Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Mushroom & Roasted Garlic Succotash

Servings: ten.

This wintertime version of succotash features mushrooms instead of corn. You can use all button mushrooms or a mix, including shiitake, cremini, and your favorite wild mushrooms.


  • 1 head garlic
  • 1 Tbs. olive oil
  • 2 slices bacon, chopped
  • 1 1/2 cups chopped onion
  • 1 Tbs. finely chopped garlic
  • 6 cups sliced fresh mushrooms (about 1 lb.)
  • 1 cup homemade or low-salt chicken broth
  • 1/2 cup finely chopped red bell pepper
  • 3 cups (about 13 oz.) frozen lima beans, thawed
  • 2 tsp. chopped fresh rosemary
  • Kosher salt and freshly ground black pepper

Nutritional Information

  • Calories (kcal) : 120
  • Fat Calories (kcal): 40
  • Fat (g): 4.5
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 5
  • Sodium (mg): 180
  • Carbohydrates (g): 16
  • Fiber (g): 3
  • Protein (g): 5


  • Heat the oven to 400°F. Cut off the top third of the head of garlic to expose the cloves. Coat the cut side with the olive oil. Wrap the garlic loosely in foil, put it on a baking sheet, and roast until very soft, about 1 hour. When cool enough to handle, squeeze out the soft garlic; set aside.
  • In a large skillet over medium-high heat, cook the bacon until crisp. Add the onion and chopped garlic and sauté until softened, about 2 minutes. Add the mushrooms and sauté until softened and lightly browned. Add the broth, roasted garlic, red pepper, and lima beans; cook until the beans are tender and the liquid is reduced, about 10 minutes. Add the rosemary and season with salt and pepper to taste.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial