Garlic-Rosemary Mushrooms

4.2 (30)
Garlic-Rosemary Mushrooms

These simple sautéed 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 Gruyère, fontina or Swiss cheese.

Yield: 4 servings, about 3/4 cup each
Active Time: 20
Total Time: 20

Ingredients

  • 1 ounce bacon, (about 11/2 slices), chopped
  • 1 1/2 pounds mixed mushrooms, such as cremini, shiitake (stemmed) and portobello, cut into 1/4-inch slices
  • 2 medium cloves garlic, finely chopped
  • 1 1/2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried
  • 1/4 teaspoon salt
  • Freshly ground pepper to taste
  • 1/4 cup dry white wine

Preparation

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

Nutrition Per Serving

calories 95
fat 3 g (1 g sat, 1 g mono)
cholesterol 8 mg
carbohydrates 8 g
protein 7 g
fiber 1 g
sodium 316 mg
potassium 795 mg

Nutrition Bonus Potassium (23% daily value).

Carbohydrate Serving 1/2

Exchanges 1 vegetable, 1 fat

From EatingWell January/February 2007, EatingWell for a Healthy Heart Cookbook (2008)