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.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in the fresh rosemary and cook for an additional 30 seconds.

Step 5

Add the fresh cranberries, honey, balsamic vinegar, and vegetable stock. Stir well and bring the mixture to a gentle simmer.

Step 6

Let the cranberry reduction simmer for 8–10 minutes, stirring occasionally, until the cranberries have softened and the sauce has thickened slightly.

Step 7

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.

Step 8

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.

Step 9

Remove the skillet from heat and transfer the mushrooms to a serving dish. Garnish with freshly chopped parsley, if desired.

Step 10

Serve warm as a side dish or a flavorful topping for grilled meats or crusty bread.

Nutrition Facts

Serving size	637.6 grams (637.6g)

Amount per serving	% Daily Value*
Calories	623

Total Fat 40.00g	51%
Saturated Fat 16.50g	83%
Polyunsaturated Fat 1.70g
Cholesterol 62mg	21%
Sodium 1495mg	65%
Total Carbohydrate 63.30g	23%
Dietary Fiber 8.70g	31%
Total Sugars 34.90g
Protein 11.00g	22%

Vitamin D 18IU	88%
Calcium 125mg	10%
Iron 4mg	22%
Potassium 1641mg	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.

Source of Calories

Fat: 54.8%

Protein: 6.7%

Carbs: 38.5%