I made the recipe just as it is, it was very good, it's something even my meat only husband ate and enjoyed.
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.
16 Reviews for Garlic-Rosemary Mushrooms
Just made it; it's delicious. Served it with polenta.
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
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
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