Ingredients for Mushrooms In Cranberry Reduction
- 2 cloves garlic, minced
- 1/4 cup shallots, finely chopped
- 2 tablespoons olive oil
- Mushroom
- Cranberry Juice
- Balsamic Vinegar
- Dried Tarragon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Mushrooms In Cranberry Reduction
- In a large nonstick pan, sauté 2 minced cloves garlic and 1/4 cup finely chopped shallots in 2 tablespoons olive oil over medium-low heat.
- Cook until softened, about 3-5 minutes, being careful not to brown them.
- Add 1 pound cremini mushrooms, sliced, to the pan. Stir gently.
- Cook until mushrooms soften and release their liquid, about 5-7 minutes.
- Increase heat to medium. Stir in 1/2 cup cranberry juice, 1 tablespoon balsamic vinegar, 1 tablespoon fresh tarragon (chopped), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Bring to a brisk boil, then reduce heat to low and simmer, stirring frequently, until the sauce has reduced to about 1/3 cup (about 5-7 minutes).
- Spoon the cranberry-tarragon reduction generously over sliced steak or serve as a side dish.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
18g
Fat
2g
Carbs
2g
