Mushroom Port Wine Sauce Recipe - Allrecipes.com
Mushroom Port Wine Sauce Recipe
  • READY IN 35 mins

Mushroom Port Wine Sauce

Recipe by  

"This is great on any type of steak, but especially beef tenderloin! This just takes a steak to the next step!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
ADVERTISEMENT

Directions

  1. Melt 2 tablespoons butter in a large skillet over medium-high heat. Stir in the shallots, and cook for 2 minutes to soften slightly. Add the mushrooms, and continue cooking until the mushrooms have released their liquid and are tender. Remove the mushrooms from the skillet and set aside.
  2. Pour the port wine into the skillet and bring to a boil over high heat. Boil until the port has reduced and is almost syrupy, 5 to 7 minutes. Whisk in the mustard and beef broth. Dissolve the cornstarch into the water, and whisk into the boiling sauce. Stir until the sauce has thickened, about 30 seconds. Remove the skillet from the heat, and whisk in the remaining 1 tablespoon butter until it has melted into the sauce. Stir the cooked mushrooms back into the sauce and serve.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 35 mins
ADVERTISEMENT

Reviews More Reviews

Nov 30, 2008

Good sauce. Took about 10mins to thicken up after adding the stock. I finished it with a splash of cream instead of the butter.

 
Mar 03, 2009

This was an emergency whip up and then I realized I was out of port wine! So I checked the booze cabinet, turned upa bottle of madeira, so I ended up making madeira sauce and just lighted up a little on the dijon. It was very good. I always like to have some quick and easy sauce recipes in my back pocket, to add some life to boring old grilled chicken or pork. This definitely will stay in my recipe box.

 
Oct 20, 2010

I wanted a sauce for lamb chops. Normally, I would grill the chops and serve plain, but I wanted some extra flavor. This was unbelievable. I didn't measure the mustard, but it was much less than the 1/4 cup called for - I wanted to insure I tasted the port with the lamb, and didn't want an overwhelming mustard flavor. Other than that, kept everything the same. It was yummy! Served with seared lamb chops, smashed potatoes, and steamed cauliflower.

 
Aug 22, 2011

I was searching the web site for a topper to our grilled steaks. Came across this gem. I didn't have port wine so I used dry white wine. I think any kind of wine will do. Next time, I'm going to reduce the mustard in half. This would also go great on top of mashed potatoes. Thanks for this keeper!

 
Jan 08, 2010

I made this sauce on christmas to go with beef tenderloin and it was amazing. Everyone raved about it. Now I did not have any beef broth so instean i made my own with bullion cubes and water and it still turned our great. I would definitely recommend it to anyone

 
Oct 04, 2012

Excellent, but had to add maybe 1/4 cup cream to this to make it extra good. Easy and delicious!

 
Mar 28, 2012

great with mashed potato side

 
Jul 29, 2014

Really good!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 71 kcal
  • 4%
  • Carbohydrates
  • 4 g
  • 1%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 4 g
  • 6%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 1.7 g
  • 3%
  • Sodium
  • 264 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Roast Pork with Blueberry Port Sauce

Tender roasted pork shoulder with a sensational port and blueberry sauce.

How to Make Mushroom Gravy

See how to make quick and easy mushroom gravy.

Pan-Roasted Halibut with Mushroom Butter Sauce

Halibut fillets are pan-roasted with mushrooms in a simple lemon butter sauce.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States