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.



  • 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*


  1. Heat a large cast iron skillet over medium heat
  2. While it comes to temperature prepare your ingredients
  3. Cut the bacon into ½ inch pieces
  4. Slice the mushrooms in half
  5. Remove the thyme leaves from the stems
  6. 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
  7. Add in the salt, thyme and garlic. Keep cooking, stirring often for another 5 minutes
  8. Remove from the heat when the mushrooms are golden, juicy and gleaming in fat
  9. 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.


Keywords: mushroom bacon skillet