This recipe for sautéed mushrooms with caramelized shallots is one of those dishes that will haunt you. You might want to add a splash of excellent vinegar or some freshly grated lemon zest, but neither is necessary. Though a side of mushrooms may not be traditional, you’ll be amazed at how well they go with everything on the Thanksgiving menu.
8 servings, about 1/2 cup each
Active Time: 30 minutes |
Total Time: 30 minutes
1 tablespoon grapeseed oil or canola oil
1 cup cubed (1/4-inch) thick-cut bacon
1 cup thinly sliced shallots
8 cups trimmed and halved mixed mushrooms, such as chanterelle, oyster, black trumpet and/or cremini (1 1/4-1 1/2 pounds)
2 tablespoons water
2 tablespoons thinly sliced fresh sage
1 tablespoon unsalted butter, at room temperature
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
Heat oil in a heavy skillet over medium heat. Add bacon. Cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add shallots and cook, stirring occasionally, until softened and browned, 3 to 4 minutes.
With a slotted spoon, transfer the bacon and shallots to a plate lined with a paper towel to drain.
Remove about half the fat from the pan. Return the pan to medium heat, add mushrooms, cover and cook, stirring once, until the mushrooms release their liquid, 3 to 4 minutes. Uncover and cook until the liquid evaporates, about 1 minute. Add water and scrape up any browned bits.
Return the bacon and shallots to the pan and cook for about 1 minute. Stir in sage, butter, salt and pepper. Serve warm.
Per serving :
5 g Fat;
2 g Sat;
2 g Mono;
9 mg Cholesterol;
8 g Carbohydrates;
5 g Protein;
1 g Fiber;
153 mg Sodium;
466 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 1 fat
Tips & Notes
Make Ahead Tip: Clean, trim and halve the mushrooms and refrigerate for up to 1 day.