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Ingredients
Scale
- 1 pound (16 ounces) whole portobello mushrooms
- 2 – 3 tablespoons butter, divided
- 3 large shallots, chopped
- 4 cloves garlic, minced
- 1 large sprig of fresh rosemary, finely minced
- ½ cup port wine or merlot (sherry can also be used)
- ⅔ cup low-sodium chicken broth
- ½ cup heavy cream (or whole milk)
- Kosher salt and pepper, to taste
- 2 teaspoons cornstarch (only if needed)
- 2 teaspoons cold water (only if needed)
- Parsley, for topping (optional)
Instructions
- Clean and slice the portobello mushrooms.
- Sauté shallots in butter until soft, add one-third of mushrooms and cook until tender.
- Repeat with remaining mushrooms, adding butter as needed.
- Add garlic and rosemary to the pan, pour in wine, and simmer until reduced by 75%.
- Return mushrooms and shallots to the pan, add broth and cream, seasoning with salt and pepper.
- Simmer for 4-5 minutes to thicken the sauce.
- Use cornstarch slurry if needed to adjust thickness.
- Serve sauce over steak, garnished with parsley.
Notes
Don’t overcrowd the pan when cooking mushrooms to achieve better browning.
Allow the sauce to reduce slowly for richer flavors.
This sauce can be made ahead and reheated before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1/4 of sauce
- Calories: 180
- Sugar: 2
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 1
- Protein: 3
- Cholesterol: 30