Raspberry Balsamic Mushroom Saute Recipes

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PORK MEDALLIONS WITH RASPBERRY-BALSAMIC SAUCE



Pork Medallions with Raspberry-Balsamic Sauce image

When I entertain, I prefer spending time with company to being holed up in the kitchen. This fast entree lets me serve a spectacular dinner with almost no hassle. -Lisa Varner, Charleston, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1 pork tenderloin (1 pound), cut into 1-inch slices
1 teaspoon garlic powder
1 tablespoon olive oil
1/2 cup seedless raspberry jam
2 tablespoons balsamic vinegar
2 teaspoons Dijon mustard

Steps:

  • Flatten pork to 1/2-in. thickness; sprinkle with garlic powder., In a large skillet over medium heat, cook pork in oil for 3-5 minutes on each side or until no longer pink. Remove and keep warm. Add the jam, vinegar and mustard to the pan. Cook and stir for 2-3 minutes or until thickened. Serve with pork.

Nutrition Facts : Calories 271 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 107mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 0 fiber), Protein 23g protein.

BALSAMIC SAUTEED MUSHROOMS



Balsamic Sauteed Mushrooms image

We loved these! They would be so good with steak...or chicken...or anything! Hubby and I just ate them as an appetizer. Use a soft brush or a paper towel to brush dirt from the mushrooms. Don't rinse-wet mushrooms won't brown as well. From Fine Cooking

Provided by Chef PotPie

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon balsamic vinegar
2 teaspoons dark brown sugar
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 lb cremini mushroom, cleaned and quartered
kosher salt
1 -2 teaspoon minced garlic
fresh ground black pepper

Steps:

  • Combine the balsamic vinegar, brown sugar, and 1 Tbs. water in a small dish and set near the stove. Set a shallow serving dish near the stove, too.
  • Turn on the exhaust fan. In a 10-inch straight-sided sauté pan, heat 1 Tbs. of the butter with the olive oil over medium-high heat. When the butter is melted, add the mushrooms and 3/4 teaspoons salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat.
  • Let the mushrooms cook undisturbed for 2 minutes and then stir once. The pan will look dry, but keep the heat at medium high and continue to cook, stirring infrequently, until the mushrooms are shrunken, glistening, and some sides have developed a deep orange-brown color, 6 to 7 minutes more (the bottom of the pan will be brown).
  • Turn the heat to low, add the garlic and the remaining 1 Tbs. butter and cook, stirring, until the butter is melted and the garlic is fragrant, 15 to 20 seconds. Carefully add the balsamic mixture (you'll need to scrape the brown sugar into the pan with a rubber spatula). Cook, stirring, until the liquid reduces to a glazey consistency that coats the mushrooms, 15 to 20 seconds. Season with a few grinds of pepper.
  • Immediately transfer the mushrooms to the serving dish, scraping the pan with a rubber spatula to get all of the garlicky sauce. Let sit for a few minutes and then serve warm.

Nutrition Facts : Calories 148.8, Fat 12.6, SaturatedFat 4.6, Cholesterol 15.3, Sodium 9.4, Carbohydrate 8.1, Fiber 0.7, Sugar 4.8, Protein 3

KENN'S RASPBERRY BALSAMIC REDUCTION



Kenn's Raspberry Balsamic Reduction image

This is a sweet and tart condiment that is designed to be savored much like fine caviar. The flavors are so intense that a little goes a long way. This makes a great "from my kitchen" gift! This recipe can be enjoyed three ways: The delicious aromas produced will overtake any odors while you are cooking the reduction; the recipient of the gift will appreciate the homemade gift; you will be overwhelmed with praise when they taste it! Serve as an appetizer on a sweet cracker, smoked Gouda or both; slice of apple or pear; peach half or slice of mango. Serve on lamb chops or London broil. Don't stop there! There are too many serving possibilities to list. Serving size is ¼ tsp. Servings per batch: 192

Provided by Kenn Alan

Categories     Spreads

Time 25m

Yield 1 cup

Number Of Ingredients 3

1 1/2 cups good quality balsamic vinegar
1 1/2 cups fresh ripe raspberries
3 tablespoons granulated unbleached cane sugar

Steps:

  • Wash raspberries and pat dry with a lint-free cloth.
  • In a sauce reduction pan or 9" skillet, pour in vinegar and rapidly bring up to temperature. (about 175°f) Add sugar and dissolve. Raise temperature to near boil. Add raspberries and stir mixture until reduced by about 2/3.
  • Be careful not to scorch. You must continue stirring until complete.
  • This can be canned in 4 ounce jars for gift giving.
  • Canning instructions: While still hot; dip reduction into sanitized 4 ounce canning grade jars, leaving ½" headspace. Place sanitized sealable lids onto jars and place in water bath canner and process for 10 minutes.

Nutrition Facts : Calories 242.2, Fat 1.2, Sodium 1.9, Carbohydrate 59.8, Fiber 12, Sugar 45.9, Protein 2.2

RASPBERRY BALSAMIC MUSHROOM SAUTE



Raspberry Balsamic Mushroom Saute image

I originally posted this as a salad dressing but figured with a little tweaking it could be used other ways. So off I went and this is what I came up with last night. It would also go very well with asparagus!

Provided by Norelllaura1

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

3 tablespoons extra virgin olive oil
5 tablespoons raspberry vinegar
1/2 tablespoon country Dijon mustard
4 tablespoons cold unsalted butter
1 lb fresh portabella mushroom, chopped
fresh chives (to garnish)

Steps:

  • Combine the first three ingredients in a jar and shake well to mix.
  • Saute mushrooms in a little oil until cooked and set aside.
  • Pour the dressing into a sauce pan and heat on medium.
  • Add the butter 1 tablespoon at a time,whisking until each one has been incorporated completely before adding the next tablespoon.
  • when all the butter is incorporated pour over mushrooms stir to coat and garnish with chives.

Nutrition Facts : Calories 444.1, Fat 43.9, SaturatedFat 17.4, Cholesterol 61.1, Sodium 59.1, Carbohydrate 11.8, Fiber 3.5, Sugar 4.2, Protein 6.1

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