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French Onion Portobello Brisket

 French Onion Portobello Brisket
“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
9 ServingsPrep: 20 min. Cook: 8 hours


  • 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


  • Cut brisket in half; place in a 5-qt. slow cooker.
  • 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.
  • 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.
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,

2 of 2

French Onion Portobello Brisket (continued)

Nutritional Facts: 42 g protein. Diabetic Exchanges: 6 lean meat, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.