Portobello Mushroom Sauce Recipe - Allrecipes.com
Portobello Mushroom Sauce Recipe
  • READY IN 25 mins

Portobello Mushroom Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    5 mins
  • COOK

    20 mins
  • READY IN

    25 mins

Directions

  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 More Reviews

Most Helpful Positive Review
Jul 05, 2006

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!

 
Most Helpful Critical Review
Dec 20, 2010

This was ok. I was looking for a recipe that tasted like Steak Diane, one of my favorite dishes. This sauce looked just like it, but the taste fell short. It was a little too sweet, and I reduced the wine by more than half. I even added 2 cloves of garlic, season salt and garlic powder and it was still too sweet.

 
Jun 29, 2006

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 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:)

 
Jul 10, 2008

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 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!!

 
Jan 05, 2009

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 a rolling boil (which the recipe does not tell you to do) to cook off more of the alcohol and then we turned it back down to a simmer. It truly made all the difference!!! Very rich flavor - I would give it 10 stars if I could!!!

 
Nov 06, 2007

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

 
Feb 23, 2006

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.

 
Feb 15, 2011

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.

 

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Nutrition

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

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

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