Sautéed Mushrooms with Caramelized Shallots

Name: Sautéed Mushrooms with Caramelized Shallots
Ingredients: 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

Sautéed Mushrooms with Caramelized Shallots was pinched from <a href="http://www.eatingwell.com/recipes/mushrooms_shallots.html" target="_blank">www.eatingwell.com.</a>

"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

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1 tablespoon grapeseed oil or canola oil

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1 cup cubed (1/4-inch) thick-cut bacon

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1 cup thinly sliced shallots

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8 cups trimmed and halved mixed mushrooms, such as chanterelle, oyster, black trumpet and/or cremini (1 1/4-1 1/2 pounds)

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2 tablespoons water

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2 tablespoons thinly sliced fresh sage

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1 tablespoon unsalted butter, at room temperature

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1/4 teaspoon sea salt

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1/4 teaspoon freshly ground pepper

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