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Get Started - 100% free to try - join in 30 secondsThis 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.
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
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