Garlic-Rosemary Mushrooms

  • Active Time 20m
  • Total Time 20m
  • Rating ****

4 servings, about 3/4 cup each

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.


  • 1 ounce bacon (about 1 1/2 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, 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 the bacon in a large skillet over medium heat until just beginning to brown, about 4 minutes. Add the mushrooms, garlic, rosemary, salt and pepper and cook, stirring occasionally, until almost dry, 8-10 minutes. Pour in the wine and cook until most of the liquid has evaporated, 30 seconds to 1 minute.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7417

nutrition information per serving

87 calories; 3g total fat; 1g total saturated fat; 8mg cholesterol; 316mg sodium; 8g carbohydrates; 1g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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