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.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I’m a mushroom lover to start with. These are outstanding! I added Marsala wine with the chicken broth for some added flavor.
I wish I had seen this before my lunch today, I had eggs, bacon and mushrooms cooked in the bacon fat. Next time I cook mushrooms I am going to try this but with curry powder instead of the chili powder, and maybe add some green bell peppers and a small amount of onion. I have mushrooms in the fridge so I think I’ll make this tomorrow as a side for the brisket that I currently have on a 24 hour slow cook!
A last minute winner!! Glad I had all the ingredients, I had saved the drippings from the last Sam’s chicken and so used that instead of broth. Can’t wait to try it with chicken and on steak. It was truly a winner!!
Absolutely delicious! These mushrooms are amazing. They taste very complicated and impressive but are easy to make. Will be a go to for sure! We made them with steaks and a salad and it was the perfect side. Thanks for the great recipe!
Thank you so much! I am very glad you enjoyed it! 🙂
I substituted two spicy Italian sausage without the casings. I also added to finely chopped chicken breasts. And at the last minute I added one small finely shredded zucchini. Absolutely amazing! This is definitely a keeper.