The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
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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Cooking Level: Expert

Home Town: Islip, New York, USA
Living In: Lehigh Acres, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
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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Cooking Level: Expert

Home Town: New York, New York, USA
Living In: Santa Monica, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Sep. 2, 2007
Delicious as a side dish.
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Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
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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Photo by Ashi Meessir

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
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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Cooking Level: Expert

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