Tuscan Butter Mushrooms Bacon

Tuscan Butter Mushrooms are my favorite comforting side dish when I want something rich and soul-satisfying. The mushrooms turn meaty and savory as they soak up all those buttery, garlicky juices with a touch of creamy sauce, tomatoes, and crunches of bacon.

When I first made this, my sister declared she would eat it as a main course. The buttery sauce is so addictive that everyone always asks for seconds.

Ingredients

• Thick sliced bacon: Gives a smoky, salty crunch. Make sure you use real thick cut for best results
• Baby Bella mushrooms: Offer a meaty bite. Choose firm, dry mushrooms without dark spots for the best texture
• Real butter: Brings creaminess and depth. Opt for a higher quality butter for richer flavor
• Minced garlic: Creates a savory base. Always go for fresh garlic and mince it right before cooking
• Medium onion: Diced for subtle sweetness. Pick onions that feel heavy and have no soft spots
• White wine: Adds brightness but you can substitute with chicken broth if making for kids or if you prefer to cook without alcohol. Use a crisp white wine for extra flavor
• Cherry tomatoes: Give a juicy pop and color. The fresher and riper the tomato, the sweeter the dish
• Tomato paste: Intensifies the umami. Use double concentrate for deeper taste and look for a paste with only tomatoes in the ingredients
• Italian seasoning: Ties everything together with herbs. Choose blends with rosemary, thyme, basil, and oregano for traditional flavor
• Salt and ground black pepper: Let the dish shine. Use sea salt and freshly ground pepper for best results
• Red pepper flakes: Add a little spark. Adjust to taste based on your spice preference
• Heavy cream: Creates that dreamy silky sauce. Look for the freshest cream and avoid ultra-pasteurized for the purest taste
• Shaved Parmesan: Delivers nutty, salty complexity. Purchase fresh shaved Parmesan instead of pre-grated if possible
• Fresh spinach: Brings the dish to life with a nutritious pop of green. I love using baby spinach for tenderness and mild flavor

Step-by-Step Instructions

Cook the Bacon:

Cook the thick sliced bacon in a large skillet over medium heat. The bacon should become crisp but not burnt. Remove to a paper towel to drain, then chop into bite-sized pieces. Reserve one tablespoon of the bacon drippings in the skillet for extra flavor.

Saute Aromatics:

Add butter to the skillet with the bacon drippings over medium-low heat. Use a wooden spoon to scrape all the delicious brown bits from the skillet bottom. Add the diced onion. Stir and cook for about five minutes until the onion turns translucent. Add the minced garlic. Stir constantly for one to two minutes until you smell a rich aroma and see a touch of golden color.

Deglaze with Wine or Broth:

Pour the white wine or chicken broth into the skillet. The liquid will bubble and help release more flavor from the pan. Scrape the bottom again to lift all the browned vegetable and bacon bits. Let simmer for two to three minutes until slightly reduced.

Add Tomatoes and Seasonings:

Spoon in the tomato paste and stir until it dissolves into the liquid. Toss in the halved cherry tomatoes, salt, ground black pepper, red pepper flakes, and Italian seasoning. Gently combine everything. Let this mixture simmer over medium-low for about four minutes. The tomatoes will just begin to soften and release their juices.

Simmer the Mushrooms:

Add the clean, dry baby Bella mushrooms to the skillet. Make sure the mushrooms are well coated with the sauce. Let this mixture bubble very gently for five minutes, allowing the mushrooms to soak up the flavors.

Finish with Cream Cheese and Greens:

Turn the heat to low. Add the heavy cream and shaved Parmesan cheese. Stir steadily until the sauce turns thickened and silky. Fold in the chopped cooked bacon and fresh spinach. Stir until the spinach wilts and blends into the sauce. Taste and adjust salt if needed. Serve warm as a side dish or over pasta or potatoes for a main dish.

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My favorite part is dropping in the Parmesan and watching the sauce turn extra rich. My family once fought over who got to scrape the skillet clean. This recipe always brings everyone to the table fast.

Storage Tips

Let the mushrooms cool completely before moving them to a sealed storage container. Refrigerate for up to four days. Reheat gently on the stovetop over low with a splash of broth or cream to keep texture creamy. Avoid microwaving as it may break the sauce.

Ingredient Substitutions

If you do not have baby Bella mushrooms, use cremini or even thickly sliced white mushrooms. For a vegetarian dish, omit bacon and use a tablespoon of olive oil to start. Instead of Parmesan, try Pecorino or Grana Padano, and plant-based cream works for a dairy-free version.

Serving Suggestions

Tuscan Butter Mushrooms shine on a holiday table, but I also like spooning them on toast as an indulgent breakfast. My kids love it over macaroni for an easy weeknight dinner. It pairs beautifully with roasted chicken or a light green salad to balance the creaminess.

Cultural Context

Tuscan cuisine is known for its rich but simple ingredients and hearty use of vegetables and herbs. This dish borrows Tuscan-style flavors—garlic, spinach, ripe tomatoes—and brings them together in a luxurious butter sauce. While not a traditional recipe, the spirit is all about celebrating the good life with comforting food and bold flavors.

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Common Questions

→ Can I use other types of mushrooms?

Yes, cremini or white button mushrooms work well if baby Bella mushrooms aren't available. Adjust cooking time as needed.

→ Is this dish gluten-free?

All ingredients listed are naturally gluten-free. Ensure the broth or other substitutions you use are certified gluten-free.

→ Can I make this ahead of time?

Prepare ahead and gently reheat on the stove. Add a splash of broth or cream to refresh the sauce if needed before serving.

→ What can I serve this with?

This dish pairs beautifully with pasta, creamy polenta, mashed potatoes, or as a standalone side for grilled meats and poultry.

→ How can I make a vegetarian version?

Omit the bacon and use extra butter or olive oil for sautéing. Substitute vegetable broth for added flavor.

→ What wine is best for the sauce?

A dry white wine like Sauvignon Blanc or Pinot Grigio complements the sauce. Chicken broth is a good alternative.