Recipe by Chef Logjam
Most mushroom recipes are spoiled by too much foreign flavor. Portabello Mushrooms have a very distinct flavor and are the choice mushroom companion for many dishes. This recipe preserves the flavor and aroma of the mushroom, yet adds that little bit extra without breaking the bank.
Top Review by Kiko
This was a tasty sauce. I used nice cabernet sauvignon (the only red I had), and it was too rich for the sauce. Next time I will use a lighter red like a chianti (of course). :) Thanks for sharing this recipe; it was simple and very gourmet!
- 1 large portabella mushroom
- 2 teaspoons unsalted butter
- 1 instant Oxo (Chicken stock)
- 1 teaspoon plain flour
- 1 cup cheap wine (plonk) or 1 cup chianti wine (Whatever wine you have)
- 1⁄2 cup water
- salt and pepper
Directions See How It's Made
- Remove stem and skin from Mushroom.
- Slice stem and slice mushroom into strips.
- Saute Mushroom in Butter over low heat.
- When soft, pour wine over mushroom stirring occasionally.
- Let wine evaporate to half.
- Mix stock and flour in 1/2 cup of water.
- Stir mixture into simmering mushrooms.
- Do not bring to boiling, instead bring to light simmer and add dash of pepper and pinch of salt.
- When smooth and creamy, serve over Steak, Fried potatoes, or toast.