Balsamic Cranberry Mushroom Skillet

Balsamic vinegar lends sweet-tart Italian depth to this skillet supper, where seared mixed mushrooms meet bright cranberries and fragrant sage. One pan delivers a cozy Mediterranean-leaning dinner ready for a weekend table.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 265 cal
• 8g protein
• 22g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 1/2 lb mixed mushrooms (cremini, shiitake, oyster)
• 1 cup fresh cranberries
• 3 shallots
• 4 garlic cloves
• 10 fresh sage leaves
• 3 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tbsp butter
• 1/2 cup vegetable or chicken broth
• 5 oz baby spinach
• 1/3 cup toasted walnuts
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 2 tbsp chopped fresh parsley
• as needed crusty bread or cooked farro for serving

Instructions

1. 1Clean the mushrooms and tear or slice them into large bite-size pieces so they sear rather than steam.
2. 2Heat a wide 12-inch skillet over medium-high until hot, then add olive oil and swirl to coat.
3. 3Add the mushrooms in a single layer (work in batches if needed) and let them sit undisturbed for 3 to 4 minutes until deeply browned on one side.
4. 4Stir, add sliced shallots and torn sage leaves, and continue cooking until the mushrooms are golden all over and the shallots soften, about 5 more minutes.
5. 5Push everything to the side, melt the butter in the cleared space, then add minced garlic and cook just until fragrant, 30 seconds.
6. 6Deglaze with balsamic vinegar and broth, scraping up the browned bits; add the cranberries and simmer until they soften and the liquid reduces to a glossy sauce, 4 to 6 minutes.
7. 7Season with salt and pepper, then fold in the spinach until just wilted.
8. 8Scatter toasted walnuts and chopped parsley over the top for crunch and freshness.
9. 9Bring the skillet straight to the table with bread or farro on the side so guests can spoon the balsamic cranberry mushrooms over their plates.