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!
I’m sure they were delicious with steak.
Yeah 😉
This sounds so yummy, love the combination of two, so delicious 😀
Thank you chef.
I love it as a starter on puff pastry or in a vol au vent.
That sounds good.
Merci
Popping to France next week for a day of food and wine shopping…hope I find mushrooms!
You’ll find more than you know what to do with! Happy shopping!
Oh I’m so jealous. All I get where I live are basic mushrooms. But with the port, they’d be good, too!
Even a dry sherry 🙂
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