Dreamy Tuscan Butter Mushrooms Bacon

When I'm craving something cozy and rich, Tuscan Butter Mushrooms totally hit the spot. The mushrooms get super hearty as they soak up loads of garlicky butter, a creamy sauce, pops of tomato, and those crunchy bacon bits.

The first time I made this, my sister immediately called dibs on eating it for dinner. Even folks who aren't big veggie fans always come back for seconds thanks to that crazy good, buttery sauce.

Delicious Ingredients

• Fresh spinach: Adds lots of green and a hit of nutrition. Baby spinach is mild and turns super tender quickly
• Shaved Parmesan: Gives you a salty, tangy punch. If you buy a block and shave it yourself, it tastes way better than the bagged stuff
• Heavy cream: Brings the whole pan together with a silky, dreamy feel. Go for fresh if you can, and skip the ultra-pasteurized
• Red pepper flakes: A pinch gives it a gentle kick. Start with a little and add more if you like things spicy
• Salt and black pepper: The basics but super important—sea salt and fresh cracked pepper take it up a notch
• Italian seasoning: Gives you those classic, cozy herbal notes. You’ll want a blend with rosemary, basil, oregano, and thyme
• Tomato paste: Bumps up the savory element. Try to grab the kind that’s just tomatoes and no extras
• Cherry tomatoes: Add a juicy bite and some color. Riper is always sweeter!
• White wine: Brightens the sauce, but if you'd rather skip booze or want it kid-friendly, sub in chicken broth. A dry white gives the best kick
• Medium onion: You want this chopped up for a background sweetness. Pick a firm, shiny onion with no soft bits
• Minced garlic: The secret to that rich flavor. Chop it just before you cook so it stays fresh and punchy
• Real butter: Makes the dish creamy and layered. Choose good butter when you can for serious flavor
• Baby Bella mushrooms: Thick and satisfying. Look for ones that are firm and not soggy—they’ll soak up the sauce best
• Thick sliced bacon: Major crunch and smoky, salty flavor. Real thick-cut makes all the difference

Irresistible How-To

Finish with Cheese and Greens:

Drop the heat low, pour in your heavy cream, and toss in the shaved Parmesan. Give it a stir so the sauce thickens up, then fold in that crispy chopped bacon and baby spinach. Once the spinach droops and everything’s creamy, taste for salt and scoop it onto plates. Enjoy it alone, or make it a main with pasta or potatoes.

Simmer the Mushrooms:

Add the cleaned, dry mushrooms to what’s already in your skillet. Coat them well in all that goodness and let them bubble gently for about five minutes so they really soak up the flavor.

Add Tomatoes & Spices:

Spoon in your tomato paste and make sure it melts right into the sauce. Toss in cherry tomatoes (cut in half if you want), salt, pepper, Italian seasoning, and red pepper flakes. Stir gently so everything’s mixed up. Simmer over a medium-low flame for a few minutes—watch the tomatoes just start to break down.

Deglaze With Wine or Broth:

Pour white wine or, if you’re skipping, chicken broth in, and listen for that sizzle as it helps unstick the tasty bits. Scrape the bottom so you don’t miss anything good. Simmer it for a couple minutes so it reduces slightly.

Cook Aromatics:

Drop butter into those warm bacon drippings over a medium-low flame. Use a wooden spoon to scrape up the brown bits (they carry flavor!). Toss in onion chunks and let them turn see-through, stirring for five minutes. Add the garlic and keep it moving just until it smells amazing and goes golden.

Fry the Bacon:

Lay your bacon slices in a big skillet over medium. Cook until they’re crunchy but not burnt. Let the strips rest on paper towels, then chop 'em up. Make sure you hang onto about a spoonful of the bacon grease—it makes the sauce next-level.

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Honestly, tossing in the Parmesan at the end is the best part. Watching everything get stretchier and richer has my family fighting for the last little bits left in the skillet. It never lasts long in my house.

Keeping It Fresh

Let everything cool off completely, then scoop into a container with a tight lid. It’ll keep in the fridge for four days. Warm it up gently on the stove—add a splash of cream or broth so it stays nice and creamy. Skip the microwave, since that can mess with the texture.

Swap Ideas

No baby Bellas? Grab cremini or thick-cut white mushrooms. Ditch the bacon and use a spoonful of olive oil if you're keeping it meat-free. Want to swap up the cheese? Pecorino or Grana Padano do the job. For dairy-free, plant-based cream totally works.

How To Serve

These mushrooms stand out at a feast, but I love them piled over toast for a fancy breakfast. My kids go wild for it with macaroni for a comfy weeknight dinner. It's awesome with roast chicken or a simple salad if you want to lighten things up, too.

Backstory & Tradition

Tuscan food is all about simple, bold, vibrant veggies and loads of herbs—think garlic, tomatoes, and spinach. This dish grabs those big flavors and brings them together with a super buttery sauce. It’s not straight from an old cookbook, but the whole point is about feasting well and enjoying every bite.

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Common Questions

→ Is it okay to swap in different mushrooms?

Totally! If you’ve got cremini or just plain white mushrooms, those work too. Just keep an eye on the pan since cooking time might change a little.

→ Does this meal have gluten?

Nope, everything listed is gluten-free by nature. Still, double-check your broth or swaps just to make sure they're labeled gluten-free.

→ Can I prep this a day in advance?

Definitely. Make it ahead, then gently warm it up on the stove before serving. If the sauce thickens too much, a splash of broth or cream perks it right up.

→ What goes well with this dish?

You can spoon this over noodles, mash, creamy polenta, or just serve it alongside anything grilled—chicken, steak, or even all by itself.

→ How do I go meatless with this?

Skip the bacon and cook your mushrooms in a bit more butter or a glug of olive oil. For a boost of flavor, use veggie broth instead.

→ Which wine should I add to the sauce?

Reach for a dry white wine like Pinot Grigio or Sauvignon Blanc—they’ll brighten up the sauce. Not a wine fan? Chicken broth does the trick.