Reviewed: Nov. 21, 2009

This was amazing! The only thing I added was some salt and pepper. We have tried it over steak and chicken and both was amazing. Love it!!

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Cecilia

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Nov. 17, 2009

simply amazing. We had a bbq and had friends over. We served this with chicken we had marinated in beer and garlic all afternoon. The flavor went PERFECTLY.

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i luv 2 cook

Cooking Level: Intermediate

Living In: Newnan, Georgia, USA

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Reviewed: May 4, 2009

This is a seriously great recipe for mushroom sauce. I usually add a lot of my own twists to recipes, but I didn't need to do anything here at all! The first few times I tried this, I served it over chicken breasts and got rave reviews! I'm going to try this with steak one of these nights!

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scarlett761

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Reviewed: Apr. 28, 2009

I tried this recipe and even let the port cook down. I did not like this.

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Hadderach

Home Town: Los Angeles, California, USA

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Reviewed: Feb. 13, 2009

Though I did not care for this recipe personally, I have to rate it at least 3 stars, because my dinner guests loved it! Go figure, as I was quite disappointed in how it turned out. The flavors in the recipe simply did not compliment each other, at least not for my palate. I did pass on the recipe to my guests, however; again, they loved it, so what do I know?!

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eyebuyneatstuff

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Reviewed: Jan. 18, 2009

fantastic!!!!!

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gerber

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Reviewed: Jan. 5, 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!!!

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KBigler

Cooking Level: Expert

Home Town: Brady, Texas, USA

Living In: Tomball, Texas, USA

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Reviewed: Dec. 26, 2008

Our family did not care for this sauce. I imagine the taste depends on the type of port used. The sauce had a very bland not so good flavor.

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SBATES26

Cooking Level: Expert

Home Town: Parma, Ohio, USA

Living In: Medina, Ohio, USA

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Reviewed: Dec. 23, 2008

I was a little disappointed by this recipe, especially because I LOVE mushrooms! Maybe I did something wrong but I followed the recipe pretty closely. I really didn't like the color of the sauce...kind of a greyish pink color. It wasn't very appetizing to look at. The flavor was pretty good but didn't blow me away. We served it over steak and I think I would have rather just eaten the steak on its own. Looks like a lot of people loved it though so you may not want to take my review to heart.

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Heather

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Reviewed: Oct. 26, 2008

This was awesome! I served it over steak but will be using the leftovers for pasta!!!! A new favorite thanks!

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sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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Reviewed: 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!!

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Diana Spitzer

Cooking Level: Expert

Living In: Hendersonville, North Carolina, USA

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Reviewed: Feb. 24, 2008

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 complemented the steak wonderfully. My only issue was the port I used was pretty strong, and I probably didn't cook it for long enough, as it was a predominent flavor. It also doesn't keep well with leftovers.

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CdnBugger

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Reviewed: Feb. 14, 2008

I served it over small fillets once with potatoes and once with pasta - it was great both times. The second time I forgot the basil and my boyfreind said it was "missing something" but it was still good.

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Dana

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Reviewed: Dec. 15, 2007

This was very good. I only added some garlic and parsley while cooking the mushrooms. I served this over baked chicken and angel hair pasta. A mild sweet taste. A keeper.

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Tracy

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Reviewed: Nov. 18, 2007

This is absoutley awsome. My friend and fellow OTT member Linda has informed me of a fat free 1/2 and 1/2 and I use that now instead of the heavy cream to reduce the fat content. nd low and behold I find no noticable difference in the taste or texture.

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cycleking

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

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Reviewed: Nov. 6, 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!

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Oct. 28, 2007

Love Love Love it! Great for locarb way of adding flavor to steak too.

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Suzen

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Reviewed: Feb. 27, 2007

I tried this dip out on my husband one night as an appetizer before dinner. We spoon it onto sliced french bread. Before we knew it, we downed the whole bowl full and barely even touched our dinner! Since, I have served it over baked chicken breast. It is always a hit.

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MamaOlive

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Reviewed: Jul. 5, 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!

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Hannah

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Reviewed: 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:)

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YumYum

Cooking Level: Intermediate

Home Town: Valparaiso, Indiana, USA

Living In: West Lafayette, Indiana, USA

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Portobello Mushroom Sauce

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