Grab a skillet, mix things up, and voila! A wonderful dish ready in less than 30 minutes with an added bonus of little to no clean up. This mushroom bacon skillet will let you serve up a keto-friendly meal that is packed with lots of great nutritional benefits.
This recipe calls for a recommended mix of shiitake, cremini, and ali’i mushrooms, but let’s take a closer look at the third most widely distributed mushroom in the world. Very prominent in Asian cuisine, the shiitake mushroom has also become a staple in kitchens worldwide. Rightfully so, mushrooms, in general, are very versatile. But the shiitake is well-known for its smoky flavor and rich texture.
The descriptor that you probably hear the most when it comes to shiitake mushrooms is “meaty.” Even our friends at The Castaway Kitchen shared the trick to cooking mushrooms: a good sear. You have to treat them like you would a good steak!
According to WHFoods, shiitake are the fourth best source of the antioxidant mineral, copper. Copper is of significance since it is one of the few metallic elements accompanied by the essential amino and fatty acids needed for human health. Shiitake mushrooms also contain compounds that have the natural ability to fight inflammation, tumors, and harmful bacteria. Additionally, B vitamins like B2, B5, and B6 are packed into shiitake health offerings along with the following:
- Aids in weight loss
- Boosts immunity
- Boosts Energy
- Reduces risk of diseases
- Helps maintain brain function
- Promotes skin health
- Fights cancer cells
“Shii,” translated in Japanese, refers to the tree on which these “take,” or mushroom, originally grew. In Japan, there are two types of shiitake mushrooms: donko (more round with a thick flesh) and koshin (thinner flesh and an open cap).
Mushroom Bacon Skillet
This mushroom bacon skillet recipe is simple, quick, and keto-friendly. It makes for a perfect weeknight meal and doesn’t require too much clean up, either.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1-2
- Category: Dinner
- Cuisine: American
- 4 slices pastured pork bacon
- 2 cups halved mushrooms (recommend mix: shiitake, cremini and ali’i)
- 1/2 tsp salt
- 2 sprigs thyme
- 1 tablespoon garlic confit*
- Heat a large cast iron skillet over medium heat
- While it comes to temperature prepare your ingredients
- Cut the bacon into ½ inch pieces
- Slice the mushrooms in half
- Remove the thyme leaves from the stems
- Add the bacon to the skillet and cook until crispy then move it to the side and add in the mushrooms. Saute, stirring often until browned and beginning to soften
- Add in the salt, thyme and garlic. Keep cooking, stirring often for another 5 minutes
- Remove from the heat when the mushrooms are golden, juicy and gleaming in fat
- Serve over greens, with soft boiled eggs or pile stir into some warm broth
*Garlic confit is slow roasted garlic cloves submerged in oil. A great way to preserve garlic if you buy it in bulk, it’s also mighty delicious. Use avocado oil for a keto-friendly confit.
- Calories: 213
- Fat: 8.5
- Carbohydrates: 8.4
- Fiber: 0.3
- Protein: 13.6
Keywords: mushroom bacon skillet