Port-Wine Mushroom Sauce

  • marcycronin Posted: 05/11/09
    Worthy of a Special Occasion

    This sauce is so good I wish I had doubled the recipe. Two of us finished the it on broiled Flank steak. Definite saver to my recipe box. No alterations were necessary. I think any type of mushrooms will be good.

  • GwenFiner1 Posted: 04/01/09
    Worthy of a Special Occasion

    Rather than adding the dijon mustard, I used spicy brown mustard. That tamed the sweetness. This would be great with roasted root vegetables, too!

  • Charlotte59 Posted: 03/06/11
    Worthy of a Special Occasion

    I only rate this a 5 if you take out the type of mushroom. I soaked them like the box said, but they were truly wonky and smelled awful. I had to fish them out at the last minute. Any other type would be fine. Maybe it was a bad batch. Having said that, the sauce was excellent and we are having it again tonight!

  • eem338787 Posted: 03/14/10
    Worthy of a Special Occasion

    SO GOOD. Plate-licking good.

  • springhilllad Posted: 06/24/12
    Worthy of a Special Occasion

    Regular mushrooms, simmered for 20 minutes not 3. Excellent.

  • stellacorona Posted: 01/02/13
    Worthy of a Special Occasion

    this was tasty, served it with the classic beef tenderloin recipe. my shallots were chopped finely, but were still crunchy....so while i roasted the meat i put it in a mini crockpot and it softened them up. i will saute longer next time. used a sutter home sweet red wine. used a mix of shiitake, portabello, and white mushrooms, all diced small. doubled recipe as previously mentioned.

  • yana18 Posted: 03/19/13
    Worthy of a Special Occasion

    Was not crazy about this. Came out sour tasting... Used regular mushrooms and simmered longer then three minutes as well...

  • Springerrr Posted: 04/12/13
    Worthy of a Special Occasion

    The recipe is close. There is too much vinegar (start with half of what the recipe calls for) and thickening did not go well; needed much longer cooking than called for and a bit more flour. I tried it again, doubling the flour and halving the vinegar. Better, but not amazing.

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