Portobello Mushroom Sauce recipe

8 servings

1/4 cup butter

1 pound portobello mushrooms, diced

1 1/2 cups port wine

2 cups heavy cream

1/4 cup chopped fresh basil

Melt the butter in a large skillet over medium heat.

Add the mushrooms; cook and stir until tender.

Stir in the wine, and simmer until the liquid has reduced by 1/2.

Stir in cream, and simmer again until the sauce becomes a thick gravy.

Stir in the basil just before serving.