Follow Cookwork on Twitter
Follow Cookwork on Facebook

Portobello Sauce

Icon_missing_medium

rating

  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings
prepare
cook
1
serves

INGREDIENTS

1/2 cup minced shallots, about 2-1/2 oz.
2 tbsp. minced fresh garlic
1/4 cup olive oil
6-1/2 cups portobello mushrooms, stems and gills removed, sliced, about 12 oz.
1/2 cup dry white wine
2 tbsp. unsalted butter, softened
2 tbsp. All-purpose flour
salt and pepper, to taste

INSTRUCTIONS

  1. 1
    Sauté shallots and garlic in 2 tablespoons oil until tender. Add remaining 2 tablespoons oil and portobello mushrooms; cook until tender. Add wine; reduce until syrupy. Add reserved porcini, soaking liquid and veal cooking liquid; simmer 10 minutes.
  2. 2
    Mix butter and flour until smooth; whisk into sauce. Simmer 5 to 10 minutes or until slightly thickened, stirring occasionally. Season with salt and pepper. Keep warm.

recipe search tags

preparation methods
Meals/Courses
cuisines European, Italian
Spinner Loading