Portobello Cream Sauce

 

I love mushrooms, all kinds. I particularly love portobello mushrooms because of their meaty texture and taste, not to mention versatility. If you have never made one of those bad boys on the grill, that’s a “must do” this summer. I was looking to do something different with them, so decided to slice a couple super thin and turn them into a sauce for pasta. It was decadent! I truly think this sauce would be excellent over steak, chicken, and pork chops as well. You simply cannot go wrong with this, and it takes no time to put it together. Easy and company worthy, how often does that happen?Portobello Cream Sauce

  1 T. butter

1 T. extra virgin olive oil

6 oz. portobello mushrooms, thinly sliced

½ t. Montreal Steak Seasoning

1 t. Dijon mustard

1 c. heavy cream

Salt and freshly ground black pepper, to taste

Parsley flakes, or freshly chopped chives, to garnish

 Melt butter in a 10” skillet over medium heat. Add olive oil and raise the heat to high, getting the pan quite hot. Add mushrooms all at once, and let them cook for a minute without stirring. You want to get a nice sear on them. After a minute (or two) reduce heat, add steak seasoning, and sauté mushrooms until slightly softened, about 5 minutes. Stir in Dijon and heavy cream, and cook until sauce has thickened.

Remove from heat and stir in salt and pepper. Serve immediately over steaks, chops, or chicken, or toss as I did, with pasta.

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