Shiitake Cider Saute
Elevate your side dish game with this Shiitake Cider Sauté, a quick and flavorful recipe that brings together earthy shiitake mushrooms and the crisp sweetness of apple cider. In just 25 minutes, you’ll create a dish that balances the umami richness of sautéed mushrooms with the aromatic flair of garlic, shallots, and fresh thyme. A splash of balsamic vinegar adds tangy depth, while the apple cider reduces into a silky glaze, coating every bite. Perfect as a savory topping for roasted vegetables, a complement to grilled meats, or a hearty vegetarian main, this versatile recipe is finished with a sprinkle of fresh parsley for a fragrant, vibrant touch. Whether you’re hosting a dinner party or whipping up a weeknight meal, this sauté is a guaranteed crowd-pleaser. Keywords: shiitake cider sauté recipe, apple cider mushrooms, mushroom side dish, easy vegetarian sauté, quick weeknight recipes.
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Ingredients
- 300 grams fresh shiitake mushrooms
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium shallot, finely minced
- 2 cloves garlic, minced
- 1 cup apple cider (unsweetened)
- 1 teaspoon fresh thyme leaves
- 1 teaspoon balsamic vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley (for garnish)
Directions
Step 1
Clean the shiitake mushrooms with a damp paper towel to remove any dirt, then trim and discard the tough stems. Slice the mushroom caps into thin strips.
Step 2
Heat the unsalted butter and olive oil in a large skillet over medium heat until the butter is melted and starts to foam.
Step 3
Add the finely minced shallot to the skillet and sauté for 2-3 minutes, stirring frequently, until softened and fragrant.
Step 4
Stir in the minced garlic and cook for 30 seconds, being careful not to let it burn.
Step 5
Add the sliced shiitake mushrooms to the skillet and sauté for 5-6 minutes, stirring occasionally, until they soften and begin to brown slightly.
Step 6
Pour in the apple cider and stir to deglaze the pan, scraping up any brown bits from the bottom of the skillet.
Step 7
Add the fresh thyme leaves, balsamic vinegar, salt, and ground black pepper to the skillet. Stir to combine and let the mixture simmer for 3-4 minutes until the cider reduces slightly and coats the mushrooms.
Step 8
Remove the skillet from the heat and taste for seasoning. Adjust the salt and pepper if necessary.
Step 9
Transfer the shiitake cider sauté to a serving dish and garnish with chopped fresh parsley before serving warm.
Nutrition Facts
| Serving size | (627.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 587.0 |
| Total Fat 39.8g | 0% |
| Saturated Fat 16.5g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 62mg | 0% |
| Sodium 1226.8mg | 0% |
| Total Carbohydrate 56.5g | 0% |
| Dietary Fiber 9.1g | 0% |
| Total Sugars 33.0g | |
| Protein 7.9g | 0% |
| Vitamin D 336IU | 0% |
| Calcium 57.8mg | 0% |
| Iron 2.1mg | 0% |
| Potassium 1282.1mg | 0% |
Source of Calories