Mushrooms In Cranberry Reduction Recipes

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MUSHROOMS IN CRANBERRY REDUCTION



Mushrooms in Cranberry Reduction image

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.

Provided by Chef George S.

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 65.1, Fat 3.6, SaturatedFat 0.5, Sodium 149.8, Carbohydrate 7.4, Fiber 0.6, Sugar 4.7, Protein 2

BRISKET WITH PORTOBELLO MUSHROOMS AND DRIED CRANBERRIES



Brisket with Portobello Mushrooms and Dried Cranberries image

Categories     Beef     Fruit     Mushroom     Braise     Hanukkah     Passover     Rosh Hashanah/Yom Kippur     Cranberry     Brisket     Red Wine     Bon Appétit

Yield Serves 8

Number Of Ingredients 10

1 cup dry red wine
1 cup canned beef or chicken broth
1/2 cup frozen cranberry juice cocktail concentrate, thawed
1/4 cup all purpose flour
1 large onion, sliced
4 garlic cloves, chopped
1 1/2 tablespoons chopped fresh rosemary
1 4-pound trimmed flat-cut brisket
12 ounces medium portobello mushrooms, dark gills scraped away, caps thinly sliced
1 cup dried cranberries (about 4 ounces)

Steps:

  • Preheat oven to 300°F. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-inch roasting pan. Mix in onion, garlic and rosemary. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil.
  • Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated).
  • Transfer sliced brisket and sauce to platter and serve.

MUSHROOM AND CRANBERRY CHICKEN



Mushroom and Cranberry Chicken image

A standard braised chicken, with a not-so-standard tart fruit sauce whose acidity cuts through the richness of the meat to make a dish that is always a surprising hit. The sauce can also be used with roast chicken or, for that matter, pork or turkey. Any of these can be served with Kasha (page 528) or any other simple grain dish, and a salad or vegetable.

Yield makes 4 servings

Number Of Ingredients 10

1 1/2 cups fresh cranberries, rinsed and picked over
1/3 cup sugar
2 tablespoons corn, grapeseed, or other neutral oil
1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
Salt and black pepper to taste
3 garlic cloves, chopped
1 medium onion, chopped
1/2 pound button, cremini, or shiitake mushrooms, trimmed and sliced, shiitake stems discarded (or saved for stock)
1 fresh rosemary sprig, chopped, or 1 teaspoon dried
1/2 cup dry white wine

Steps:

  • Combine the cranberries, sugar, and 3/4 cup water in a small saucepan and turn the heat to medium-low. Cover and cook, stirring occasionally, until the berries are broken and the mixture is saucy, 10 to 15 minutes. Remove from the heat and set aside.
  • Meanwhile, put the oil in a deep skillet or flameproof casserole, preferably nonstick, with a lid. Turn the heat to medium-high and wait a minute or so, until the oil is hot. Add the chicken, skin side down, and brown it well, rotating and turning the pieces as necessary, and sprinkling with salt and pepper as it cooks, 10 to 15 minutes. Finish the browning with the skin side up.
  • Stir in the garlic, onion, mushrooms, rosemary, and wine. Turn the heat to low, cover, and simmer until the chicken is tender, 20 to 30 minutes. Serve the chicken with the mushrooms and pan juices and top with the cranberry sauce.

MUSHROOM AND CRANBERRY RICE



Mushroom and Cranberry Rice image

Make and share this Mushroom and Cranberry Rice recipe from Food.com.

Provided by oharaj5

Categories     Brown Rice

Time 17m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
2 tablespoons butter
1 onion (chopped)
1 cup mushroom (sliced)
salt
pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 cup dried cranberries
2 cups brown rice
2 cups chicken broth

Steps:

  • HEAT oil and butter in large skillet on medium heat.
  • Cook onions, salt pepper, garlic powder, and onion powder for 3 mins
  • Add mushrooms and cook for an additonal 3 min., stirring occasionally. or unitl onions are cooked.
  • Add all remaining ingredients Bring to boil on high heat.
  • Reduce heat to low and cover.
  • Simmer 10 to 12 minute or until liquid is absorbed.
  • Enjoy ! (I stir in more craisins to serve for more texture and a different flavor).

WILD MUSHROOM AND CRANBERRY BEAN SOUP



Wild Mushroom And Cranberry Bean Soup image

Provided by Moira Hodgson

Categories     soups and stews, appetizer

Time 2h

Yield 6 - 8 servings

Number Of Ingredients 20

3 ounces dried shiitake or porcini mushrooms
3 shallots, coarsely chopped
3 tablespoons extra-virgin olive oil
5 garlic cloves, minced
4 stalks celery, diced
1 Spanish onion, diced
2 leeks, white part only, coarsely chopped
1/2 pound dried borlotti or cranberry beans
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary leaves, chopped
bay leaves
1/2 teaspoon cayenne pepper
Freshly ground pepper to taste
1 bunch broccoli rabe
1/2 pound oyster mushrooms, quartered
1/2 pound shiitake mushrooms, sliced
1/2 pound crimini mushrooms, sliced
2 tablespoons balsamic vinegar (or to taste)
1 teaspoon coarse sea salt (or more to taste)
1 bunch chives, chopped

Steps:

  • Simmer the dried mushrooms and shallots in two quarts water for 20 minutes. Meanwhile, heat the olive oil in a large stock pot and cook the garlic, celery, onion and leeks until soft.
  • Strain the mushroom stock into the vegetables. Add the beans, thyme, rosemary, bay leaves, Cayenne and freshly ground pepper to taste (about a teaspoon). Bring to a boil, cover and simmer until the beans are cooked, stirring occasionally (they will take 45 to 90 minutes, depending on their age).
  • Cut and discard the tough stalks from the broccoli rabe and coarsely chop the leaves and flowers. Add them to the beans with the fresh mushrooms and cook 12 minutes. Season to taste with balsamic vinegar and salt.
  • Garnish the soup with chives and serve.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 6 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 384 milligrams, Sugar 6 grams

CRANBERRY BALSAMIC VINAIGRETTE



Cranberry Balsamic Vinaigrette image

The cranberries add that perfect sweet-tart flavor to this dressing. You can substitute dried cherries or raspberries for the cranberries.

Provided by Lisa Weston

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 6

Number Of Ingredients 8

¼ cup balsamic vinegar
1 tablespoon finely chopped dried cranberries
1 teaspoon white sugar
1 teaspoon Dijon mustard
½ teaspoon salt
1 clove garlic, peeled and smashed
freshly ground black pepper
½ cup extra-virgin olive oil

Steps:

  • Whisk vinegar, cranberries, sugar, mustard, salt, garlic, and pepper together in a bowl until the sugar and salt are completely dissolved. Stream oil into the mixture while whisking continually; continue whisking until the oil emulsifies into the vinegar.

Nutrition Facts : Calories 183 calories, Carbohydrate 3.7 g, Fat 18.7 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2.6 g, Sodium 217.3 mg, Sugar 3 g

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