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

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
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 8 hours
MAKES: 9 servings


  • 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 ounces cooked beef with 1/3 cup gravy equals 301 calories, 12 g fat (5 g saturated fat), 94 mg cholesterol, 324 mg sodium, 3 g carbohydrate, 1 g fiber, 42 g protein. Diabetic Exchanges: 6 lean meat, 1/2 fat.


  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.

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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!"

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."

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!"

Reviewed Feb. 9, 2011

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

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."

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