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Portobello Mushroom Sauce

Savory Portobello Mushroom Sauce recipe! Rich flavor in 30 minutes. Sauté onions, garlic, thyme, and mushrooms, then simmer in white wine and broth. Serve hot, garnish with parsley and enjoy!

Rich, earthy, and utterly decadent, this Portobello mushroom sauce is a game-changer for pasta, meat, or veggies.

With a depth of flavor from sautéed onions, garlic, and herbs, it’s elevated by the meaty texture of Portobello mushrooms and a velvety flour-butter paste.

Get ready to elevate your meals!

Ready Time

45 mins


6 servings


  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups mixed mushrooms (button, cremini, shiitake), sliced
  • 6 Portobello mushrooms, stems removed and caps sliced
  • 1 cup dry white wine
  • 1 cup vegetable broth
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • Fresh parsley, chopped (optional)


Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

Add the thyme, basil, salt, and pepper, and cook for 1 minute, stirring constantly. Add the mixed mushrooms and cook until they release their liquid and start to brown, about 5 minutes.

Add the sliced Portobello mushrooms and cook for an additional 2-3 minutes, until they start to soften.

Add the dry white wine and cook until the liquid has almost completely evaporated, about 5 minutes. Add the vegetable broth and bring to a simmer.

Let cook for 5-7 minutes, until the sauce has thickened slightly.

In a small bowl, whisk together the flour and butter to make a paste. Stir the flour paste into the sauce and cook for an additional 2-3 minutes, until the sauce has thickened to your liking.

Taste and adjust seasoning as needed.

Serve hot, garnished with chopped parsley if desired.


Use a good quality dry white wine for the best flavor.

Don’t overcrowd the saucepan, cook the mushrooms in batches if necessary, to ensure they brown evenly.

Fresh thyme and basil can be used instead of dried, just use triple the amount.

You can also use other types of mushrooms like oyster or chanterelle for added flavor.

For a creamier sauce, add 1-2 tablespoons of heavy cream or sour cream towards the end of cooking.

This sauce is great with pasta, meat, or as a dip, get creative!

Nutrional Value

  • Energy: 220 kcal
  • Fat: 12g
  • Saturated fat: 3.5g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 3g
  • Sodium: 400mg
  • Cholesterol: 10mg
  • Sugar: 4g
Portobello Mushroom Sauce
Portobello Mushroom Sauce

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