Deliciously Creamy Garlic Mushrooms with Bacon! A fabulous mushroom recipe prepared with butter, garlic, bacon & cream. You’ll love this quick & easy side dish that’s also low-carb and Keto.
A BUTTERY GARLIC MUSHROOMS RECIPE
Garlic mushrooms cooked in a creamy butter sauce are absolutely spectacular. Everyone needs a go-to mushroom recipe and this one should definitely be yours. Served as a side dish or a starter, be prepared for these amazing mushrooms to be gone in seconds!
Do you love mushrooms, or hate them?! I love mushrooms a little too much. I could eat them day after day, starting with several of these Crab Stuffed Mushrooms. And then, making a move on today’s stunning subject; Creamy Garlic Mushrooms with Bacon. 🥓
I’m drawn to mushrooms because, I enjoy the meaty texture, and I truly appreciate their ability to absorb all kinds of flavors.
HOW TO MAKE CREAMY GARLIC MUSHROOMS
- We will start with chopping up some bacon, washing our mushrooms, and mincing garlic.
- Heat up your skillet and add in the bacon; cook until crispy and remove from skillet.
- Add butter to the skillet and a drizzle of olive oil; stir in the garlic and cook for 2 minutes, stirring frequently. Do not burn the garlic.
- Add the mushrooms to the skillet, coating them all around with butter.
- Season with salt, pepper, chili powder, paprika, and garlic powder. Continue to cook until tender and nicely browned. To get the most flavor out of the mushrooms, it’s important to let them brown well. This should take about 5 to 7 minutes.
- Slowly stir in some chicken broth and heavy cream.
- Cook for a few minutes, or until sauce starts to thicken.
- Add bacon back into the pan, garnish with chopped fresh parsley, and serve.
WHAT ARE THE BEST MUSHROOMS TO COOK WITH?
- Cremini, Portobello, Shittake, Porcino are all great, and for this recipe I suggest to choose small button mushrooms. Look for Baby Portobello Mushrooms, or just plain White Button Mushrooms.
WHAT GOES WELL WITH MUSHROOMS?
If you ask me, it’s this OVEN GRILLED STEAK! I love steak and mushrooms together; see Sirloin Steaks with Mushroom Sauce.
Creamy Garlic Mushrooms can also be served with chicken, pork, pasta, or just eat them straight out of the pan. Nothing more will be needed. Can’t wait for you to agree!
HOW DO YOU STORE COOKED MUSHROOMS?
- Refrigerate the mushrooms in an airtight container for 3 to 5 days.
- Freeze cooked mushrooms for up to 5 months.
MORE MUSHROOMS RECIPES
- Roasted Italian Mushrooms
- Roasted Creamy Mushroom Soup
- Salsa Bacon and Cheese Dip Stuffed Mushrooms
- Dijon Potato Salad with Mushrooms and Onions
ENJOY!
Creamy Garlic Mushrooms with Bacon
Ingredients
- 4 slices bacon, chopped
- 3 tablespoons butter
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 pound small button mushrooms, rinsed and patted dry with paper towels
- 1/2 teaspoon chili powder, or to taste
- 1/2 teaspoon sweet paprika, or to taste
- 1/2 teaspoon garlic powder
- salt and fresh ground pepper, to taste
- 1/4 cup low sodium chicken broth
- 1/2 cup heavy cream
- chopped fresh parsley, for garnish
Instructions
- Heat a skillet over medium-high heat and add in the chopped bacon; cook until crispy and remove from skillet. Set aside.
- Add butter and olive oil to the skillet; once melted, lower heat to medium and stir in the garlic. Continue to cook for 2 minutes, stirring frequently. Do not burn the garlic.
- Add mushrooms to the skillet and coat them all around with the butter sauce.
- Season with chili powder, paprika, garlic powder, salt and pepper.
- Continue to cook over medium-high heat for 5 to 7 minutes, or until tender and nicely browned.
- Add chicken broth and cook for 10 seconds.
