Garlic-Rosemary Mushrooms

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

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. "

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16 Reviews for Garlic-Rosemary Mushrooms

10/23/2010

Anonymous

I made the recipe just as it is, it was very good, it's something even my meat only husband ate and enjoyed.

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06/07/2010

Anonymous

Just made it; it's delicious. Served it with polenta.

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09/22/2009

Anonymous

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

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09/22/2009

Anonymous

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

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09/22/2009

Anonymous

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

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