Garlic Bacon Mushrooms
These crazy delicious Garlic Bacon Mushrooms are the ultimate side dish. They're easy enough to make as a weeknight side yet tasty enough to serve alongside a Thanksgiving or Christmas dinner. This recipe is also 100% gluten-free + paleo + Whole30 approved. Dig in, my friends!
Today is International Bacon Mushroom Day, and we are all about celebrating it.
Truth ā I have no idea if it is, but if it's not, it should be. Want to join forces and create a new holiday with me? Or maybe we should make it Bacon Mushroom Month and maximize our opportunities to eat Garlic Bacon Mushrooms. Yep, let's do that.
I need to thank my beautiful, talented, and always generous friend, Gaile Guevara, for giving life to this recipe. Before leaving for a recent holiday, she cleared out the perishables from her fridge and handed me two giant bags of food. It was like Christmas morning going through the bags. We scored wheels of brie, fresh microgreens, thick slabs of bacon, handfuls of wild mushrooms, cartons of eggs, and so many other things that I can't possibly list them all. We spent half a week playing the game What To Make With Gaile and Evan's Food.
These garlic bacon mushrooms were born from those thick slabs of bacon and handfuls of wild mushrooms.
The beauty of this recipe is its simplicity. If we don't count the salt and pepper (we don't, right?) there are only four ingredients here. Each one is packed full of flavor and can totally hold its own. Put them together and magic happens.
- Bacon
- Mushrooms
- Onions
- Garlic
= Magic
This easy to make paleo + Whole30 approved side dish is one of those tricky recipes that let you think you're indulging when it's actually good for you. My favorite kind of recipe!
Garlicky bacon and mushrooms go just as well on top of a perfectly seared steak as they do beside a big salad and some pan-fried halibut. These mushrooms will team up well with pretty much whatever you serve them with.
I've used a bunch of different mushrooms in this recipe as I like seeing them mingle together. Besides the button mushrooms, I chose some big, juicy Asian shiitakes (Chinese Black Mushrooms) and long, thin enoki mushrooms. The mix that Gaile gave me had some oyster mushrooms, shiitakes, chanterelles, and a few small crimini mushrooms.
You could button or crimini mushrooms if that is what's available where you shop. If there is a variety, I encourage you to pick up a bunch of different types and mix them all together. It's fun!
Garlic Bacon Mushrooms
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- Ā½ lb. thick cut bacon
- 2 lbs mixed mushrooms, sliced
- 1 onion, thinly sliced
- 2 cloves garlic, finely minced
- Salt and pepper, to taste
Instructions
- Add the bacon to a large frying pan over medium-high heat. Let it cook until the fat releases and it is cooked but not crispy, about 10 minutes.Ā½ lb. thick cut bacon
- Add the mushrooms and turn the heat to high. Let the mushrooms cook until their liquid has evaporated, about 6-7 minutes, then reduce the heat to medium-high. Add the onion and cook for 5 minutes more.2 lbs mixed mushrooms, 1 onion
- Add the garlic to the pan and let it cook for aboutĀ 1 minute. Season to taste with sea salt and black pepper.2 cloves garlic
This is a great tasting side dish. Very easy to make as well
Sinfully good! I added a sprinkling of chives to mine and also a bit of butter. Does anyone remember that the hobbits, when they dined with Farmer Maggot, had a mighty dish of mushrooms and bacon? This is that dish!Ā
Loved it great for our keto diet! Ā The few leftovers I had I added cheese, spinach ,eggs and cream to make a crustless quiche!!! Two meals one pain to clean my new favorite site! Ā Thanks so much!
After cooking the bacon, should the fat be kept, drained or a portion retained? My bacon rendered a lot of fat. I decided to retain about 2 tablespoons and proceeded with the recipe. Taste was amazing!
I also made your “Juicy Baked Pork Chops” and they went great with the Garlic Bacon Mushrooms! Thanks for all your great recipes!
If the bacon is very fatty (as it often is) then draining some of it is a great idea. I always keep the extra on hand for cooking with later. It makes great hashbrowns! So happy to hear you liked the pork chops, too!
Oops, I forgot to add that I think that all the ingredients in Gaile’s bags of food gifted to you would have made a lovely breakfast casserole!
Yes! You’re totally right. It would have made such a nice breakfast casserole!
I saved your recipe for Meaty Mushroom Chili which I plan to make this week. I will be using this Garlic Bacon Mushroom preparation in your chili recipe which I think will only amp up the dish even more. I already envision the Meaty Mushroom Chili recipe as you posted it to be a really super delicious dish!
Wow that sounds like an amazing addition!
Do you cut the bacon into small strips before cooking.?
That’s the way I do it. The other option would be to cook the bacon whole and crumble it. Your choice!
Tried it… awesome!!!
I’m so happy to hear you love them!
Can’t go wrong with these flavors. They were a hit!
Classics are so good, aren’t they?!!