Creamy Portabello Mushroom Sauce

    (47)
    25 min

    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.


    50 people made this

    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 

    1. 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)

    by
    55

    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)

    by
    41

    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)

    by
    34

    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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