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. Source: EatingWell Magazine, November/December 2011

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

Tips

Make Ahead Tip: Clean, trim and halve the mushrooms and refrigerate for up to 1 day.

Nutrition Facts

86 calories; 5.2 g total fat; 1.7 g saturated fat; 9 mg cholesterol; 121 mg sodium. 474 mg potassium; 7.2 g carbohydrates; 0.7 g fiber; 2 g sugar; 4.3 g protein; 295 IU vitamin a iu; 2 mg vitamin c; 28 mcg folate; 27 mg calcium; 1 mg iron; 14 mg magnesium;