For a deeper flavor, consider adding a clove of minced garlic to the skillet along with the mushrooms. A splash of balsamic vinegar at the end can add a lovely tang to balance the richness. This sauce can be made ahead of time and reheated gently over low heat. Add a splash of cream or broth if it becomes too thick upon reheating.
Portobello Mushroom Sauce
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PREP TIME5 mins
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COOK TIME20 mins
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TOTAL TIME25 mins
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SERVING8 People
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VIEWS149
Indulge in this velvety Portobello Mushroom Sauce, a luxurious complement to seared steak or a delightful dip for crusty French bread. Earthy mushrooms meld with rich port wine and creamy decadence for an unforgettable flavor experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Cholesterol97 mg
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Fiber1 g
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Protein3 g
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Saturated Fat17 g
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Sodium69 mg
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Sugar1 g
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Fat28 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins Melt the butter in a large skillet over medium heat. (2 minutes)
02 Step
Recipe View 9 mins Add the diced portobello mushrooms to the skillet and cook, stirring occasionally, until they are tender and have released their moisture. (8-10 minutes)
03 Step
Recipe View 11 mins Pour in the port wine and bring to a simmer. Allow the wine to simmer until the liquid has reduced by approximately half. (10-12 minutes)
04 Step
Recipe View 6 mins Stir in the heavy cream and continue to simmer until the sauce thickens to a gravy-like consistency, stirring frequently to prevent scorching. (5-7 minutes)
05 Step
Recipe View 1 mins Just before serving, stir in the chopped fresh basil. (1 minute)
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RECIPE REVIEWS
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Please Rate
Braeden Ryan
Jun 18, 2025So easy to make and incredibly flavorful. Will definitely be making this again!
Bette Willms
May 13, 2025The fresh basil really makes a difference. Don't skip it!
Ted Moore
Jan 27, 2025I found that it took a little longer to reduce the port wine, but it was worth the wait.
Lilliana Conroy
Aug 20, 2024I used marsala wine instead of port because that's what I had on hand, and it was still delicious!
Isidro Donnelly
Jan 24, 2024This sauce was amazing! I served it over filet mignon, and it was a restaurant-quality meal.