Tere G.


It's true, bacon makes everything better! These sauteed mushrooms with bacon, onion and garlic are so yummy that we could make a meal out them alone. They're a great accompaniment to steaks and pork roasts. Or try them on top of your burger with a slice of cheese. Yum!


☆☆☆☆☆ 0 votes

about 6
1 Hr 10 Min
8 Min


  • 6 oz
    hickory smoked bacon, cooked & crumbled (1/2 of 12 oz. pkg.)
  • 1 Tbsp
    reserved bacon grease
  • 1 1/2 Tbsp
    olive oil
  • 1 lb
    baby portabella mushrooms, sliced
  • 2/3 c
    diced sweet onion
  • 2 tsp
    minced garlic
  • 1/2 tsp
    ground black pepper
  • 1/2 tsp
  • 1/8 tsp
    garlic salt
  • 1/2-2/3 c
    chopped fresh flat leaf italian parsley



  1. Gather and prep ingredients.
  2. Fry bacon in large skillet over medium heat until browned and crispy. Remove to paper towels to cool.
  3. Pour off grease into a heatproof container (I use a coffee cup.)
  4. Add one tablespoon bacon grease back to the skillet. Add one and a half tablespoons olive oil to the skillet. Place skillet over medium/medium-high heat.
  5. When oil is hot, add mushrooms and onions; saute for approximately 4-5 minutes (until veggies have softened.)
  6. Add crumbled bacon, garlic, pepper, salt and garlic salt. Saute an additional minute or two until garlic softens.
  7. Stir in parsley; saute for another 20 seconds (just enough to wilt the parsley.)
  8. Remove from heat and keep warm until served.

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