I turned Cowboy Mushrooms into one of my go to Meals To Make With Mushrooms by pairing humble caps with a sneaky spice blend and pantry staples you might not expect.

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I never meant to invent a trend, but these Cowboy Mushrooms snuck into my weeknight rotation. I love how cremini mushrooms soak up big bold flavors and the bites with thick cut bacon are stupidly satisfying.

People ask me What Goes With Fried Mushrooms and honestly these feel like the answer even if theyre not fussy. If you chase the Best Fried Mushrooms you know texture and char do most of the talking, and this one hits both.

I cant promise fancy, just a dish that surprises you, makes you smile and begs for seconds.

Ingredients

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Cremini mushrooms: meaty umami, low calorie, decent fiber and potassium, soak flavors.
Bacon: salty fatty goodness, adds protein and crunch, not exactly a health food.
Yellow onion: sweet when browned, gives natural sugars and texture, adds depth.
Garlic: punchy aromatic, tiny calories, amps up savory flavor and aroma big time.
Butter and olive oil: give richness and browning, add fats that carry flavor.
Worcestershire sauce: tangy savory umami hit, tiny amounts boost meatiness and depth.
Brown sugar: mild sweetness and caramel notes, balances salty smoky flavors.
Smoked paprika chili and cumin: smoky warm spices, add color, a bit of heat.

Ingredient Quantities

1 lb (450 g) cremini or baby bella mushrooms, trimmed and halved

6 slices thick cut bacon, chopped

1 small yellow onion, finely chopped (about 1 cup)

3 cloves garlic, minced

2 tbsp unsalted butter

1 tbsp olive oil

2 tbsp Worcestershire sauce

1 tbsp brown sugar, packed

1 tsp smoked paprika

1/2 tsp chili powder

1/4 tsp ground cumin

1/2 cup beef or chicken broth

2 tbsp chopped fresh parsley or cilantro

Salt and black pepper to taste

How to Make this

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1. Trim and halve the mushrooms, pat them really dry with paper towels so they brown instead of steam; chop the bacon, finely chop the onion and mince the garlic, measure the spices and broth.

2. Heat a large heavy skillet over medium-high heat, add the chopped bacon and cook until crisp and golden, remove bacon with a slotted spoon to a plate but leave most of the fat in the pan.

3. Add 1 tablespoon olive oil and 1 tablespoon butter to the bacon fat, let the butter melt and the pan get hot, then add the chopped onion and cook until soft and starting to brown, about 4 to 5 minutes.

4. Push onions to one side, add the mushrooms in a single layer if possible, don’t overcrowd or they’ll steam; let them sit undisturbed a couple minutes so they get a good sear, then stir and continue to brown, doing in batches if needed.

5. When mushrooms are nicely browned and most liquid has evaporated, stir in the minced garlic, smoked paprika, chili powder, ground cumin, and a good pinch of salt and black pepper; cook 30 to 45 seconds until fragrant.

6. Pour in the Worcestershire sauce, the brown sugar and the 1/2 cup beef or chicken broth to deglaze the pan, scrape up the browned bits, and simmer until the liquid reduces to a glossy sauce, about 2 to 4 minutes.

7. Return the crispy bacon to the pan and add the remaining 1 tablespoon butter, stir to combine and coat everything; taste and adjust salt and pepper, add more chili powder if you want extra heat.

8. Turn off the heat and stir in the chopped fresh parsley or cilantro for brightness, let sit a minute so flavors meld.

9. Serve warm as a hearty side or topping for steak, toast, or baked potatoes; if you want a little extra char, give it a quick blast under a hot broiler for 1 minute but watch it so it doesn’t burn.

Equipment Needed

1. Large heavy skillet (10 to 12 inch, cast iron or stainless steel)
2. Chef’s knife (8 inch)
3. Cutting board
4. Slotted spoon
5. Tongs or turner spatula
6. Measuring spoons and 1/2 cup measuring cup
7. Small bowl (for spices and deglazing liquid)
8. Plate and paper towels (for draining bacon and patting mushrooms dry)

FAQ

Q: Can I make these Cowboy Mushrooms vegetarian or skip the bacon? A: Yes. Skip the bacon and use 2 more tablespoons butter or a splash of olive oil, add a teaspoon soy sauce or vegan Worcestershire for umami, and a pinch of smoked salt or extra smoked paprika to replace that smoky bacon taste.

Q: My mushrooms always get soggy, how do I keep them nice and brown? A: Dry them well, use high heat and don’t overcrowd the pan so they can sear, cook in batches if needed, and hold most of the salt until near the end so they release less water while browning.

Q: Can I use other mushroom types? A: Sure. Cremini, baby bella, shiitake, oyster or sliced portobello all work, just adjust cook time a little for thicker mushrooms and cut them so pieces are about the same size for even cooking.

Q: How long will leftovers last and what is the best way to reheat? A: Store in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet with a splash of broth to refresh the sauce, that keeps them from getting gummy. Freezing is possible but texture will be softer.

Q: Sauce too thin, how do I thicken or glaze it? A: Simmer a bit longer to reduce the broth until it thickens, or stir in a quick slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and cook until glossy. Finishing with a little extra butter helps make a nice glaze.

