Outstanding recipe. I took the suggestion of others and reduced the amount of butter used and paid careful attention to the sauce during and after emulsifying the butter. I used a dry chardonay for the recipes because it's what I had on hand and it still worked beautifully. I took another reviewers recommendation and sliced the cooked tuna into 1/2 slices with a sharp knife and fanned them out on the plate over a little basmati rice with a salad. Very nice, very elegant, very tasty dinner.

Reviewed On: Mar. 14, 2009

Excellent recipe and very easy to make. I took asparagus, cut into quarters (half of a bunch) and added a couple minutes before the mushrooms . . . what a GREAT additional. I also noticed a lot of users saying that it was too soupy or that they couldn't get it to reduce. I like making this recipe with half portobello slices and half white, which produces a lot of moisture. Just extend your cooking time a little to allow the mixture to reduce before adding the wine. The extra time it takes (just a few minutes) will pack all of that flavor into the moist mushrooms . . . the little juice that's left over is AWESOME!

Reviewed On: Apr. 10, 2008

This was an excellent vegetarian dish - even as a main course. I made a few alterations to kick it up a notch, not that it really needs it, though. For two mushrooms I chopped 1/4 cup of green onions, 1/4 cup of jalepenos, 2/3 cup of red bell pepper added that to fresh cracked black pepper, a dash of onion powder and a 1/4 cup of olive oil and then lightly blended/chopped it in the bleder to creat a thick salsa like mixture. I cooked gill side down for 5 min and then flipped and added mixture, cooking for another 12 minutes. You can top with a slice of smoke cheese and eat on a sandwich or just use a knife and fork! Excellent recipe.

Reviewed On: Mar. 30, 2008