Mushrooms in Port Sauce

It’s mushroom season in France with dozens of varieties of mushrooms. Envious, I trolled the stores here and found these crimini mushrooms. I wanted to make these with sherry but ruby port was all I had. Still good. The mushrooms are great as a side dish or main with bread, but I made them to go on top of my husband ridiculously large Porterhouse steak. Sure it was bovine but at the price, he didn’t care 😀

Mushrooms in Port Sauce

2 tbsp olive oil

1 tbsp butter

1 large onion, thinly sliced

3 large cloves garlic, thinly sliced

2 cups crimini mushrooms, sliced

Salt and pepper

1/2 cup ruby port

Saute the onion and garlic in the butter and olive oil until the onion is vaguely soft. Add the mushrooms, season with salt and pepper and continue to saute until the mushrooms begin to release their moisture. Add the port and boil down until the liquid is reduced to half. Voila!