Monday, June 23, 2008

Garlic-Rosemary Mushrooms

One night last week I made these as a side dish. I'll be making them again - and often. I used half a pound of button mushrooms since it was just the two of us, and adjusted the rest of the ingredients accordingly. The rosemary came from my garden. I just love being able to run outside and snip fresh herbs for my recipes!
(This recipe is from EatingWell)

GarlicRosemary Mushrooms
Makes 4 servings, about 3/4 cup each
1 ounce bacon (about 1½ slices), chopped
1 ½ pounds mixed mushrooms, such as cremini, shiitake (stemmed) and portobello, cut into ¼-inch slices
2 medium cloves garlic, finely chopped
1 ½ teaspoons chopped fresh rosemary or ½ teaspoon dried
¼ teaspoon salt Freshly ground pepper to taste
¼ 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: 87 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).

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