Mushrooms in Cranberry Reduction
Experience the perfect harmony of earthy and tangy flavors with this elegant recipe for Mushrooms in Cranberry Reduction. Tender sautéed cremini mushrooms are coated in a luscious cranberry balsamic sauce, sweetened with honey and infused with fragrant rosemary for a gourmet touch. The vibrant, ruby-hued reduction is simmered to perfection, creating a balance between the natural tartness of fresh cranberries and the savory charm of garlic and shallots. This dish is ideal as a festive holiday side or a creative topping for grilled meats, crusty artisan bread, or even creamy polenta. Ready in under 35 minutes, this recipe is an effortless yet impressive addition to your table.
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Recipe Information
Ingredients
- 250 grams Cremini mushrooms
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 small Shallots, finely minced
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh rosemary, finely chopped
- 100 grams Fresh cranberries
- 1 tablespoon Honey
- 2 tablespoons Balsamic vinegar
- 120 milliliters Vegetable stock
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 1 tablespoon Fresh parsley, chopped (optional for garnish)
Instructions
Clean the cremini mushrooms with a damp cloth and trim the stems. Slice them in half if they are large or keep them whole for smaller mushrooms.
Heat a large skillet over medium heat and add the olive oil and 1 tablespoon of butter. Once melted, add the mushrooms and sauté for 6–8 minutes until they are browned and tender. Remove the mushrooms from the skillet and set them aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced shallots and garlic, cooking for 2–3 minutes until fragrant and softened.
Stir in the fresh rosemary and cook for an additional 30 seconds.
Add the fresh cranberries, honey, balsamic vinegar, and vegetable stock. Stir well and bring the mixture to a gentle simmer.
Let the cranberry reduction simmer for 8–10 minutes, stirring occasionally, until the cranberries have softened and the sauce has thickened slightly.
Season the reduction with salt and black pepper to taste. Use a spoon to lightly mash some of the cranberries for a smoother consistency while leaving others whole for texture.
Return the sautéed mushrooms to the skillet and toss them in the cranberry reduction, ensuring they are evenly coated. Cook for 2–3 minutes to reheat the mushrooms and meld the flavors.
Remove the skillet from heat and transfer the mushrooms to a serving dish. Garnish with freshly chopped parsley, if desired.
Serve warm as a side dish or a flavorful topping for grilled meats or crusty bread.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1495 mg | 65% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 34.9 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 125 mg | 10% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1641 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
