Portobello Mushroom Sauce

Portobello Mushroom Sauce

  • Prep: 10 min
  • Cook Time: 15 min
  • Total: 25 min
  • Serving: 2 Servings

Portobello mushrooms are flat, dark open-capped mushrooms with a thick and meaty texture that make them the perfect substitute for meat. Serve this sauce over pasta, polenta or mashed potatoes.


  • 3 tablespoons olive oil
  • 2 (8-ounce) portobello mushroom, stem removed and sliced (2-1/2 cups)
  • 1 cup finely chopped onion
  • 4 cloves garlic, minced
  • 5 tablespoons dry red wine
  • 4 teaspoons snipped fresh oregano
  • 6 plum tomatoes, chopped


  1. Place the olive oil into a large sauté pan over medium-high heat. Once it begins to shimmer, add the mushrooms, onion, and garlic, and sauté the mixture for 5 minutes. Stir in the wine and bring the mixture to a boil.
  2. Cover the pan and simmer the mushroom sauce for 5 minutes before adding the tomatoes and oregano. Bring the mixture back to a simmer, cook for 2 minutes and then serve immediately.


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