About this recipe: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.
450g portabello mushrooms, diced
350ml port wine
475ml double cream
4 tablespoons chopped fresh basil
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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.