Apple Cider-Glazed Garlic and Mushrooms

The winter goes on for months in this part of Canada. I love winter and enjoy all kinds of weather. It’s a matter of proper preparation and layers. And when there’s even a hope of spring-like temperatures, I’m eager to sit on my little patio and enjoy a coffee or a simple dinner like soup and sandwiches. Today was one of those days. Beautiful sun, melting snow, more birds singing a spring-like tune and a breeze to remind you of the warmth that took a break for a few months and is coming soon.


I usually have some kind of soup in my freezer for an easy meal. And with the beauty of an outdoor meal, I wanted a quick dinner, so I heated up some Buttercup Squash Soup and dug out some mushrooms from the fridge to stuff into panini. My mushrooms were at that “half shriveled” stage where it’s just starting to dry but could still be pan roasted. I wanted to bring them back to full life so I added some apple cider. To finish it and not have it taste too “dessert-y,” I added sliced garlic and finished with black pepper.

So grab your soup and sandwich and get outside. The cold won’t last forever. Sometimes, you just have to coax it a little with spring-like behaviour 😉


Apple Cider-Glazed Garlic and Mushrooms

100g/ 4 oz fresh mushrooms, thickly sliced

2 tsp oil

2 tsp butter

1 cup apple cider

3 cloves garlic, peeled and sliced

1/2 tsp black pepper

   In a large sauté pan over medium high heat, add the oil and butter. When the butter has melted and starts to bubble, add the mushrooms in a single layer. Leave to roast on one side for about 2 minutes. Toss the mushrooms and roast on the other side for about another 2 minutes. Add the apple cider and garlic. Simmer for 5-7 minutes or until the liquid has reduced completely and the apple cider “syrups” have glazed everything. Take off the heat and finish with black pepper.

To serve, I just sandwiched this in a bun with shredded gouda and pressed on my indoor grill. Feel free to put it in a grilled cheese sandwich, on a toasted slice of baguette as a bruschetta or on a pizza. It’s sweet, savoury and meaty. The perfect way to transition away from the cold into the next season 🙂



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