Garlic-Rosemary Mushrooms
(from otenma’s recipe box)
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.
Source: Eating Well
Prep time: 20 minutes
Cook time: 20 minutes
Serves 4 people
Categories: side dish
Ingredients
- 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
- 2 medium cloves 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
Directions
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Cook bacon in a large skillet over medium heat until just beginning to brown, about 4 minutes.
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Add mushrooms, garlic, rosemary, salt and pepper and cook, stirring occasionally, until almost dry, 8 to 10 minutes.
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Pour in wine and cook until most of the liquid has evaporated, 30 seconds to 1 minute.