Portobello Mushroom Sauce

Portobello Mushroom Sauce

35
Breinn Robert 0

"A decadent sauce for steak, also great for dipping French bread."

Ingredients

25 m servings 308 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 5.8g
  • 2%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until tender. Stir in the wine, and simmer until the liquid has reduced by 1/2. Stir in cream, and simmer again until the sauce becomes a thick gravy. Stir in the basil just before serving.
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Reviews

35
  1. 47 Ratings

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This was wonderful! I too added a bit of onion and garlic and used evaporated milk instead of cream. Seasoned salt and freshly ground pepper gave a bit more flavor. My husband loved it!

This was a great recipe but I felt it needed more because I was serving it over pasta. So when I was melting the butter I added two shallots and two cloves of garlic. Also, I used fresh chives a...

I've tried this sauce a few times with beef - wonderful!! Especially with the addition of plenty of shallots and a touch of fresh garlic. The only issue I ever had was that the sauce turned out ...

Man, this recipe is to die for!!! I really think if your sauce is sweet or too strong - you did not reduce it enough. I was making the same mistake and my husband came in and brought it up to ...

Wonderful sauce to serve over Filet Mignon! I add in all sorts of mushrooms, whatever looks good at market...shiitake, oyster, along with portobello!

My family love this sauce over steak, particularly as my husband can no longer eat onions. I have also added a bit more cream and added this to pasta which makes a delicious creamy mushrom sauce.

This was awesome. I used this with a tenderloin. I used fresh portobello mushrooms that we grew. Wouldn't change anything. Even my husband liked it.

I used a tawny port wine, which is milder and less sweet than ruby port wines, but still sweet. I added about 1 cup of Parmesan cheese, 1/2 cup chopped spring onion, some garlic and pepper and a...

This sounds like it should be delicious. When it was finished (pretty easy to make) I tried it and thought 'uh oh...it's not that great'. Once it was on the steaks, though, the flavour somehow...