Creamy Mushrooms with Port

  • Creamy Mushrooms with Port

Creamy Mushrooms with Port


 (serves 4)

Serve as an autumnal brunch, light lunch or supper. 


70g (7 tbsp) unsalted butter (diced)

50g (3) shallots (finely chopped)

2 cloves garlic (finely chopped)

380g-400g (8) Portobello mushrooms (cut into 1 cm thick slices)

240g (12) button mushrooms (cut into 1cm thick slices)

120ml (8 tbsp) port

20ml (1 tbsp + 1 tsp) balsamic vinegar

2 tsp wholegrain mustard

250ml (1 cup) cream

1 tsp flaky sea salt

1/2 tsp freshly ground black pepper

2 tbsp finely chopped chives

4 slices sourdough bread (toasted)


Place a heavy-based pan over a medium heat and add half the butter. Once melted add shallots and cook for 1-2 minutes or till they begin to soften but not to brown.


Add garlic and cook for a further minute or till garlic has softened.Place second half of butter in pan and melt. Add mushrooms and cook, shaking pan from time to time, till softened and juices are beginning to run.


Pour in port and bring to the boil. Reduce heat and simmer till port and mushroom juices have reduced to around 2 tablespoons.Add cream, balsamic vinegar, mustard, salt and pepper. Stir constantly for 4-5 minutes till liquids have reduced to a thick creamy sauce.Season with salt and pepper and sprinkle with chives.


Accompany with toasted sourdough and serve immediately.