Creamy Garlic Mushrooms with Bacon
Look no further for the perfect mushroom side dish. These creamy garlic mushrooms with bacon are naturally keto-friendly and full of bold umami flavors. It pairs perfectly with baked chicken and big bowl of salad for a hearty meal that passes the taste test with flying colors. The secret to achieving such a cohesive flavor in this side dish is cooking everything in the bacon grease, extending the flavor through the cooking process. Sure enough, each creamy bite is loaded with garlic, bacon, and tender mushrooms, plus a dash of sharp pecorino romano cheese. Go ahead, prepare yourself for seconds.
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Creamy Garlic Mushrooms Recipe Tips:
- Store in the refrigerator for up to 3 days in an airtight container.
- Reheat on the stovetop and add a bit more broth to return to a sauce consistency.
- If you can’t find pecorino romano cheese, substitute with parmesan cheese.
- If you’re not following a keto diet, you can use flour in place of the arrowroot starch to thicken the sauce.
Creamy Garlic Mushrooms with Bacon
These creamy garlic mushrooms are naturally keto-friendly and full of bold umami flavors - perfect for a holiday side or easy dinner.
Ingredients
Yield: 4 servings
- 4 slices bacon, diced
- 1/2 sweet onion, diced
- 4 cloves garlic, minced or crushed
- 16 oz whole white mushrooms
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1 tsp worcestershire
- 1 tsp arrowroot powder, or flour if not following keto
- 1/4 cup pecorino romano cheese
- pinch of salt and pepper
- fresh parsley, for garnish
Instructions
- Heat a large skillet over medium high heat and add the diced bacon. Cook for about 3-5 minute until cooked through and crispy. Use a slotted spoon to remove the bacon from the pain, leaving the grease inside the pan.
- Add the onion to the pan and saute for about 2-3 minutes until fragrant. Add the garlic and saute for another minute.
- Add the mushrooms and vegetable broth. Cover and let steam for about 10 minutes, stirring a few times between. After the 10 minutes are up, check to see if the mushrooms are cooked through. If they aren’t steam them for a few more minutes.
- Once cooked through, remove the lid and continue to cook to reduce a bit of the liquid.
- Add the heavy cream, worcestershire, and arrowroot powder. Stir until combined and simmering. The sauce should thicken in a couple minutes.
- Stir in the pecorino romano cheese and a pinch of salt and pepper.
- Stir in the cooked bacon until incorporated.
- Serve garnished with fresh parsley and fresh ground pepper if desired.
Calories: 158kcal, Carbohydrates: 7g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 41mg, Sodium: 225mg, Potassium: 107mg, Fiber: 1g, Sugar: 3g, Vitamin A: 528IU, Vitamin C: 3mg, Calcium: 102mg, Iron: 1mg
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