Creamy Mushroom & Bacon Skillet

This skillet cooks bacon, mushrooms and onion in one pan and finishes them in a heavy cream sauce flavored with garlic and thyme. The bacon fat that stays in the pan is what the mushrooms and onion cook in, so the sauce picks up the bacon flavor without any extra step. Prep takes 10 minutes, cooking takes 20, and the recipe makes 4 servings.

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It works on its own or spooned over pasta or rice.

What Goes in the Skillet

The full amounts are in the recipe card at the bottom. Here is what each ingredient does.

• Bacon (4 slices): cooked until crisp, then crumbled and stirred back in at the end for salt and crunch.
• Mushrooms (8 ounces, sliced): they soak up the cream sauce and add an earthy flavor.
• Onion (1, diced) and garlic (3 cloves, minced): they cook in the bacon fat and give the sauce its base.
• Heavy cream (1 cup): the body of the sauce. It thickens as it cooks.
• Thyme (1/2 teaspoon): a small amount of herb that suits both the mushrooms and the cream.
• Parsley (1/4 cup, chopped): stirred in at the end for color and a fresh taste.

Getting the Skillet Right

Cook the bacon slowly. Medium heat lets the fat render out and the slices turn crisp. Don’t rush this step.

Give the vegetables room. If the mushrooms, onion and garlic are crowded in the pan, they steam instead of browning. Cook them until the mushrooms are golden brown and the onion is translucent.

Let the cream thicken. Stir in the cream and thyme and simmer until the sauce thickens slightly. If it gets too thick, a splash of chicken broth or water loosens it without thinning the flavor. Season with salt and pepper, then stir in the bacon and parsley just before serving.

Changes You Can Make

• More vegetables: spinach, bell peppers or zucchini can go in with the onion and garlic.
• Different meat: diced chicken or turkey can replace the bacon. Season it well and let it brown before adding the mushrooms.
• Vegetarian: leave out the bacon, cook the mushrooms and onion in olive oil or butter, and use a plant-based cream for the sauce.

Love browned mushrooms in a skillet? Our parmesan garlic zucchini and mushroom skillet pairs them with golden zucchini and melted cheese.

Serving Ideas

Pasta or rice is the simplest base, since the sauce clings to noodles and grains. Fettuccine and penne both work. A green salad with mixed greens, cherry tomatoes and a light vinaigrette cuts through the richness, and a crusty baguette or warm garlic bread is good for finishing the sauce on the plate.

Time and Nutrition

Prep is 10 minutes for slicing the mushrooms, dicing the onion and mincing the garlic. Cooking is 20 minutes, which makes 30 minutes in all. Doing the chopping the night before saves a little more time.

A 1-cup serving has about 450 calories, 35 grams of fat (15 grams saturated), 5 grams of carbohydrates, 1 gram of fiber, 2 grams of sugar, 25 grams of protein and 800 milligrams of sodium.

FAQ

How should leftovers be stored?

Let the skillet cool completely, then keep it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave, with a splash of cream or broth to keep the sauce creamy.

Can I make it in advance?

Yes. It tastes best fresh, but you can cook it ahead, refrigerate it and reheat it gently before serving.

Can I lighten it?

Turkey bacon can replace the regular bacon, and a lighter cream or a milk alternative can replace the heavy cream to cut calories and fat, though the sauce will be less rich. More vegetables also help.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us