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.
Port-Wine Mushroom Sauce
Comments and Reviews 1-8 of 8
marcycronin Posted: 05/11/09
GwenFiner1 Posted: 04/01/09
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
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
SO GOOD. Plate-licking good.
springhilllad Posted: 06/24/12
Regular mushrooms, simmered for 20 minutes not 3. Excellent.
stellacorona Posted: 01/02/13
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
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
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.