Quick Creamy Mushroom and Bacon Potatoes

With an abundance of new exciting and tasty grains, we rarely have potatoes now. To make a pleasant change I made very quick dish, ready in 15-20min. All you need is potatoes, onions, mushrooms, bacon and sour cream.


Sour cream gives mushroom sauces more intense and deep flavour which goes well with salty bacon and sweet caramelised onion. I also like to add fennel seeds and black pepper to this sauce.

Ingredients: per 2 servings

  • 4 medium potatoes
  • 2 rindless shortcut bacon rashers
  • 6 mushrooms
  • 1 onion
  • 1 table spoon unsalted butter
  • 1 table spoon olive oil
  • pinch of fennel seeds
  • 2 table spoons of light sour cream (I like to use Coles Light Sour Cream)
  • salt and black pepper to season
  • parsley and extra sour cream to garnish, optional


  • peel and cut potatoes in bite size pieces
  • steam or cook potatoes in boiling water
  • heat butter with olive oil on non-stick pan, add fennel seeds
  • add sliced onion and bacon, cut in long strips, and lightly fry them for 5 min, stir occasionally
  • add sliced mushrooms, season with salt and black pepper, cook on low heat covered with lid for 5-7min
  • add sour cream, stir and cook for another 5 min
  • by this time potatoes will be ready, drain potatoes
  • add potatoes to mushroom and bacon sauce, stir everything together, let it rest for couple of minutes and serve with sour cream and parsley


2 thoughts on “Quick Creamy Mushroom and Bacon Potatoes

  1. Your recipe reminded me of one of my mother’s meals she made. I think from my nonna : cabbage, potatoes and bacon and of course olive oil, salt and pepper. Loved the simplicity of the meal.
    Sometimes we forget about the simplicity of taste and texture and a few ingredients. But tasty. We need to look back to the recipes of our grandparents where meat was an extra luxury and vegetables were enjoyed for their flavour without a complex sauce.

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