Creamy Garlic Mushrooms with Bacon | Easy Mushroom Recipe (2024)

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4.81 from 31 votes

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Creamy Garlic Mushrooms is a delicious and creamy mushroom recipe combined with cream, garlic, and bacon! You’ll love this quick, easy side dish that’s also low-carb and Keto.

Creamy Garlic Mushrooms with Bacon | Easy Mushroom Recipe (2)

    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.
    Creamy Garlic Mushrooms with Bacon | Easy Mushroom Recipe (3)

    How To Make Creamy 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.


    • 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.


    1. 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.
    2. 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.
    3. 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.

    Tips For Choosing Mushrooms

    • 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.
    Creamy Garlic Mushrooms with Bacon | Easy Mushroom Recipe (4)

    What To Serve With Garlic Mushrooms

    • 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!
    Creamy Garlic Mushrooms with Bacon | Easy Mushroom Recipe (5)

    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
    • Salsa Bacon and Cheese Dip Stuffed Mushrooms
    • Dijon Potato Salad with Mushrooms and Onions
    • Sirloin Steaks with Mushrooms Sauce


    Creamy Garlic Mushrooms with Bacon | Easy Mushroom Recipe (6)

    Creamy Garlic Mushrooms with Bacon

    Katerina | Diethood

    Deliciously Creamy Garlic Mushrooms with Bacon is a fabulous side dish prepared with sauteed mushrooms, butter, garlic, bacon, and cream.

    4.81 from 31 votes

    Servings : 6 servings

    Print Recipe Pin Recipe Save

    Prep Time 5 minutes mins

    Cook Time 15 minutes mins

    Total Time 20 minutes mins


    • 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 fresh ground black pepper, to taste
    • ¼ cup low sodium chicken broth
    • ½ cup heavy cream
    • chopped fresh parsley, for garnish


    • 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.


    • 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.


    Serving: 1 cup | Calories: 223 kcal | Carbohydrates: 4 g | Protein: 5 g | Fat: 21 g | Saturated Fat: 10 g | Cholesterol: 51 mg | Sodium: 164 mg | Potassium: 300 mg | Fiber: 0 g | Sugar: 1 g | Vitamin A: 600 IU | Vitamin C: 2.2 mg | Calcium: 20 mg | Iron: 0.5 mg

    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.

    Course: Appetizer, Side Dish

    Cuisine: Mediterranean

    Keyword: bacon, keto side dishes, low carb recipe, mushrooms, side dish recipe

    Did you make this recipe?Leave a Rating!


    • Appetizers
    • Dinner Recipes
    • One Pot Meals
    • Quick Dinner Ideas
    • Side Dishes
    Creamy Garlic Mushrooms with Bacon | Easy Mushroom Recipe (2024)


    Should I cook mushrooms or garlic first? ›

    Garlic – For sharp depth of flavor. I add it right at the end of the cooking process so that it doesn't burn in the hot pan. Extra-virgin olive oil – It helps the mushrooms brown and adds richness to the final dish.

    Why is my mushroom sauce not thickening? ›

    2 Answers. One of the simplest and most straight forward: dissolve some starch (cornstarch is common in the US; alternates include potato starch, arrowroot, or tapioca) in some water, into a smooth slurry. Add the slurry to your simmering sauce base, stirring, and let it cook for a minute or so.

    What we should not do before cooking mushroom? ›

    Do I need to wash the mushrooms before I cook them? Never wash mushrooms. Instead, Wipe off any dirt with a damp paper towel. You can wash them but they won't be as good in texture/color.

    Why do you need to soak mushrooms before cooking? ›

    This will ensure that any little critters living in the mushroom find their way out. Add salt to the water you plan to wash the mushrooms with, making sure the salt dissolves in the water. Add the mushrooms to the water, and allow them to soak for 20 minutes.

    How do you thicken garlic mushroom sauce? ›

    What can I use to thicken the creamy mushroom sauce? It's best to let the cream sauce reduce on its own until it thickens without any cornstarch or flour. This also gives you the best and smoothest texture. But you can also dissolve 1-2 teaspoons of cornstarch in 1 tablespoon of water to add to the sauce.

    Does more heavy cream thicken sauce? ›

    Yes, but it also kind of changes the flavor as well. It makes it creamier and richer. I personally like to use a little bit of flour mixed in water to thicken my soups. A classic way to thicken a soup, to prevent the soup from curdling be sure not to boil the soup after adding the heavy cream.

    How do you thicken mushroom sauce without cornstarch? ›

    Make a roux with a bit of flour to help thicken the sauce. Add milk, stir to work out any lumps of flour, and cook until thickened. Stir in some parmesan, pour your mushroom sauce over pasta/chicken/etc., and enjoy!

    Should mushrooms be cooked before onions? ›

    Do You Sauté the Onions First? To keep the onions from cooking in the mushroom juices, wait to add the onions until the mushrooms have released their excess liquid and almost all of that liquid has evaporated. Once you get there, add the onions and let them sauté and brown in the fat alongside the mushrooms.

    Which cooks faster mushrooms or onions? ›

    The onions and peppers are going to take around 5-8 minutes to get good color but retain their snap. I would cook the mushrooms separately - they're going to take a little longer 8-10 minutes, because they give off a bit of moisture. When the mushrooms are done, add everything else to pan to meld flavors.

    Should you cook mushrooms before? ›

    But strangely enough, the secret to better (and faster) sautéed mushrooms is cooking them in water: Boiling your shrooms before pan-frying actually helps them brown. Just like soaking tofu in boiling salt water, boiling mushrooms “dries them out” a little.

    Why do you cook mushrooms first? ›

    Starting Your Mushrooms In Water Intensifies Their Flavor

    When we cook mushrooms, both the water and the air are forced out of the hyphae, collapsing the air pockets and preventing any water or oil from entering the mushroom.

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