Total Time
Prep 5 mins
Cook 10 mins

Adapted from a recipe by J Kenady at Great served over pan-roasted steaks; use the same pan the steaks were in, and incorporate the meaty juices.

Ingredients Nutrition


  1. Heat butter in a large heavy skillet over medium-high heat. Saute mushrooms until soft and lightly browned, about 2 minutes.
  2. Stir in port wine, and let simmer for 2 minutes; remove from heat.
  3. In a small bowl, mix together sour cream and cornstarch until smooth. Stir into mushroom mixture. Return to heat, and stir until thickened and smooth. Season to taste with salt and pepper.