- Stir in the heavy cream and continue to cook for 3 to 4 minutes, or until sauce starts to thicken.
- Remove from heat; stir in bacon and garnish with parsley.
- Serve.
Notes
- Refrigerate the mushrooms in an airtight container for 3 to 5 days.
- Freeze cooked mushrooms for up to 5 months.
30 Min
Slow Cooker
Freezer Friendly
Instant Pot
Gluten Free
Chicken
Beef
Kate, these are fabulous! We chose to serve it as a sauce over baked spaghetti squash, with a side salad. Perfect!!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
Can you make it with milk instead of cream
Hi!
You can, but just keep in mind that it won’t be as creamy as intended per the recipe.
I’ve now made this recipe three times!!! I add in some chopped up chicken thighs to make it into a full meal and this is the perfect recipe for me to make when I do keto!!! Absolutely LOVE this recipe so much!!!
We make this recipe all the time. We love it. At different times we will add Brussel sprouts and another time we will add asparagus. It’s always delicious.
I am very glad you enjoyed it! Thank YOU! 🙂
Would it be possible to make this into a freezer dump and go side recipe? Like, cook the bacon beforehand, mixing everything together in a bag, and putting in the freezer? Then when I am ready to have it, taking it out to thaw, then cooking in a crockpot?
Hi!
I have never tested this recipe in the slow cooker so I can’t say how that will turn out, but freezing it is definitely OK.
Great! I will give it a try and see how it turns out. 🙂
I’ll just cut to the chase in two words: absolutely delicious!
We love mushrooms and I was looking for something different when I found this recipe on Diethood. Katerina never fails, so I knew this would be good! I’ve now made them several times, sometimes without bacon, sometimes with smoked paprika, but every time delicious. Now we call them “Kate’s Mushrooms” at our house!
Thanks, Kate!
That’s awesome!! Thank you SO much! I am SO happy you enjoyed it! 🙂 🙂
This was so good. I used pepper bacon, both portabella and white mushrooms and topped it off with grated parmesan cheese instead of parsley.. YUMMY . Thanks for the recipe
Thank you!! I am very happy you enjoyed it! 🙂
I absolutely love mushrooms, but this has to be my favorite recipe of all time!! I literally licked the bowl clean, I’ll definitely put this into dinner rotation, thanks for sharing!
Can you make these ahead of time or will they become mushy? Looking to bring this and not serve for at least 2 hours? Any recommendations?
Hi! I think you’ll be okay because these should hold up a few hours before starting to get mushy. I’d also suggest to undercook them a little bit since they will continue to cook as they cool down, and since you’re not serving them right away, they will cook perfectly while cooling.
This is amazing! Question. There are two serving sizes listed. Is the servicing size a cup? Because this made a little over two cups. Or is the serving size diving this 6 ways?
Can I use any mushroom
My daughter likes mushrooms now ever since she had this recipe
I have recently started on my keto lifestyle change and unfortunately I am not a huge fan of mushrooms.
I now LOVE mushrooms. This recipe is AMAZING and TASTY.
Honestly love this sauce so much.
Ummmmmmm, these are amazing! I’ve started Keto and these hit the spot! They taste just like Olive Garden’s, ravioli di portobello. Just delicious. Thank you!
Do you remove the bacon grease before adding the butter and olive oil?
Hi!
No, but if you feel like there’s just too much bacon grease in there, you can certainly remove some and leave just a tad bit for taste.
How do you brown the mushrooms for 5 to 7 minutes on medium high heat without burning the garlic that is already in the skillet?
These would disappear in our house!
These look amazing! I have to try them out soon!
Sounds so yummy! I love quick and easy recipes like this, such a fabulous side dish!
This is the best side dish ever! It looks absolutely amazing! So creamy and easy!
So creamy and delicious! Love the added bacon 🙂
These mushrooms sound amazing and will be tried at the first opportunity. Many thanks.
Everything looks great gonna try the mushrooms
Delicious looking dish.
Thank YOU!! Hope you’re well! 🙂