Garlic-Rosemary Mushrooms

From EatingWell: January/February 2007, EatingWell for a Healthy Heart Cookbook — Subscribe Now!

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.

READER'S COMMENT:

"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...

4 servings, about 3/4 cup each

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

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

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