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This Garlic Mushrooms recipe is a quick, easy, and creamy side dish made with sautéed mushrooms, garlic, bacon, and rich heavy cream. It’s packed with flavor and perfect for anyone looking for a low-carb or Keto-friendly option!
Creamy Garlic Mushrooms Recipe
These garlic-infused mushrooms, simmered in a rich buttery cream sauce, are nothing short of spectacular. A mushroom side dish that doubles as a perfect appetizer, these savory morsels are sure to be gone as quickly as they appear on the table. Whipped up in around 20 minutes, this is going to be your go-to recipe for sautéed mushrooms. Rich, satisfying, and flavorful, these aren’t your typical mushrooms.
Quick and simple, this recipe is perfect as a main course for lunch or dinner or even as a side dish. I love mushrooms a little too much, so I’m naturally drawn to them. I love the meaty texture and genuinely appreciate their ability to absorb various flavors. I could eat them daily, starting with several Crab Stuffed Mushrooms and then making a move on today’s stunning subject, our Creamy Garlic Mushrooms with Bacon!
Why You’ll Love This Garlic Mushrooms Recipe
- Intense Flavor: Prepared with garlic and simmered in a buttery cream sauce, these mushrooms pack a lot of flavor.
- Dual Purpose: these mushrooms are versatile enough for any occasion and can be served as an appetizer or a side dish.
- Quick to Prepare: In just about 20 minutes, you have a dish that looks and tastes gourmet.
- Bacon Boost: Crispy bacon adds an extra layer of texture and flavor.
- Easy Yet Gourmet: The recipe is quick and easy but yields a result that feels gourmet.
How To Make Garlic Mushrooms
A fabulous mushroom side dish recipe prepared with butter, garlic, bacon, and cream. What could be better?! Here’s an overview of what you’ll need and how to make it. For full instructions, please scroll to the recipe card below.
Ingredients
- Bacon: Provides a crispy texture and a smoky flavor to the dish.
- Butter & Olive Oil: Used to sauté and impart a rich, buttery depth to the mushrooms.
- Garlic: Minced for a strong, aromatic flavor that infuses into the entire dish.
- Button Mushrooms: The main star, offering a meaty texture and the ability to absorb the flavors of the dish.
- Chili Powder: Adds a hint of heat and depth to the mushrooms.
- Sweet Paprika: Provides a mild, smoky flavor and a pop of color.
- Garlic Powder: Amplifies the garlic flavor for a richer profile.
- Low Sodium Chicken Broth: Helps create a light and flavorful sauce, complementing the mushrooms and cream.
- Heavy Cream: Adds richness and creaminess to the sauce, making it luxurious.
Directions
- Fry the chopped bacon until crispy, then set it aside. In the same skillet, melt the butter and heat the olive oil, then sauté your garlic, making sure it doesn’t burn.
- Next, add the mushrooms, coating them generously in the butter-garlic mixture. Seasoning with a blend of spices, including chili and paprika, you’ll let them cook until they’re tender and well-browned, about 5 to 7 minutes.
- To finish, pour in chicken broth and heavy cream, let the sauce thicken, and stir in the bacon. Garnish with fresh parsley, and your mushrooms side dish is ready to be devoured.
Recipe Tips
- Cremini, Portobello, Shiitake, Porcino – all are excellent for cooking. However, small button mushrooms are your best bet for this specific recipe. Pick Baby Portobello or simple White Button Mushrooms for the perfect bite.
- Always start with fresh, firm mushrooms. The caps should be intact and shouldn’t be slimy or have a foul smell. This ensures they have a good texture and flavor.
- Clean the mushrooms. Since mushrooms grow in soil, they can have a bit of grit on them. Use a damp paper towel or a soft brush to clean each mushroom gently.
- Don’t overcrowd the pan. Overcrowding can lead to mushrooms steaming instead of browning because it lowers the pan’s temperature. If necessary, cook them in batches to ensure each one has enough space.
Serving Suggestions
These creamy garlic mushrooms truly shine when served alongside a juicy Oven Grilled Steak. There’s something about the combination of steak and mushrooms that’s just absolutely satisfying!
Alternatively, pair this dish with juicy chicken, honey garlic baked pork chops, or pasta. Or, savor it straight from the pan. You won’t be disappointed!
How To Store Leftovers
- Refrigerate the mushrooms in an airtight container for 3 to 5 days.
- Avoid freezing cream-based mushrooms, as the sauce may split when thawed. Store the cooked mushrooms in a sealed container and freeze for up to 3 months if necessary.
Mushrooms Recipes To Try
- Roasted Italian Mushrooms
- Roasted Creamy Mushroom Soup
- Zucchini Mushrooms
- Dijon Potato Salad with Mushrooms and Onions
- Sirloin Steaks with Mushrooms Sauce
ENJOY!
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Garlic Mushrooms
Ingredients
- 4 slices bacon, chopped
- 3 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 pound small button mushrooms, rinsed and patted dry with paper towels
- ½ teaspoon chili powder, or to taste
- ½ teaspoon sweet paprika, or to taste
- ½ teaspoon garlic powder
- salt and freshly ground black pepper, to taste
- ¼ cup low sodium chicken broth
- ½ 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 the bacon, garnish with parsley, and serve.
Notes
- Don’t Crowd the Pan: When sautéing the mushrooms, make sure not to crowd the pan. Overcrowding can lead to the mushrooms steaming rather than browning.
- Browning the Mushrooms: The flavor of the mushrooms comes out when they are properly browned. Let them sit and sear in the pan without stirring for a couple of minutes before you toss them.
- Use Quality Bacon: A smoky, thick-cut bacon will impart the most flavor.
- Adjust Cream to Your Preference: The recipe calls for adding heavy cream to make it creamy. If you prefer a lighter dish, you can use half-and-half or even whole milk instead.
- Sauce Consistency: If the sauce is too thick, stir in a tablespoon or two of chicken broth. If the sauce is too thin, add a little more heavy cream.
- Garnish: Garnish with freshly chopped herbs like parsley or thyme to add a splash of color and a boost of fresh flavor.
- Storing Leftovers: Refrigerate the mushrooms in an airtight container for 3 to 5 days.
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.
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!
Hi can you use cream cheese instead of heavy cream.
Hi!
Yes, you technically can, but it needs to be at room temperature, and when you add it to the sauce, you will have to whisk it vigorously so you don’t end up with a grainy sauce.
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!