Garlic-Rosemary Mushrooms

16 Reviews
From: EatingWell Magazine January/February 2007

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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

  • Active

  • Ready In

  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

  • Serving size: about 3/4 cup
  • Per serving: 75 calories; 2 g fat(0 g sat); 3 g fiber; 10 g carbohydrates; 5 g protein; 32 mcg folate; 3 mg cholesterol; 4 g sugars; 0 g added sugars; 9 IU vitamin A; 1 mg vitamin C; 22 mg calcium; 1 mg iron; 199 mg sodium; 661 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 1 fat

Reviews 16

October 23, 2010
profile image
By: EatingWell User
I made the recipe just as it is, it was very good, it's something even my meat only husband ate and enjoyed.
June 07, 2010
profile image
By: EatingWell User
Just made it; it's delicious. Served it with polenta.
September 22, 2009
profile image
By: EatingWell User
This recipe was fabulous! I omitted the bacon because I didn't have any and thought it would be just fine without. So, I used a dash of olive oil and a bit of black truffle olive oil to sub for the grease from the bacon. We served over angel hair so I didn't let all the liquid evaporate. Super easy and YUMMM! Maureen, Pittsburgh, PA
September 22, 2009
profile image
By: EatingWell User
I've made this several times with Chanterelles (we go mushroom hunting) I put them on top of bone-in chicken breast(organic) that I previously dusted with seasoned flour and cooked in the pan. Then I put the chicken in the toaster oven to stay warm while cook the mushrooms in the same pan (then you get all the brown bits from the chicken). I also use turkey bacon, the recipe is delicious. I usually serve with fresh pan sauteed green beans.If you think the mushrooms get too dry add a little chicken broth. I like the addition of the flour from the chicken because it makes it more thick and saucy. Cara, Bellingham, WA
September 22, 2009
profile image
By: EatingWell User
I've used this before, only adding red, yellow peppers, and fresh green and red onions. This makes a great lite dinner served over pasta- not much more calories or fat, maybe a tsp. of Zesty Italian dressing- wonderful dish! Anonymous, Summerville, SC
September 22, 2009
profile image
By: EatingWell User
I like mushroom very much but for these recipe skip the bacon just used olive oil it is just is good very good. I liked at a lot. elizabethbihari Canada, Cornwall, Ca
September 22, 2009
profile image
By: EatingWell User
Forget the bacon, use Smart Balance or spray olive oil. This eliminates the extra saturated fat and still has great flavor. I've tried all 3 versions. Jim , Chicago, Il
September 22, 2009
profile image
By: EatingWell User
For Susan in Las Vegas - Use white grape juice. Carolyn, St. Louis, MO
September 22, 2009
profile image
By: EatingWell User
Loved it, but getting the recipe was very annoying having to see the very distracting advert running at the side of it in my perifeal vision, adverts jumping up and down should be banned as its annoying and distracting you from concentrating on what you are trying to do, but i loved and enjoyed the recipe. Watson, Kaipara, NZ