Sauteed Rosemary Mushrooms with creamy polenta - A healthy, quick and easy vegetarian meal
In a large cast iron skillet over medium-high heat add olive oil and mushrooms. Do not move or touch mushrooms for 4 minutes.
Add whole rosemary sprigs, salt, and pepper, move mushrooms around the pan, saute for an additional 4 minutes or until mushrooms are browned and softened.
Serve on top of polenta with chopped fresh rosemary as garnish
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