Portobello Mushroom Sauce
1/4 cup butter
8 oz. portobello mushrooms, diced
1 1/2 cups port wine
2 cups heavy cream
salt and pepper to taste
1/4 cup chopped fresh basil
Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until tender. Stir in the wine, bring to a good rolling boil and let the liquid reduce by 1/2. Stir in cream, bring back to a boil and then turn the heat down to a simmer. Keep stirring until the sauce becomes a thick gravy. Stir in the basil just before serving.
*Port wine is very strong and pretty sweet. If you have correctly reduced by 1/2 there should be no sweetness to this - only a very rich flavor!!!
*You can serve this over pasta or over steak!!!