Mushrooms and bacon simmered with sage and shallots make a perfect side dish for the holidays (hello, Thanksgiving!). Enjoy! This bacon mushroom skillet recipe is very simple and is based on the divine trio of shiitake mushrooms, bacon, and fresh sage leaves. This side dish is gluten-free, dairy-free, and low-carb.
Table of Contents
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Ingredients list for the bacon mushrooms recipe
- Mushrooms: We like using shiitake mushrooms for this recipe. Their hearty flavor is the central pillar of this Fall side dish. Unlike button mushrooms, they retain less water and become juicy, tender, and intensely flavorful when cooked on a low simmer, soaking up bacon fat and aromatics beautifully.
- Bacon: Choose a thick-cut bacon, preferably smoked. We are not cooking it crispy here, so you can pare down a bit of the fat if you feel there is too much compared to the meat content.
- Sage & Parsley: The fresh herbs add a bright, yet woodsy, flavor to the dish, infusing the mushrooms with wonderful aromas.
- Shallots: A bit like onions, but more subtle and fragrant – shallots make the base for the broth.
- Vegetable broth: Preferably low-sodium. You don’t need a lot, just enough to keep the bacon soaked up while the mushrooms are rendering some of their juices.
Photo credit: © Eatwell101.com
How to make the bacon mushrooms
- Start with aromatics – Heat olive oil in a pan and fry sage and parsley until fragrant.
- Cook mushrooms & bacon – Add shallot, mushrooms, and bacon, sauté for a couple of minutes to give some color, then season with salt and pepper.
- Simmer & serve – Pour in vegetable broth, cover, and cook until tender. Adjust seasoning and serve warm.
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Tips for the bacon mushroom skillet recipe
- Avoid overwashing the mushrooms, as they will absorb a lot of water, diluting the sauce when cooking. We like wiping them off with a moist towel, and that’s all!
- As written above, you can trim the bacon to remove excess fat. Since we’re not frying bacon until it’s crispy, the fat will not be discarded; it will stay on the meat and in the sauce.
Photo credit: © Eatwell101.com
How to store bacon and mushroom leftovers
Store any bacon and mushrooms leftovers in an airtight container in your refrigerator for up to 3 days. Reheat in a skillet wit a few drops of water to loosen the sauce and avoid stickin gto the pan.
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More mushroom recipes you might like
- 30 Best Mushroom Recipes for Dinner
- Grilled Garlic Mushroom Skewers
- Garlic Mushrooms Cauliflower Skillet
- Creamy Garlic Mushrooms with Bacon Spinach
Photo credit: © Eatwell101.com
Sage Bacon Mushrooms
by eatwell101
Yield: 6 servings
Prep Time: 10 min
Cook Time: 15 min
This mushroom and bacon skillet recipe makes a hearty side dish with woodsy aromas and a savory twist - perfect for any holiday table!
Ingredients
- 2 lbs (900g) mushrooms (we used shiitake), wiped clean
- 2 lbs (900g) bacon, thick cut
- 2 sprigs of sage
- 1 tablespoon parsley, roughly chopped
- 1 tablespoon olive oil
- 1/4 cup low-sodium vegetable broth
- 1/2 teaspoon salt and black pepper
Instructions
- Heat olive oil in a large, preferably cast-iron, pan. Fry sage and parlsey until wilted and fragrant.
- Add mushrooms and bacon, and sautée in the pan for 4 to 5 minutes.
- Season with salt and pepper, then pour in the vegetable broth and cover. Cook on medium-low for 10 to 12 minutes.
- Remove from the heat, adjust the seasoning if necessary, then transfer to a serving platter. Enjoy!
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Photo credit: © Eatwell101.com
