Sautéed Mushrooms with Caramelized Shallots
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.Yield: 8 servings, about 1/2 cup each
Active Time: 30
Total Time: 30
- 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.
Tips & Notes
- Make Ahead Tip: Clean, trim and halve the mushrooms and refrigerate for up to 1 day.
Nutrition Per Serving
|fat||5 g (2 g sat, 2 g mono)|
Carbohydrate Serving 1/2
Exchanges 1 vegetable, 1 fat
From EatingWell November/December 2011