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.
It is important that you layer the bacon on top of the mushrooms. Mushrooms need fat in order to cook correctly without drying out, and layering the bacon on top of the mushrooms helps ensure that the mushrooms absorb the fat it needs to cook correctly.
Though there seems to be too few ingredients in this dish, I assure you this recipe is full of flavor! The bacon and the mushrooms work together to create a delightfully rich and deep flavor profile.
If you really must add something to dish you can add green onions or even white onions, diced big. This is, of course, if your carb count allows for the addition of the onions.
You can use this cooking technique for things like asparagus and other veggies that are tough and have substance but not much oil. The fat from the bacon helps keep the veggies from drying out too much while cooking and the flavor absorbed from the bacon fat gives the veggies a delightful richness.
I used a mix of cremini, portabella, and shiitake mushrooms when I made the dish, but you're free to use whatever mushrooms you prefer.
This dish reheats well but I'm not sure how it would do to be frozen.
Mushroom Side Dish with Bacon https://twosleevers.com/mushroom-side-dish-with-bacon/