Creamy Portabello Mushroom Sauce
A deliciously creamy sauce made with portabello mushrooms, port and double cream. It's a perfect sauce to go with meats, such as steak, pasta or as a dipping sauce for French bread.
Ingredients
Serves: 8
- 50g butter
- 450g portabello mushrooms, diced
- 350ml port wine
- 475ml double cream
- 4 tablespoons chopped fresh basil
Method
Prep:5min ›
Cook:20min ›
Ready in:25min
- Melt the butter in a large frying pan 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 & ratings
Average global rating:
(47)
Reviews in English (35)
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! - 05 Jul 2006 (Review from Allrecipes US | Canada)
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 - 29 Jun 2006 (Review from Allrecipes US | Canada)
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!! - 10 Jul 2008 (Review from Allrecipes US | Canada)
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