Reviewed: Apr. 9, 2009

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.

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EPICURIAN

Cooking Level: Expert

Home Town: Islip, New York, USA

Living In: Lehigh Acres, Florida, USA

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Reviewed: Sep. 22, 2007

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.

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jamiejfm

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Santa Monica, California, USA

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Reviewed: Sep. 2, 2007

Delicious as a side dish.

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Sara

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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Reviewed: Jul. 13, 2007

wonderfull, i made this to go along with a rost...i think every one at the table ate more mushrooms then rost!

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Ashi Meessir

Cooking Level: Intermediate

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Reviewed: Jun. 13, 2007

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.

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