French Onion Portobello Brisket

When I need something that will appeal to the crowd at a winter potluck, I rely on this brisket flavored with baby portobello mushrooms and French onion soup. A bit of fresh sage makes the perfect garnish.

—AYSHA SCHURMAN AMMON, ID

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PREP: 20 MIN. • COOK: 8 HOURS • MAKES: 9 SERVINGS

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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

1. Cut the beef 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 the 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.

NOTE This is a fresh beef brisket, not corned beef.