"This is an excellent side dish, or a great topping for grilled steak or baked potatoes." — Knightcraft
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1 1/2 tablespoons
1 1/2 tablespoons
fresh mushrooms, quartered
salt and pepper to taste
We thought this was very good. I only gave it a for because I altered the quantities of the ingredients. I used 1/2 onion, 1 clove garlic, 1/2 tsp thyme and 1/4 cup of wine. It went over well with our herb roasted lamb dinner. My husband, who is not keen on mushrooms, very much enjoyed it and even went back for seconds. Its a keeper in our home.
With all the flavorful savory ingredients in this recipe I had high hopes and expectations for a real taste sensation, although I must admit I was a little skeptical about achieving that result by baking rather than sautéing. As it turns out, I was right. Both Hubs and I were underwhelmed and thought these were kind of boring. I’d love to try this recipe again, with all its wonderful ingredients, but on the stovetop rather than the oven, where the mushrooms can sauté rather than stew in their juices.
I made this recipe for my husband because he loves mushrooms (I hate them). I followed the recipe exactly. My husband LOVED them. He loved them so much, I actually tried them and I could not believe it, but I liked them. I'll be making these again!!!
Enjoyed the flavors of the thyme with the portabello mushrooms we used (will also try it with morels)! Yes, I too, would prefer this sauteed, and I have enjoyed this dish both ways! But if you are looking to lose some pounds (as many of us are), or on a diet, baked is the way to go, and with the flavors of the spices, and truly to taste the mushrooms (I use portabellos or morels) this dish cannot be beat.
With some ingenuity, anyone can enjoy this recipe as they see fit... But it is obvious to me that the author of this recipe was trying to put forth a very healthy, yet tasty recipe!
wonderfull, i made this to go along with a rost...i think every one at the table ate more mushrooms then rost!
This was very good and quick to put together. A nice mushroom side dish. I served it with steak, but have to admit I prefer the texture and meatiness of fried mushrooms with my steak. I will make this again but perhaps not with a steak.
I thought this was so-so. I much prefer the flavor and texture of sauteed mushrooms. The good thing about this recipe is that it's easy to make.
So flavorful!!! These were perfect! I used fresh thyme and just garlic powder. I LOVED these and the wine gives them great flavor...thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Mushrooms with Thyme and White Wine
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 64
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