Garlic-Rosemary Mushrooms
These simple sauteed mushrooms work as a quick, weeknight side dish. To turn them into a main course, toss with cooked pasta and a generous handful of Parmesan cheese or fold into an omelet with Gruyere, fontina or Swiss cheese.
Prep Time:
20 mins
Total Time:
20 mins
Servings:
4 servings, about 3/4 cup each
Ingredients
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1 ounce bacon, (about 11/2 slices), chopped
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1 1/2 pounds mixed mushrooms, such as cremini, shiitake (stemmed) and portobello, cut into 1/4-inch slices
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2 medium cloves garlic, finely chopped
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1 1/2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried
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1/4 teaspoon salt
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Freshly ground pepper to taste
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1/4 cup dry white wine
Directions
1.
Cook bacon in a large skillet over medium heat until just beginning to brown, about 4 minutes. Add mushrooms, garlic, rosemary, salt and pepper and cook, stirring occasionally, until almost dry, 8 to 10 minutes. Pour in wine and cook until most of the liquid has evaporated, 30 seconds to 1 minute.
Nutrition information
Calories 95, Total Fat 3 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 8 mg, Sodium 316 mg, Carbohydrate 8 g, Fiber 1 g, Protein 7 g, Potassium 795 mg. Exchanges: Vegetable 1, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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Dancing Mushrooms
Serve these sauteed mushrooms as an appetizer, over pasta, or with grilled steak or chicken.
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