Shiitake Cider Saute
Elevate your side dish game with this Shiitake Cider Sauté, a quick and flavorful recipe that brings together earthy shiitake mushrooms and the crisp sweetness of apple cider. In just 25 minutes, you’ll create a dish that balances the umami richness of sautéed mushrooms with the aromatic flair of garlic, shallots, and fresh thyme. A splash of balsamic vinegar adds tangy depth, while the apple cider reduces into a silky glaze, coating every bite. Perfect as a savory topping for roasted vegetables, a complement to grilled meats, or a hearty vegetarian main, this versatile recipe is finished with a sprinkle of fresh parsley for a fragrant, vibrant touch. Whether you’re hosting a dinner party or whipping up a weeknight meal, this sauté is a guaranteed crowd-pleaser. Keywords: shiitake cider sauté recipe, apple cider mushrooms, mushroom side dish, easy vegetarian sauté, quick weeknight recipes.
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Recipe Information
Ingredients
- 300 grams fresh shiitake mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium shallot, finely minced
- 2 cloves garlic, minced
- 1 cup apple cider (unsweetened)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon balsamic vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
Clean the shiitake mushrooms with a damp paper towel to remove any dirt, then trim and discard the tough stems. Slice the mushroom caps into thin strips.
Heat the unsalted butter and olive oil in a large skillet over medium heat until the butter is melted and starts to foam.
Add the finely minced shallot to the skillet and sauté for 2-3 minutes, stirring frequently, until softened and fragrant.
Stir in the minced garlic and cook for 30 seconds, being careful not to let it burn.
Add the sliced shiitake mushrooms to the skillet and sauté for 5-6 minutes, stirring occasionally, until they soften and begin to brown slightly.
Pour in the apple cider and stir to deglaze the pan, scraping up any brown bits from the bottom of the skillet.
Add the fresh thyme leaves, balsamic vinegar, salt, and ground black pepper to the skillet. Stir to combine and let the mixture simmer for 3-4 minutes until the cider reduces slightly and coats the mushrooms.
Remove the skillet from the heat and taste for seasoning. Adjust the salt and pepper if necessary.
Transfer the shiitake cider sauté to a serving dish and garnish with chopped fresh parsley before serving warm.
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 33.0 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1282 mg | 27% | |
*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.
