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Sautéed Mushrooms With Caramelized Shallots

Sautéed Mushrooms With Caramelized Shallots
This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients
Prep: 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
Instructions
  1. 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.
  2. With a slotted spoon, transfer the bacon and shallots to a plate lined with a paper towel to drain.
  3. 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.
  4. Return the bacon and shallots to the pan and cook for about 1 minute. Stir in sage, butter, salt and pepper. Serve warm.

 

Nutritional Information

Makes: 8 servings, about 1/2 cup each
  • Calories91
  • Fat5 g
    • Saturated fat2 g
  • Cholesterol9 mg
  • Carbohydrates8 g
    • Dietary fiber1 g
  • Protein5 g
  • Sodium153 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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