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Garlic-Rosemary Mushrooms

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

Your rating: None Average: 4.2 (30 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

Makes: 4 servings, about 3/4 cup each

Active Time:

Total Time:

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

  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

Per serving: 95 calories; 3 g fat (1 g sat, 1 g mono); 8 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 7 g protein; 1 g fiber; 316 mg sodium; 795 mg potassium.

Nutrition Bonus: Potassium (23% daily value).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 fat


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