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 |
| Recipe Ingredients | |
| 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 | |
Recipe Directions
- 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.
| Nutrition Information | ||||||||
| 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 | |||||||
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