Garlic-Rosemary Mushrooms

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.

From EatingWell: January/February 2007, EatingWell for a Healthy Heart Cookbook (2008)
Yield: 4 servings, about 3/4 cup each
Active Time: 20
Total Time: 20


  1. 1 ounce bacon, (about 11/2 slices), chopped
  2. 1 1/2 pounds mixed mushrooms, such as cremini, shiitake (stemmed) and portobello, cut into 1/4-inch slices
  3. 2 medium cloves garlic, finely chopped
  4. 1 1/2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried
  5. 1/4 teaspoon salt
  6. Freshly ground pepper to taste
  7. 1/4 cup dry white wine


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

Nutrition Bonus: Potassium (23% daily value).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1 fat