Portobello Mushrooms in Wine Sauce

I just realized this evening (we grilled ribeyes for dinner) that I have never posted my mushroom recipe on the site before! Oh, my! I don’t know how I could forget this favorite. They’re simple to prepare and ready in 5-10 minutes! I usually start these when the steaks go out to the hot charcoal fire. Omit the red wine and use ½ c. more beef stock if you are still on Atkins Induction.

Whenever I make a chuck roast or oven-baked brisket, I always save all the broth and freeze it in 1/2 c. blocks for just such quick recipes. You can use canned broth, but your final dish won’t be quite as tasty.

INGREDIENTS:

2 large portobello mushrooms

3 T. butter

1 large clove garlic, minced

½ c. rich beef stock

¼-½ c. dry red wine (I usually use Merlot or Cabernet)

Dash each sea salt and coarse black peppper

Optional: chopped parsley to garnish

DIRECTIONS: Wipe any dirt off mushrooms with a paper towel. Never rinse mushrooms in water else it will bleed into your sauces! Chop mushrooms into 1″ chunks. You can scoop out the gills if you like, but frankly, I never bother. Melt butter in skillet over medium high heat. Add mushrooms and minced garlic to the pan and sauté a few minutes or until they begin to look translucent. Add wine and beef stock and simmer a few minutes longer or until ‘shrooms are done. 🙂

NUTRITIONAL INFO: Makes two 3/4 c. servings, each contains:

232 cals, 19g fat, 7.4g carbs, 2.7g fiber, 4.7g NET CARBS, 6.5g protein, 93 mg sodium

6 thoughts on “Portobello Mushrooms in Wine Sauce

  1. Colette

    This is such a wonderful recipe Peggy. Exactly what I love. Yes, I save and freeze those drippings too, it makes all the difference in the world.Thanks for posting!Colette, ps come visit the gardening blog. One lady gave full video instructions on how she grows garlic, in Texas!

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    1. Thanks for the tip about the gardening video, Colette. I’m still working on getting my no-till lasagna garden beds set up at the cabin. About half my layers are in place. So not much planting going on just yet. Been too busy in the city to drive down there. But I do plan on doing some garlic. All I’ve planted there so far down there is green onions and sweet potatoes but both have done well in our sandy soil there.

    1. Sorry about that omission, Margaret. It’s 1/2 c. any dry red wine will do, added with the stock. I’ve put it in the ingredient listing now. Thanks for catching my mistake.

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