Garlic-Rosemary Mushrooms

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Servs: 4  Makes: 3/4 cup each  Prep: 20m  Cook: 20m  

These simple sauteed 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 Gruyere, fontina or Swiss cheese.

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 ounce bacon (about 11/2 slices), chopped 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 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 2 medium cloves garlic, finely chopped
•   1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried 1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
•   1/4 teaspoon salt 1/4 teaspoon salt
•   Freshly ground pepper to taste Freshly ground pepper to taste
•   1/4 cup dry white wine 1/4 cup dry white wine

Instructions

1. 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.

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