Recipe by J. Kenady
"Portobello mushrooms and port wine sauteed with sour cream and butter, to be served over pan grilled beef fillets or tenderloin. You can start this in the pan the steak was cooked in, and incorporate the steak drippings into the sauce."
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portobello mushrooms, thinly sliced
salt and ground black pepper to taste
Kind of a sweet sauce, but great! Really good on steak! Thanks for the recipe!
I had high hopes for this recipe and I was very disappointed. My husband didn't like it either. The color was a real turnoff.
This recipe was wonderful - very french gourmet. I added sliced onion and doubled the recipe. I did add more sour cream at the end because I thought the wine was overpowering. Next time I'll make it with a mellow flavored wine. But it was great on steak! I'll also slice the mushrooms thicker next time so their flavor and texture doesn't get lost in the sauce.
Very Good! Used dehyrated portobello mushrooms (re-hydrated), substituted the sour cream for half & half cream and added shallots. Worth doubling the liquids next time to make it more saucy.
Absolutely delicious! I used 1/4 cup red wine, 1/4 cup soy sauce & 1/4 cup water, then added onions & water chestnuts...I, too, seared steak, then broiled in oven. Very juicy! My kids were eating the leftover sauce out of the pan after dinner! Thank you!
Per other reviewer suggestions, I used 1/3 cup port, 1/3 cup water, and 1 TBSP soy sauce. This sauce is a keeper!
This wasn't my favorite, it was too sweet for my liking. I've only had port wine in cheese so I am to blame on that issue. Maybe I'll try it with Merlot. Thanks any way :)
Way too sweet. Covered up the steak completely.
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