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French Onion Portobello Brisket

Total Time

Prep: 20 min. Cook: 8 hours

Makes

9 servings

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
French Onion Portobello Brisket Recipe photo by Taste of Home

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

Directions

  1. Place brisket in a 5-qt. slow cooker.
  2. In a large saucepan, cook the mushrooms, onion and garlic in butter until onion is crisp-tender, 3-5 minutes. Add the soup, wine and pepper; mix well.
  3. Pour mushroom mixture over beef. Cover and cook on low until meat is tender, 8-10 hours. If desired, garnish with sage.
  4. Freeze option: Place individual portions of sliced brisket in freezer containers; top with cooking sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add a little water if necessary.

Nutrition 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.

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