Sauteed mushrooms with carmelized shallots

By á-9348

Ingredients

• 1 tbsp canola oil
• 1 c. cubed thick-cut bacon (1/4 in thick)
• 1 c thinly sliced shallots
• 8 c trimmed and halved mixed mushrooms, such as chantrelle, oyster, cremini (1 1/4 lbs)
• 2 tbsp water
• 2 tbsp thinly sliced fresh sage
• 1 tbsp unsalted butter, at room temp
• 1/4 tsp sea salt
• 1/4 tsp ground pepper

Preparation

Step 1

1. Heat oil in skillet over medium. Add bacon. Cook, stirring occasionally, until beginning to brown, 3-5 minutes. Add shallots and cook, stirring occasionally, until softened and browned, 3-4 minutes.

2. With slotted spoon, transfer bacon and shallots to plate lined with paper towel to drain.

3. Removed about half the fat from the pan. Return pan to medium heat, add mushrooms, cover and cook, stirring once, until mushrooms release their liquid, 3-4 minutes. Uncover and cook until liquid evaporates, about 1 minute. Add water and scrape up any browned bits.

4. Return bacon and shallots to pan and cook for about 1 minute. Stir in sage, salt, pepper and butter. Serve warm.


91 cal, 5 fat, 8 carb, 5 pro, 1 fib