Garlic-Rosemary Mushrooms Recipe
Daily Value: 4%
Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||2µg||1%|
|Fatty acids, total monounsaturated||2g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
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 omelette with Gruyère, fontina, or Swiss cheese.
- 1 1/2 slices bacon, chopped
- 1/2 pound assorted wild mushrooms, cut into 1/4-inch slices
- 2 cloves garlic, chopped finely
- 1 1/2 teaspoons fresh rosemary, chopped, or 1/2 teaspoon dried
- 1/4 teaspoon salt
- Black 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, to taste, and cook, stirring occasionally, until almost dry, 8-10 minutes. Pour in the wine and cook until most of the liquid has evaporated, 30-60 seconds.
Total time: 25 minutes
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