Sautéed Mushrooms With Bacon and Garlic
This sautéed mushrooms recipe was inspired by a dish I had at a French bistro a few years ago. The bistro served their mushrooms as an appetizer and they were so decadent that I just had to replicate the dish.
These mushrooms are wonderfully flavored with lots of garlic, a sprinkling of crispy bacon, and of course, a generous amount of butter.
This recipe is close to the bistro’s version, but lighter on the butter. While I enjoyed every delicious dripping morsel of their mushrooms, this recipe is modified to be slightly healthier. It captures the luscious flavor of their sautéed mushrooms and makes a fabulous side dish.
We served these mushrooms yesterday with Thanksgiving dinner and they were a big hit with everyone. I bought a 5-pound box of beautiful, fresh organic button mushrooms at a nearby mushroom farm for our dinner party. If you are serving a smaller group, you may prefer to cut this recipe in half.
- 5 lbs button mushrooms
- 2 ½ sticks butter
- ¼ lb bacon
- 6 cloves garlic, pressed
- ½ tsp salt
- ⅛ tsp pepper
Yield: serves 8 to 10 as a side dish.
Clean the mushrooms and allow them to dry in a colander or pat them dry with paper towels. Slice the mushrooms into thick slices.
Melt 2 sticks of butter in an oversized sauté pan or stockpot over medium heat. Add the mushrooms and sprinkle them with salt and pepper. Sauté for 30 minutes stirring frequently.
While the mushrooms are cooking, press the garlic into a small bowl. Melt the remaining butter in a sauté pan over medium heat. Add the garlic to the butter and sauté for one or two minutes until fragrant. Pour this garlic and butter into the mushrooms.
After the mushrooms have cooked for 30 minutes, remove them from the pan with a slotted spoon. Place them in a deep casserole dish. Cover with a lid and set the mushrooms in a warm oven.
At this point, you should have two to three cups of mushroom liquid in the pan or pot in which you cooked the mushrooms. Bring this liquid to a boil allowing it to cook until it is reduced to 1 cup. It could take up to 30 minutes of cooking to reduce this liquid.
While the mushroom liquid is cooking, dice the bacon into small pieces and fry it until very crispy. Remove the bacon from the pan with a slotted spoon and add it to the mushrooms in the casserole dish. Stir to distribute the bacon evenly.
After the mushroom liquid is reduced to 1 cup, remove it from the heat. Pour this liquid over the mushrooms and bacon. Stir and then serve while hot.
This dish can be prepared in advance. Just skip the step of keeping the casserole dish warm. Otherwise, follow this recipe and refrigerate the mushrooms in the casserole dish overnight. Allow the casserole dish to come to room temperature and then bake at 325° for 30 minutes until bubbly. Enjoy!