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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2011




Ingredient Checklist


Instructions Checklist
  • 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.


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

Nutrition Facts

86 calories; protein 4.3g 9% DV; carbohydrates 7.2g 2% DV; dietary fiber 0.7g 3% DV; sugars 2.1g; fat 5.2g 8% DV; saturated fat 1.7g 9% DV; cholesterol 8.8mg 3% DV; vitamin a iu 295.2IU 6% DV; vitamin c 1.6mg 3% DV; folate 28mcg 7% DV; calcium 27mg 3% DV; iron 0.6mg 4% DV; magnesium 14.3mg 5% DV; potassium 474mg 13% DV; sodium 121.1mg 5% DV; thiamin 0.1mg 11% DV.