Q: What do these pair well with and can I make them spicier? A: They’re great with steak, mashed potatoes, rice, tacos, or on crusty toast. To add heat bump the chili powder or add a pinch of cayenne or chopped fresh jalapeño when you add the garlic.

Cowboy Mushrooms Recipe Substitutions and Variations

Mushrooms (cremini/baby bella):
- White button mushrooms, milder flavor and same cooking time
- Portobello, slice thicker for meaty texture
- Shiitake, more umami but remove tough stems
- Oyster mushrooms, delicate and cook faster so watch them
Bacon:
- Pancetta, similar porky richness but less smoky
- Smoked turkey bacon, leaner and lighter on fat
- Prosciutto or diced ham, salty and quick to crisp
- For vegetarian: tempeh bacon or coconut bacon, gives smokey chew
Worcestershire sauce:
- Soy sauce plus a splash of apple cider vinegar and a pinch of sugar, mimics savory tang
- Tamari, for gluten free and similar salty umami
- Fish sauce, use sparingly for deep savory notes
- Balsamic vinegar plus a little soy, sweeter and tangy substitute
Beef or chicken broth:
- Vegetable broth, keeps it vegetarian and still flavorful
- Mushroom stock, boosts umami and deepens mushroom flavor
- Water plus a bouillon cube or paste, quick and adjustable salt
- Dry red wine diluted with water, adds richness and acidity

Pro Tips

– Pat the mushrooms super dry and dont salt them until after theyve browned, or theyll turn mushy from released water. A hot pan and single layer will do more for browning than extra butter or oil.

– Render the bacon low and slow so you get crisp little bits and tasty fat, and dont throw that fat away. Use it to cook the onions and mushrooms for extra depth, but keep an eye on heat so the bacon doesnt burn.

– Dont overcrowd the pan, do them in batches if you have to, let each batch sit undisturbed a couple minutes before stirring so you get a real sear. Flipping too often just makes them steam.

– Finish off with a cold knob of butter and add fresh herbs off the heat, it makes the sauce glossy and richer. A quick splash of lemon juice or a few drops of vinegar right at the end will brighten the whole dish.

– If youre making this ahead, store mushrooms and bacon separately, reheat mushrooms in a very hot pan to bring back the crust and crisp the bacon briefly in the oven or under the broiler, but watch it closely so it doesnt burn.

Cowboy Mushrooms Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I turned Cowboy Mushrooms into one of my go to Meals To Make With Mushrooms by pairing humble caps with a sneaky spice blend and pantry staples you might not expect.

Servings

servings

Calories

305

kcal

Equipment: 1. Large heavy skillet (10 to 12 inch, cast iron or stainless steel)
2. Chef’s knife (8 inch)
3. Cutting board
4. Slotted spoon
5. Tongs or turner spatula
6. Measuring spoons and 1/2 cup measuring cup
7. Small bowl (for spices and deglazing liquid)
8. Plate and paper towels (for draining bacon and patting mushrooms dry)

Ingredients

1 lb (450 g) cremini or baby bella mushrooms, trimmed and halved
6 slices thick cut bacon, chopped
1 small yellow onion, finely chopped (about 1 cup)
3 cloves garlic, minced
2 tbsp unsalted butter
1 tbsp olive oil
2 tbsp Worcestershire sauce
1 tbsp brown sugar, packed
1 tsp smoked paprika
1/2 tsp chili powder
1/4 tsp ground cumin
1/2 cup beef or chicken broth
2 tbsp chopped fresh parsley or cilantro
Salt and black pepper to taste

Directions

Trim and halve the mushrooms, pat them really dry with paper towels so they brown instead of steam; chop the bacon, finely chop the onion and mince the garlic, measure the spices and broth.
Heat a large heavy skillet over medium-high heat, add the chopped bacon and cook until crisp and golden, remove bacon with a slotted spoon to a plate but leave most of the fat in the pan.
Add 1 tablespoon olive oil and 1 tablespoon butter to the bacon fat, let the butter melt and the pan get hot, then add the chopped onion and cook until soft and starting to brown, about 4 to 5 minutes.
Push onions to one side, add the mushrooms in a single layer if possible, don't overcrowd or they'll steam; let them sit undisturbed a couple minutes so they get a good sear, then stir and continue to brown, doing in batches if needed.
When mushrooms are nicely browned and most liquid has evaporated, stir in the minced garlic, smoked paprika, chili powder, ground cumin, and a good pinch of salt and black pepper; cook 30 to 45 seconds until fragrant.
Pour in the Worcestershire sauce, the brown sugar and the 1/2 cup beef or chicken broth to deglaze the pan, scrape up the browned bits, and simmer until the liquid reduces to a glossy sauce, about 2 to 4 minutes.
Return the crispy bacon to the pan and add the remaining 1 tablespoon butter, stir to combine and coat everything; taste and adjust salt and pepper, add more chili powder if you want extra heat.
Turn off the heat and stir in the chopped fresh parsley or cilantro for brightness, let sit a minute so flavors meld.
Serve warm as a hearty side or topping for steak, toast, or baked potatoes; if you want a little extra char, give it a quick blast under a hot broiler for 1 minute but watch it so it doesn't burn.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.