Bacon Basil Mushrooms

This simple yet incredibly flavorful side dish combines the earthy depth of cremini mushrooms with the smoky crunch of bacon and a fresh burst of basil. It's a quick, satisfying recipe that's naturally paleo, keto, and Whole30-friendly. Perfect alongside grilled steak, chicken, or even piled on a burger. Serves: 4.0 Prep time: 10.0 minutes Cook time: 15.0 minutes Ingredients • 2.0 strips bacon, preferably uncured • 1.0 small red onion, halved and thinly sliced • 2.0 cloves garlic, minced • 1.5 pounds (680.0 g) cremini mushrooms, sliced • 0.5 tsp (2.5 ml) sea salt • 0.25 tsp (1.3 ml) freshly ground black pepper • 3.0 tbsp (45 ml) fresh basil, chopped Instructions 1. Cook the Bacon: Place the bacon strips in a large skillet over medium-high heat. Cook, flipping occasionally, until crisp (about 5.0 to 7.0 minutes). Transfer the cooked bacon to a paper towel-lined plate to drain. Once cooled, chop it into small pieces. 2. Prepare the Skillet: Carefully pour off the rendered bacon fat from the skillet, leaving approximately 2.0 teaspoons (10 ml) behind to cook with. 3. Sauté Aromatics: Return the skillet to medium-high heat. Add the sliced red onion and cook, stirring often, until it begins to soften, about 5.0 minutes. Add the minced garlic and cook for another 30.0 seconds, stirring constantly until fragrant. 4. Cook the Mushrooms: Add the sliced mushrooms, sea salt, and black pepper to the skillet. Stir to combine with the onions and garlic. Continue to cook, stirring frequently, until the mushrooms are tender and have released their liquid, and most of that liquid has evaporated (about 8.0 to 10.0 minutes). 5. Combine and Serve: Remove the skillet from the heat. Stir in the chopped bacon and fresh basil. Toss everything together to combine, then transfer to a serving dish. Serve hot or warm. Tips for Success • Don't Crowd the Pan: Ensure your skillet is large enough to hold the mushrooms in a relatively even layer. If they are too crowded, they will steam instead of brown. Cook in two batches if necessary. • Mushroom Variety: Feel free to use a mix of mushrooms, such as shiitake, oyster, or white button mushrooms, for more complex flavor and texture. • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3.0 days.

More Recipes You'll Love

• Spaghetti squash bolognese
• Smokin’ good pork spare ribs
• BANGKOK MEATBALLS

Bacon basil mushrooms are three flavors doing exactly what they should together. Smoky bacon, earthy cremini mushrooms and fresh basil come together in one skillet in fifteen minutes. Naturally paleo, keto and Whole30-friendly, and excellent beside steak.

Pro Tips

• Cook the bacon until crisp first, then pour off the rendered fat leaving about 2 teaspoons — that measured fat is all the mushrooms need.
• Don't crowd the pan. Mushrooms piled too high steam instead of brown; use a large skillet or cook in two batches.
• Give the sliced mushrooms a full 8-10 minutes, stirring frequently, until their liquid releases and mostly evaporates. Dry, browned mushrooms are the whole point.
• Stir the chopped bacon and fresh basil in off the heat — the basil stays bright and the bacon stays crisp.
• A mix of mushrooms (shiitake, oyster, white button) builds more complex flavor and texture than cremini alone.

Frequently Asked Questions

Why do my mushrooms get soggy?

The pan is too crowded. Overlapping mushrooms trap steam and never brown. Give them space — or cook in two batches as the recipe suggests.

Can I use other mushroom varieties?

Absolutely — a mix of shiitake, oyster and white button mushrooms adds complexity. Cremini alone is the simple, reliable base.

How long do leftovers keep?

Up to three days in an airtight container in the fridge. Reheat them in a hot skillet rather than the microwave to bring the edges back.

What should I serve them with?

Grilled steak or chicken, or piled onto a burger. They're sturdy enough to be a side and savory enough to be a topping.

Recipe Card