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Garlic-Rosemary Mushrooms

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

Your rating: None Average: 4.2 (29 votes)

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:
"I made the recipe just as it is, it was very good, it's something even my meat only husband ate and enjoyed. "
Garlic-Rosemary Mushrooms Recipe

16 Reviews for Garlic-Rosemary Mushrooms

09/22/2009
Anonymous

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

Comments
09/22/2009
Anonymous

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

Comments
09/22/2009
Anonymous

For Susan in Las Vegas - Use white grape juice.

Carolyn, St. Louis, MO

Comments
09/22/2009
Anonymous

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

Comments
09/22/2009
Anonymous

No recipe is etched in stone, so try your own variations. The addition of Rosemary to the mushrooms was a wonderful new flavor. I'm reading now how rosemary has wonderful anti-oxident properties as well. I substituted turkey bacon to reduce the fat and keep the lovely bacon flavor. I also like to saute veggies in Macadamia nut oil, when I can find it, for a more nutty flavor.

Low-carb Chef, Ashland, OH

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