Three ingredients and ten minutes of cook time to make an amazing keto mushrooms with bacon side dish that is full of flavor. Such an easy way to a keto mushroom dish and so absolutely delicious.
Keto Mushrooms with Bacon
I’m almost embarrassed to post this as a recipe. Because really there’s not much to it. It’s literally 3 ingredients: Bacon, mushrooms, and garlic. No salt. No pepper. Honestly, it didn’t need it.
If you can’t really put something on the table with just 3 ingredients, you just go ahead and garnish it with a little parsley and you can feel all good about yourself. In fact, I put that in the recipe, and I put it in the picture to add a little color to the recipe, but you can safely omit it.
You could also add some fresh oregano or fresh thyme instead if you prefer.
Actually, I did mix up three different kinds of mushrooms to make it though, so perhaps I shouldn’t call it 3-ingredient. The variety of mushrooms really helps to add not just taste, but also some different textures to this Keto Mushroom Bacon recipe.
This thing was so good that although I debated blogging such a stupid simple recipe, I really want you to go try this.
Besides, I specialize in stupid simple recipes, so there is that.
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Three ingredients and ten minutes of cook time to make an amazing keto bacon mushroom side dish that is full of flavor. Such an easy way to a keto mushroom dish and so absolutely delicious.
- 4 strips bacon chopped
- 6 cloves garlic chopped
- 4 cups mushrooms mixed, sliced
- 1/4 cup water
- 1/4 cup chopped parsley
Heat a saucepan on the stove and add the chopped bacon. Cook 5-7 minutes until it's almost cooked through.
Add garlic and cook until it is no longer raw, and the bacon has finished cooking, about 2 minutes.
Add mushrooms and stir well to coat them with bacony goodness.
Pour in 1/4 cup of water and use it to deglaze the pan.
Cook the mushrooms uncovered, stirring occasionally until they've cooked through, about 3-4 minutes.
Garnish with chopped parsley. I didn't use salt or pepper for this. The bacon provided plenty of salt, and everything else provided a lot of flavor. You could choose to add it.
- I used a mix of cremini, portabella, and shiitake.
- This dish reheats well but I'm not sure how it would do to be frozen.
★ Be sure to check out my best-selling Indian Instant Pot Cookbook for other great ideas!