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Garlic-Rosemary Mushrooms


Garlic-Rosemary Mushrooms

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 Teaspoon 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.