Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mushrooms
Cream Sauce
Method
Mushroom Preparation
- 1
Clean the Mushrooms
Gently wipe the Portobello mushrooms with a damp cloth to remove any dirt. Remove the stems and gills using a spoon.
- 2
Season the Mushrooms
In a large bowl, combine the olive oil, minced garlic, salt, and black pepper. Add the cleaned mushrooms and toss until they are well coated.
- 3
Cream Sauce Preparation
- 4
Cook the Port Wine
In a medium saucepan over medium heat, pour in the port wine. Bring it to a simmer and reduce by half, which should take about 5-7 minutes.
- 5
Add Cream and Seasonings
Once the port wine has reduced, lower the heat and add the heavy cream, Dijon mustard, and fresh thyme. Stir well and let it simmer for another 3-5 minutes until slightly thickened.
- 6
Finish the Sauce
Stir in the Parmesan cheese until melted and smooth. Adjust seasoning with salt and pepper to taste. If the sauce is too thick, you can add a splash of water or more cream to reach your desired consistency.
Serving
- 7
Plate the Dish
Place the grilled Portobello mushrooms on a serving platter. Drizzle the creamy port sauce generously over the mushrooms.
- 8
Garnish
Optionally, garnish with additional fresh thyme or a sprinkle of Parmesan cheese before serving.
