Garlic Bacon Mushrooms
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These bacon mushrooms prove that simple is delicious! The mushrooms bring an umami-rich and earthy flavor, complemented by the salty and smoky bacon and finished with the savory depth of garlic. It’s the ultimate side dish that is easy enough for a weeknight, yet delicious enough for entertaining!
Savory, earthy, smoky, salty, quick, and easy — this simple side dish really checks all the boxes. I love how the onions add a subtle sweetness while the mushrooms soak up all those garlicky, smoky flavors. It’s proof that a handful of ingredients can go a long way.
These bacon mushrooms are incredibly versatile, too. I’ll serve them alongside just about any main, or use them as a topper for soups, sandwiches, salads, and wraps. Sometimes the simplest recipes really are the best ones.
For more delicious mushroom recipes, make these creamy garlic mushrooms or miso butter mushrooms.
Ingredients needed
If we don’t count the salt and pepper, there are only four ingredients to this delicious dish. It doesn’t get any easier than that! This is what you need:
- Bacon: Thick cut bacon brings smoky, savory flavors for the mushrooms to soak up.
- Mushrooms: Use a mix of different mushrooms for depth of flavor and texture. Try a mix of whatever you can find, like button, shiitakes, enoki, or cremini mushrooms.
- Onions: For a sweet undertone.
- Garlic: Adds savory depth.
- Salt and black pepper: To balance and enhance the flavors.
Topping ideas
If you want to play with the flavors, you can also add a few simple toppings. Here are our top picks:
- Herbs: Add a sprinkle of fresh herbs on top. Chopped parsley, basil, or chives add a little fresh burst!
- Chili: For a kick of heat, add some red pepper flakes.
- Citrus: A squeeze of lemon juice before serving adds a bright, citrusy note that balances the richness.
- Spices: Add some paprika, Italian seasoning, cayenne, or a small pinch of nutmeg.
- Breadcrumbs: Toast some breadcrumbs or panko for a bit of crunch.
- Cheese: Add a sprinkle of parmesan to complement the flavors.
Which mushrooms to use
There are no hard rules when it comes to mushroom selection – use up leftover mushrooms in the fridge or get a mix of a few types to make varying textures and tastes:
- Button: Button mushrooms are tender and absorb flavors well.
- Shiitake: These Asian mushrooms are firm and meaty in texture, adding depth.
- Cremini: Brings an earthy flavor.
- Portobellos: Have a meaty flavor – they’re larger so they add a substantial texture.
- Enoki: delicate and slender, they have a slightly crunchier texture.
- Chanterelle: Have a firm and meaty texture.
What to serve with bacon mushrooms
Bacon mushrooms are the ultimate side dish! They go just as well on top of a perfectly grilled pork chop as they do beside a big arugula wild rice salad and pan-seared lingcod. Here are some other ways you can enjoy them:
- Keep it simple: Load it up on toast for a bacon mushroom-bruschetta. Add a drizzle of balsamic glaze. Or, add it some to sandwiches for extra savory flavor.
- Pasta: Add it to creamy tomato pasta, or use it as the base to a risotto.
- Pizza: Spread some over pizza dough – it will pair well with a white garlic pizza sauce. This works well in a calzone, too!
- Omelette: Use it as a filling in a hearty egg white omelette or chorizo breakfast casserole.
- Soup: Use it atop a soup, like cashew soup or garlic soup.
Recipe FAQs
Should I drain the bacon fat before adding the mushrooms?
Bacon can vary in how much fat it releases, depending on the cut of bacon. Draining some of it is an excellent idea if it gets too oily – you can always drain it into a jar and keep it in the fridge to cook with later!
How should I clean my mushrooms?
As mushrooms are porous, they can absorb water easily, so avoid giving them a rinse under running water if you need to remove any dirt. Wipe them down with a damp paper towel instead.
Can I store leftovers?
Yes, allow them to cool to room temperature then store in an airtight container in the fridge for 3-4 days.
Garlic Bacon Mushrooms Recipe
Ingredients
- ½ lb thick cut bacon
- 2 lb mixed mushrooms (sliced)
- 1 medium onion (thinly sliced)
- 2 cloves garlic (finely minced)
- Salt and pepper (to taste)
Instructions
- Add the bacon to a large frying pan over medium heat. Let it cook until the fat releases and it is cooked but not crispy, about 10 minutes.½ lb thick cut bacon
- Add the mushrooms and turn the heat to medium-high. Let the mushrooms cook until their liquid mostly evaporates, about 6-7 minutes, then reduce the heat to medium. Add the onion and cook for 5 minutes more.2 lb mixed mushrooms, 1 medium onion
- Add the garlic to the pan and let it cook for about 1 minute. Season to taste with sea salt and black pepper.2 cloves garlic
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
What type of mushrooms would be most recommended for this?
I’ve made this with basic, button mushrooms many times and it’s delicious. But if you like to experiment, try adding some shiitake, shimeji, or oyster mushrooms. During mushroom season, chanterelles and porcini are also nice!
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!
Loved it! 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! 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!
Classics are so good, aren’t they?!!