Perfect heaped on grilled steak or pork chops, caramelized mushrooms and onions are amazing! These are cooked with bacon and flavored with ranch dressing mix for the perfect seasoning and cooked until golden brown.
Next time try this Stuffed Mushroom Recipe - this one is perfect as an appetizer or main dish.
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Why you'll love this recipe
This is one of the best side dishes! You'll love the earthy rich flavor! It's easy to make and this delicious and such a versatile recipe.
You can serve this with steak, chicken or pork. It's a great make-ahead side dish for your holiday table as well!
Ingredients
You'll only need a handful of simple ingredients. For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- mushrooms - you can use any variety of mushrooms! Cremini mushrooms, white button mushrooms, baby bellas or large portobello mushrooms. You can use pre sliced mushrooms as well.
- you can use yellow onions, red onion or a white onion, I prefer yellow as it's a little sweeter.
- thick cut bacon - if you use thin cut bacon, use an extra slice or two.
- salted butter.
- ranch salad dressing mix - the powdered stuff in a packet.
Instructions
This is an overview of the instructions for this simple recipe. For the complete directions just scroll down to the bottom!
- Dice bacon into thin slices and cook bacon in a large skillet. Start cooking in a cold skillet on the stovetop. Place on medium heat. Saute until crisp, about 10-15 minutes. Remove from skillet with slotted spoon. Remove excess oil from pan and save for another use. Keep all the brown bits in the pan!
- While the bacon is cooking, clean the mushrooms. Slice larger mushrooms in half or quarter. Remove any dark gills.
- Now melt butter, add mushrooms and sliced onions. Increase to medium-high heat. Spread the vegetables out evenly in a single layer in the pan. Sauté onions and mushrooms for 5 minutes, do not move the vegetables.
- After 5 five minutes, stir the vegetables and saute for another 5 minutes.
- Sprinkle with ranch seasoning mix and stir well. Add the bacon back to the pan and stir to combine.
- Remove from heat, sprinkle with fresh parsley because it makes them look so darn pretty! Serve immediately.
Equipment
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- A Cast Iron Skillet is my go-to frypan!
Things to know
- Store mushrooms in the refrigerator in paper bag.
- Clean mushrooms with damp paper towels, just rub and brush off the mushrooms. Dry mushrooms prior to sautéing
- Do not clean mushrooms until you're ready to use them.
- They need to be used within 3-5 days of bringing them home.
- Be sure to cook mushrooms on medium to medium-high heat so they sauté rather than steam.
- Season mushrooms at the end of cooking.
FAQ's
To properly clean mushrooms, use a damp paper towel and wipe the mushrooms down to remove any dirt. Use a sharp knife to cut the end off the st
Sauté mushrooms over medium-high heat. This will keep them from getting soggy. Mushrooms are watery. If you sauté them on low, they will release water and basically steam.
No, hold off on seasoning until the end. Salt will make them release water and they will end up steaming instead of browning.
Be sure to reheat them to at least 160 degrees. If they aren't reheated properly they can give you an upset stomach.
Variations
- Next time sauté the portobello mushroom caps with fresh thyme, garlic cloves, black pepper and a teaspoon of salt. It really compliments the earthy mushroom flavor.
- Mix up the seasoning by using an Italian salad dressing mix - that would be super yummy as well!
- Adding a splash of white wine, red wine or balsamic vinegar adds amazing depth to the dish.
- I enjoy adding a pinch of red pepper flakes for heat.
- If you want to lighten up the mushrooms adding extra virgin olive oil in place of the butter is a good substitute, but personally, I prefer the taste of butter. Additionally the mushrooms brown better when using butter.
Storage
Refrigerate - allow to cool completely, store leftovers in an air-tight container up to three days.
Reheat - on the stovetop using a little butter.
Serving suggestions
This recipe is definitely for my steak lovers because sautéed onions and mushrooms are AMAZING over grilled steak or pork chops. Grilled teriyaki steak is fabulous toped with this amazing side dish!! It's one of my favorite ways to enjoy sautéed portobello mushrooms!
Top a grilled veggie burger, that would be amazing as well!
These pan fried mushrooms are wonderful stirred into puttanesca sauce or lemon garlic pasta!
Related recipes
Are you looking for more yummy recipes? Here are some of of my favorites!
- Pan Fried Vegetables - easy to make in a light pan sauce.
- Cream of Mushroom Soup - creamy, rich and decadent easy too make soup.
- Mashed Potatoes with Cauliflower served with homemade gravy? A must have!
- Cracker Barrel Fried Apples Recipe - the perfect side dish with just about any meal.
I have an epic collection of Holiday Side Dish Recipes here. And when I say holiday, it means T-Day, Christmas, New Years, Easter, you name it. Easy recipes that aren't complicated and always delicious!
Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️
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Sautéed Portobello Mushroom Recipe with Bacon
Ingredients
- 8 ounces baby bella mushrooms whole mushrooms or sliced
- 2 slices bacon thick cut bacon, cut into thin strips
- ½ yellow onion sliced into wedges
- 2-3 tablespoons butter
- 1 tablespoon ranch dressing mix
Instructions
- Dice bacon. Place cold skillet on stovetop add bacon and cook over medium heat. Saute until crisp, about 10-15 minutes. Remove from skillet with slotted spoon. Remove excess oil from pan and save for another use. Keep all the brown bits in the pan!
- Now add the butter, mushrooms and onion slices. Increase the heat to medium-high. Spread the vegetables out evenly in the pan. Cook for 5 minutes, do not move the mushrooms.
- After 5 five minutes, stir the vegetables and saute for another 5 minutes.
- Sprinkle with ranch seasoning mix and stir well. Add the bacon back to the pan and stir to combine.
- Remove from heat, sprinkle with parsley if desired. Serve immediately.
Notes
- Store mushrooms in the refrigerator in paper bag.
- Clean mushrooms with a damp paper towel.
- Do not clean mushrooms until you're ready to use them.
- They need to be used within 3-5 days of bringing them home.
- Be sure to cook mushrooms on medium to medium-high heat so they sauté rather than steam.
- Season mushrooms at the end of cooking.
Lois says
Mushrooms do matter how you fix them are just great. I love them.