Portobello Mushroom Sauce

10:00 pm on 3 November 2003

This is a great sauce that can be served with grilled or barbecued meats and poultry, eggs and bacon, as an alternative topping for baked potatoes, as a dip, or folded through pasta. It will keep in the fridge in a sealed, airtight container for up to three weeks.

(Serves 6)


  • 500 gms Portobello mushrooms (wiped with a damp cloth)
  • 100 gms extra virgin olive oil
  • 1 medium onion, finely diced
  • 125 mls balsamic vinegar
  • ¼ bunch of basil, chopped
  • 1 clove garlic, crushed
  • salt and pepper to taste


Rub the mushrooms with the olive oil and grill to give a light smoky taste.

Cook until limp and then pat dry to remove excess moisture.

Place all the ingredients in a blender and puree until smooth.

Season to taste.

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