Mushrooms in Cranberry Reduction
"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."
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 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
- 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.
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Reviews
-
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.
RECIPE SUBMITTED BY
I live in the heart of Oregon's Willamette Valley -- the most beautiful place on earth! I share my home with a friend and way too many cats. I am a licensed massage therapist with an office in my home.
My maternal grandfather was a chef, and it is his picture and name I am using. Both sets of grandparents owned (and cooked for) their own restaurants. My parents were awesome cooks.
We are slow food advocates. We don't buy out of season or out of region foods, unless there is no alternative (bananas come to mind here).
I am so fortunate to live where I do. I can buy all my meat from local farmers (humane practices, no antibiotics or hormones, no feedlot mentality). Oregon produces great artisan cheeses from cows, goats and sheep. Seafood? Dungeness crab season starts this week, and we have fresh salmon, shrimp, scallops, mussels and bottom fish available year 'round. I will match our local fruits and vegetables against any in the world. I can buy organic, locally grown and stone ground flours in the bulk bins of a low-cost supermarket. Oregon wines and specialty beers are a great accompaniment to any meal.
