Monday, February 27, 2012

Portobello Mushrooms and Port Wine Reduction


I’m very fortunate that my husband loves mushrooms. In general, I find that most people either love them, or hate them. We’re a mushroom loving family, which is good since there are just so many different varieties available to us. Each week, when I place my fruit and vegetable order at our Greengrocer, I always ask if they have nice portobello mushrooms. They are definitely my favorite type of mushrooms, especially since they are so meaty and hearty. Now, I have never attempted to grill a portobello mushroom and serve it as a burger, but I’m hoping to try that this summer.

Instead, I like to make stir fries with the delicious fungi. I also like to serve it on its own, as opposed to crowding the mushroom with other vegetables. In this recipe, you can also swap out the port wine with another red cooking wine you like, or you can use balsamic vinegar. I happen to like the flavor port wine gives the dish, but go with what pleases your palate.

This side dish works great paired with everything from a nice cut of roast beef, to turkey meatballs. I also like it with my honey mustard corned beef, so stay tuned to future blog posts for that recipe!


Portobello Mushrooms and Port Wine Reduction

Yield: Serves 2-4

Prep Time: 5-10 minutes

Cook Time: 15 minutes

Total Time: 25 - 30 minutes

An earthy side dish that's aromatic, flavorful, and a perfect showcase for beautiful portobello mushrooms.


2 tablespoons extra virgin olive oil
6 large portobello mushrooms, cleaned and dried
1 garlic clove, minced
2 sprigs of thyme, needles removed and chopped
1/4 cup Port wine (or any red wine of your choice)
Salt and pepper to taste


Slice portobello mushrooms lengthwise. Heat a non-stick skillet over medium high heat. Add extra virgin olive oil. While the oil warms in the pan, add the garlic clove. Stir until tender but not brown. Add the portobello mushrooms. Stir occasionally. You will notice the mushrooms, while cooking, will give off some water. Stir until some of that water evaporates. When it has cooked down, add the port wine. Stir until combined and cook until some of the liquid has evaporated. Remove from heat and add thyme, salt and pepper. Serve warm.


10 Responses to “Portobello Mushrooms and Port Wine Reduction”

  1. 1

    Miriyummy — February 27, 2012 @ 10:09 am

    Sounds like a really yummy recipe, although we tend to horde our port wine for drinking. I’ve got a Shiraz that might want to get splashed a bit over this, so I’ll probably try this for Friday night.

    We usually stuff our portobellos with a mixture of parsley, walnuts and havarti.

  2. 2

    Miriam @ Overtimecook — February 27, 2012 @ 1:46 pm

    This looks delicious! I generally just grill my portobello mushrooms with olive oil, kosher salt and black pepper, but this looks like a great way to dress it up a bit.

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    Lauri Lavelett — July 12, 2013 @ 9:20 pm

    “Mushroom” describes a variety of gilled fungi, with or without stems, and the term is used even more generally, to describe both the fleshy fruiting bodies of some Ascomycota and the woody or leathery fruiting bodies of some Basidiomycota, depending upon the context of the word…’`*

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