Creamy Portabello Mushroom Sauce

    Creamy Portabello Mushroom Sauce

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    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.

    Serves: 8 

    • 50g butter
    • 450g portabello mushrooms, diced
    • 350ml port wine
    • 475ml double cream
    • 4 tablespoons chopped fresh basil

    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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