“A decadent sauce for steak, also great for dipping French bread.” - by BREINN
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 308 cal
- 15%
- Fat
- 27.9 g
- 43%
- Carbs
- 5.8 g
- 2%
Based on a 2,000 calorie diet
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Reviews (33)
Rate This Recipe
"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!..." See more"
YumYum
"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 as well..." See more as fresh basil and dried basil as well. Salt and fresh ground pepper also added a nice touch. Overall, I would say this is definitely something you should make if you want your husband to look at you like you are a domestic goddess:)"
Diana Spitzer
"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 with a..." See more pink/purple hue to it when using the red port. But I ran across a white port and decided to use that in this recipe instead. I served it with sauteed boneless chicken breast filets and, although the white port is a bit lighter than the red, it was absolutely fabulous!! My husband and guests loved it!! What a wonderful and versitile recipe for both chicken and beef!!"
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