Thanks so much for the puppy love yesterday! For every comment I kissed Koda bug’s little nose. She loved the extra attention!
So by now I guess everyone realized the time changed… if you haven’t, I’m sure you boss has loved having you arrive an hour early for work 😉
One lovely side effect of the time change is that the sun sets mid afternoon. OK, not exactly, but it feels like it! Since there is no natural light when I make dinner (yes, I actually take pictures of my recipes when I’m about to eat them… I’m not as hardcore as the bloggers that make dinner mid-afternoon to be able to shoot it in quality lighting), the pictures for this Thanksgiving side dish aren’t the greatest.
I apologize. I’ll work on it. (Translation: Hubbs, please make me a light box!)
However, the side dish itself is pretty tasty (if you like mushrooms, obviously). The sage is the dish really screamed HOLIDAY FLAVOR to me, and even though mushroom may not be traditional, I think it would be a hit at the big meal!
Sautéed Mushrooms with Caramelized Shallots
(From Eating Well)
- 1 Tbsp canola oil
- 1 cup cubed thick cut bacon
- 1 cup thinly sliced shallots
- 8 cups (1 1/4 – 1 1/2 lbs) mixed mushrooms (chanterelle, oyster, cremini, etc)
- 2 Tbsp thinly sliced fresh sage
- 1 Tbsp unsalted butter, room temperature
- 1/4 tsp sea salt
- 1/4 tsp pepper
Who is awake this morning? Because I totally forget to put the shallots in the ingredients picture. Oops.
I also ended up only using 2 of the 5. Anyone know what to do with leftover shallots?
Anyways, start off my cleaning, trimming and halving the shrooms.
Cube the bacon, slice the shallots and slice the sage.
Anyone else wish they lived in a cooking TV show where all the prep work was already done? 😉
Heat oil in a large pan. Add bacon and stir occasionally until it begins to brown (3-5 minutes).
Add shallots, stirring occasionally until soft and brown (3-4 minutes).
Remove the bacon and shallots from the pan. Set aside to drain. Remove half the bacon grease from the pan and discard.
Into the empty pan, add your mushrooms. Cover and cook, stirring once for 3-4 minutes, until they begin to shrink.
Uncover and cook until all the liquid evaporates (1-2 minutes). Scrape up any brown bits off the pan.
Return the bacon and shallots to the pan. Mix together and cook for 1 minute.
Stir in sage, butter, salt and pepper.
Serve warm as a delicious, holiday side dish!
Makes 8 (1/2 cup) servings. Each serving has 91 calories, 5 g fat, 8 g carbs and 5 g protein.
Or add vegetable brown rice, and make it a meal (like I did) 🙂
What’s your favorite food of Thanksgiving?
I love my Nannie’s dressing (or some people call it stuffing). It’s delicious!