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.
|Prep Time:||20 minutes|
|Ready in:||20 minutes|
|Yield:||4 servings, about 3/4 cup each|
|Ease of Prep:||Easy|
|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 garlic, finely 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 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.
Health Advantages: low calorie, low carb, low sat fat, low cholesterol, low sodium, high potassium, heart healthy, diabetes appropriate, healthy weight.
|Servings Per Recipe: 4|
|Amount Per serving|
|Calories:||87 cal||Carbohydrate Servings:||1/2|
|Carbohydrates:||8 g||Dietary Fiber:||1 g||Cholesterol:||8 mg|
|Fat:||3 g||Sodium:||316 mg||Saturated Fat:||1 g|
|Protein:||7 g||Potassium:||795 mg||Monounsaturated Fat:||1 g|
|Nutrition Bonus:||Potassium (23% daily value)|
|Exchanges:||1 vegetable, 1 fat|