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.

Makes 4 servings, about 3/4 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 95 calories; 3 g fat (1 g sat, 1 g mono); 8 mg cholesterol; 8 g carbohydrate; 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

This was quite easy 2 make and delicious! Everyone loved it. There weren't any leftovers. My dad even asked for the recipe to take home with him!

Adrienne, Newport News, VA

I'm vegan, so I just eliminated the bacon altogether. It was savory and delicious on whole wheat pasta - the bacon seems like a superfluous addition to the recipe.

Cindie May Lou, Boston, MA

Sounds delicious! I haven't made it yet, but the bacon will not be used in my house either. I'm planning to use fresh wild mushrooms once the 'rooming season starts. (For the uninitiated: don't rush out and start picking toadstools from your yard. Wild mushroom picking is a great hobby, but one you would want to learn from an experienced person.) Till then, I'd stick to the store-bought mushrooms.

Carol Khan, Crete, IL

Will try this with turkey bacon to keep some of the flavor but avoiding the pork bacon.

Sue Little, Mishawaka, IN

Haven't tried it yet. Sounds a good idea, except that I have read that health food addicts should avoid processed meats. It would be helpful to have an alternative meat for those who don't eat bacon (Jewish, Muslim and vegetarian family or friends and guests). I would try it with chicken. Of course you then lose the flavour. You can buy vegetarian bacon-flavour bits which we found a great substitute for bacon. The internet is worldwide and I'm in London, in the UK. It would be helpful to have other under location. I've put Maryland because that's where I used to live and in case your system won't let me comment unless I chose a US state and city. I tried to make my comment without adding a rating and it reloaded and made me type again which was a nuisance so I'm copying this before clicking on submit.

Angella, Rockville, MD

I love rosemary & mushrooms & can't wait to try this recipe out. I'm a meatless household & mushrooms tend to add the 'savory' taste element without the need for additives like the bacon. For the gal looking for substitutes for the wine, try balsamic vinegar. It will add some taste of its own and a bit of acidity. I like it better than wine in dishes.

Edie, Cheshire, OR

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

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

Ok, I haven't tried it yet either, but it sounds wonderful. My question is this: I'm a recovered alcoholic so don't use wine in cooking. I know a small amount such as this cooks off, leaving only flavor, no alcohol, but I just don't keep wine or anything else in the house, even for cooking. So, will it taste ok w/out the wine and does anyone have a suggestion for a substitute. There are so many good recipes that call for a small amount of wine and I'd really like to know what I can use as a substitute. Thanks!

Susan, Las Vegas, NV

If you want that bacon flavor eat bacon by it's self why over power other great flavors with such strong meat taste. Of course I'm vegetarian so I just think it and other ways to "flavor" the wonderful mushrooms and rosemary dish are totally unnecessary. Not to mention turning a healthy tasty recipe into a part of a heart clogging recipe for problems down the line.

Hope Grant, San Diego, CA

For Susan in Las Vegas - Use white grape juice.

Carolyn, St. Louis, MO

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

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