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French Onion Portobello Brisket Recipe
French Onion Portobello Brisket Recipe photo by Taste of Home
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French Onion Portobello Brisket Recipe

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“I use this recipe when I go to winter potlucks and want something everyone will love. Though I have seen kids who scrape away the mushrooms and onion, they still rave about how the meat tastes and gobble it right up.” —Aysha Schurman, Ammon, Idaho
TOTAL TIME: Prep: 20 min. Cook: 8 hours
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Cook: 8 hours
MAKES: 9 servings

Ingredients

  • 1 fresh beef brisket (4 pounds)
  • 1-3/4 cups sliced baby portobello mushrooms
  • 1 small red onion, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 1 can (10-1/2 ounces) condensed French onion soup
  • 1/4 cup dry white wine or beef broth
  • 1/2 teaspoon coarsely ground pepper
  • Fresh sage, optional

Nutritional Facts

5 ounce-weight: 301 calories, 12g fat (5g saturated fat), 94mg cholesterol, 324mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 42g protein Diabetic Exchanges:6 lean meat, 1/2 fat

Directions

  1. Cut brisket in half; place in a 5-qt. slow cooker.
  2. In a large saucepan, saute the mushrooms, onion and garlic in butter for 3-5 minutes or until onion is crisp-tender. Add the soup, wine and pepper; mix well.
  3. Pour mushroom mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender. Garnish with sage if desired. Yield: 9 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as French Onion Portobello Brisket in Simple & Delicious December/January 2011, p17

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for French Onion Portobello Brisket

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
njgodfrey
Reviewed Jan. 27, 2012

"This was awesome! Just a suggestion: I took the leftover brisket & shredded it. Over medium heat in a dutch oven, I cooked a 1/4 cup of diced green pepper & 1/4 cup of diced onion in a tablespoon of butter until tender. Reduce heat & add the shredded meat & stir until heated. Add four slices of provel cheese, & mix until melted in the meat mixture. Serve on hoagie rolls. YUM!"

MY REVIEW
bigmamacooks
Reviewed Jan. 26, 2012

"@anneej01: NO! Corned beef is a cured meat and has an entirely different taste from a "non-corned" brisket. You could probably adapt this recipe for another cut of beef if you can find the one indicated."

MY REVIEW
gillettcookie
Reviewed Jan. 1, 2012

"Overall a very good recipe.... I didn't have the french onion soup; or a packet of onion soup mix.... so it was a little bland. But next time I make it I will make sure to have those items on hand!! We enjoyed it; along with our black-eyed peas!! Happy New Year!"

MY REVIEW
anneej01
Reviewed Feb. 9, 2011

"I know the recipe says fresh brisket, but can I use a corned brisket instead? What's the difference?"

MY REVIEW
mkfrazier
Reviewed Jan. 12, 2011

"This turned out quite nicely. I had to use a smaller flank steak instead of brisket, so it was pretty lean. Still, it was nice and tender. I did reduce the cooking time to 6 hours given the smaller cut of beef. I also used beef broth, but think the wine would give it even more flavor. This will become a regular dish around here."

MY REVIEW
cris9
Reviewed Jan. 8, 2011

"This was very easy to make and was delicious the next night also."

MY REVIEW
lkail
Reviewed Dec. 12, 2010

"This recipe is both delicious and easy. I will definitely make again."

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