safe skillet, fry the bacon over medium heat until it becomes crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to absorb excess oil. Set it aside.
2. In the same skillet, melt the butter. Add the mushrooms and drizzle them with olive oil. Mix well, scraping up any browned bits from the bottom of the pan. Fry the mushrooms for 2-3 minutes until they are lightly browned and release their juices, if any.
3. Pour in the white wine (or broth) and let it reduce for about 2 minutes, stirring occasionally. (Preheat the broiler or oven grill.)
4. Add the chopped garlic to the skillet and stir it for a minute until it becomes fragrant. Pour in the heavy cream and add the chopped parsley and thyme. Reduce the heat to low and gently simmer the mixture until the mushrooms are tender (approximately 4-5 minutes) and the sauce slightly thickens. Season with salt and pepper according to your taste.
5. Return the bacon to the skillet and mix everything well to combine the flavors. Top the mushrooms with shredded mozzarella and parmesan cheese.
6. Broil the dish until the cheese is melted, bubbly, and the mushrooms are cooked to your liking (about 3-5 minutes).
7. Serve the dish warm.
Enjoy your meal!
