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My review
Portobello Mushroom Sauce
Breinn Robert
"A decadent sauce for steak, also great for dipping French bread."
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Ingredients
25 m servings 308 calsOriginal recipe yields 8 servings
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{{model.addEditText}} PrintNutrition Facts
Per Serving: 308 calories; 27.9 g fat; 5.8 g carbohydrates; 2.8 g protein; 97 mg cholesterol; 69 mg sodium. Full nutrition
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Read all reviews 3548 Ratings
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Most helpful positive review
7/5/2006
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!
Most helpful critical review
12/19/2010
This was ok. I was looking for a recipe that tasted like Steak Diane, one of my favorite dishes. This sauce looked just like it, but the taste fell short. It was a little too sweet, and I reduce...
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7/5/2006
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!
6/29/2006
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 a...
7/10/2008
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 ...
1/5/2009
Man, this recipe is to die for!!! I really think if your sauce is sweet or too strong - you did not reduce it enough. I was making the same mistake and my husband came in and brought it up to ...
11/6/2007
Wonderful sauce to serve over Filet Mignon! I add in all sorts of mushrooms, whatever looks good at market...shiitake, oyster, along with portobello!
2/23/2006
My family love this sauce over steak, particularly as my husband can no longer eat onions. I have also added a bit more cream and added this to pasta which makes a delicious creamy mushrom sauce.
2/11/2011
This was awesome. I used this with a tenderloin. I used fresh portobello mushrooms that we grew. Wouldn't change anything. Even my husband liked it.
6/8/2010
I used a tawny port wine, which is milder and less sweet than ruby port wines, but still sweet. I added about 1 cup of Parmesan cheese, 1/2 cup chopped spring onion, some garlic and pepper and a...