This sauce was absolutely incredible! I bought all the mushrooms listed with exception of the morels (they are just too expensive!) Also, we didn't have Demi Glace and weren't sure what it was so we wing'd it by using rich beef stock with a packaged brown sauce. I'm sure REAL Demi Glace would've knocked this recipe off the charts, but the packet gravy/sauce mix still had wonderful results. A definite keeper!

Reviewed On: Apr. 13, 2009

This recipe is a real keeper. I didn't have time to marinate for the full 6 hours and it still came out delicious. I also broiled mine in the oven 5 minutes on each side and served Wild Mushroom Sauce (also on this site) with Portabella Mushroom Ravioli. Wonderful combination of flavors. We will definitely be using this marinade over and over.

Reviewed On: Apr. 13, 2009

I made this recipe initially by modifying to make it Vegan for my vegan sister and her husband. I used the soy protein "gound beef" and vegetable broth and it was fantastic - much better than I thought it would be. I have yet to make this using ground beef... but instead prefer ground pork or ground chicken. I use a little more ginger and garlic than this recipe calls for and add water chestnuts for extra crunch. A great recipe that can be made with whatever you have on hand in your vege bin!

Reviewed On: Aug. 20, 2008