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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Reviewer:

SBATES26

Cooking Level: Expert

Home Town: Parma, Ohio, USA

Living In: Medina, Ohio, USA

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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Reviewer:

Heather

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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Reviewer:

sanzoe

Cooking Level: Intermediate

Home Town: Minnetonka, Minnesota, USA

Living In: Excelsior, Minnesota, USA

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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Reviewer:

Diana Spitzer

Cooking Level: Expert

Living In: Hendersonville, North Carolina, USA

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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Reviewer:

CdnBugger

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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Reviewer:

Dana

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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Reviewer:

Tracy

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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Reviewer:

Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

Reviewed: Oct. 28, 2007

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

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Reviewer:

Suzen

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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