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Garlic-Rosemary Mushrooms

Garlic-Rosemary Mushrooms

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.


4 servings, about 3/4 cup each

Prep Time

20 minutes

Total Time

20 minutes


  • 1ounce bacon (about 1 1/2 slices), chopped
  • 1 1/2pounds mixed mushrooms, such as cremini, shiitake (stemmed) and portobello, cut into 1/4-inch slices
  • 2medium cloves garlic, finely chopped
  • 1 1/2teaspoons chopped fresh rosemary or 1/2 teaspoon dried
  • 1/4teaspoon salt
  • Freshly ground pepper to taste
  • 1/4cup dry white wine


  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.

Nutrition Facts

Per serving (recipe makes 4 servings, about 3/4 cup each)

Calories 89kcal
Carbohydrate Total 8g
Added Sugars 0g
Fiber 1g
Total Fat 3g
Saturated Fat 1g
Mono Saturated Fat 2g
Cholesterol 9mg
Sodium 316mg
Protein 7g
Potassium 811mg
Calcium 35mg
Chromium 5mcg
Folate 24mcg
Omega-6 1g
Zinc 2mg
Vitamin B3 7mg

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