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Rating: 4.54 stars
26 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

Portobello mushrooms and port wine sauteed with sour cream and butter, to be served over pan grilled beef fillets or tenderloin. You can start this in the pan the steak was cooked in, and incorporate the steak drippings into the sauce.

Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter in a large heavy skillet over medium-high heat. Saute mushrooms until soft and lightly browned, about 2 minutes. Stir in port wine, and let simmer for 2 minutes; remove from heat. In a small bowl, mix together sour cream and cornstarch. Stir into mushroom mixture until smooth. Return to heat, and stir until thickened and smooth. Season to taste with salt and pepper.

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Nutrition Facts

125 calories; protein 1g; carbohydrates 2.9g; fat 10.2g; cholesterol 26.1mg; sodium 68.3mg. Full Nutrition
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Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/29/2002
Kind of a sweet sauce but great! Really good on steak! Thanks for the recipe! Read More
(15)

Most helpful critical review

Rating: 2 stars
03/16/2004
I had high hopes for this recipe and I was very disappointed. My husband didn't like it either. The color was a real turnoff. Read More
(3)
26 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/29/2002
Kind of a sweet sauce but great! Really good on steak! Thanks for the recipe! Read More
(15)
Rating: 4 stars
02/25/2005
This recipe was wonderful - very french gourmet. I added sliced onion and doubled the recipe. I did add more sour cream at the end because I thought the wine was overpowering. Next time I'll make it with a mellow flavored wine. But it was great on steak! I'll also slice the mushrooms thicker next time so their flavor and texture doesn't get lost in the sauce. Read More
(13)
Rating: 5 stars
10/09/2009
Very Good! Used dehyrated portobello mushrooms (re-hydrated) substituted the sour cream for half & half cream and added shallots. Worth doubling the liquids next time to make it more saucy. Read More
(8)
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Rating: 5 stars
01/12/2006
Absolutely delicious! I used 1/4 cup red wine 1/4 cup soy sauce & 1/4 cup water then added onions & water chestnuts...I too seared steak then broiled in oven. Very juicy! My kids were eating the leftover sauce out of the pan after dinner! Thank you! Read More
(6)
Rating: 5 stars
06/18/2008
Per other reviewer suggestions I used 1/3 cup port 1/3 cup water and 1 TBSP soy sauce. This sauce is a keeper! Read More
(5)
Rating: 3 stars
07/23/2003
This wasn't my favorite it was too sweet for my liking. I've only had port wine in cheese so I am to blame on that issue. Maybe I'll try it with Merlot. Thanks any way:) Read More
(3)
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Rating: 2 stars
03/16/2004
I had high hopes for this recipe and I was very disappointed. My husband didn't like it either. The color was a real turnoff. Read More
(3)
Rating: 5 stars
06/15/2006
This is an unbelievable sauce that adds the crowning touch to any steak. It is quick and easy to prepare also. Read More
(2)
Rating: 5 stars
01/03/2009
WOW! This sauce is great!! Restaurant quality and totally company-worthy. Being a mushroom lover I used a whole 10 oz. package of mushrooms so the steaks were smothered with them. Delish--but next time I'll double the rest of the recipe to have a generous amount of sauce. A definite keeper! Read More
(2)