Recipe by Chef George S.
On Christmas day, I realized I had no wine to make my mushroom sauce for our steak. I invented this on the spot, and everyone loved it. Preparation time includes assembling ingredients. Cooking time is also "active" time because of the need to stir.
Top Review by Chef Dudo
Very, very good. Wouldn't change a thing. It was sweet from the cranberry juice and spicy from the balsamic vinegar and pepper. It gave off a mouthwatering smell while cooking and we could hardly wait to taste it. It goes well with (vegetarian) burgers, steak, chicken, on potatoes, very versatile. Have made it twice and froze the second batch. Yes, it freezes well, I warmed it up in the microwave when using the frozen batch. Thanks for posting. Made for My-Three-Chefs, June '08.
- 1 teaspoon garlic (minced or crushed)
- 2 tablespoons shallots, minced
- 1 tablespoon olive oil
- 1⁄2 lb mushroom, sliced thickly
- 1⁄2 cup cranberry juice (no artificial sweeteners, at least 25% cranberry juice)
- 2 tablespoons balsamic vinegar
- 1⁄2 teaspoon dried tarragon
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
Directions See How It's Made
- In a non-stick pan saute the garlic and shallots in the olive oil. Do not brown them.
- When the shallots and garlic are soft (about 3-5 minutes), add the mushrooms. Stir gently until mushrooms soften and give up their liquid.
- Turn up the heat to medium and add the juice, vinegar, tarragon, salt, and pepper.
- Bring to brisk boil and reduce the liquid to about 1/3 cup, stirring to keep ingredients from sticking.
- Either spoon over sliced steak or serve separately.