I was really looking foward to tasting the clams in these mushrooms. I added the 2 tablespoons Italian seasoning (I used Salamida's Italian seasoning) but unfortuinately that is all I could taste, everything else was to a "t". I will try again - but I WILL cut the Italian seasoning down to 1 tablespoon - mayhap even less. Could be the case that Salamida's Italian seasoning is more potent than your average, but sadly, kinda ruined the dish with 2 tbls.

Reviewed On: Jul. 2, 2009

Quite good, word of warning however. There is a fine line between cracking peppercorn and grounding. Be careful, you don't want to leave the peppercorn so big that guests are cracking their teeth on it. But also you don't want to over-ground it to the point that the pepper becomes over-whelming, which with 3 tbs. of black pepper in this recipe its quite easy to accomplish (I upped servings to 12). Id recommend giving this recipe a dry-run before anything major. It has potential to be a very good home-made version of your "average" supermarket pork loin that comes with a pepper-herb coating, but mind your pepper.

Reviewed On: May 24, 2009

Really Quite good. I was looking to make more of a meal out of it so I added 2 boneless chicken breasts (sliced and cooked with a small drizzle of olive oil while cooking the mushrooms, then added before stirring in milk and broth). 1 last change which I dont regret, I used 3/4'rds normal fresh sliced mushrooms and 1/4'th Shiitake mushrooms, just for a different taste (as this soup was the entire meal). I will make again.

Reviewed On: May 17, 2009