Cranberry - Mushroom Saute |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Another gem from the San Francisco Chronicle which is superb with poultry, pork, or even to mix with tofu for a vegetarian dish if you substitute for the chicken broth. Ingredients:
2 or 3 tbsp. olive oil |
1 1/2 cup chopped onion |
3 large cloves of garlic, minced (about 2 tsp) |
1 1/2 pounds mixed mushrooms, cleaned and cut into bite-sized pieces |
2 tbsp unsalted butter |
kosher salt and ground pepper to taste |
1/2 cup dry, fruity wine such as a pinot noir or merlot |
1 1/2 cup cranberries, picked through and cleaned |
3/4 cup unsweetened cranberry juice |
1 cup low-salt or no-salt chicken broth |
1 sprig thyme |
pinch of brown sugar if needed for balance |
Directions:
1. In a medium-sized skillet or wok heat the olive oil. Add the onions and cook until they start to become translucent, then add the garlic.
2. When the garlic is aromatic add the mushrooms, butter, and season to taste.
3. Cook a minute before adding the wine. (at this point grab a nice wine glass and start sipping and enjoying yourself), and continue to cook until the wine in the skillet is reduced by half.
4. Add the cranberries, cranberry juice, broth, and sprig of thyme.
5. Simmer until the juice and broth are reduced and the mixture is somewhat saucy.
6. Remove the thyme sprig, taste, and adjust the seasonings. Add some brown sugar if a bit of sweetness would balance the flavors.
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