This would be a much better recipe with a small, but important change, but I can only rate it two stars as written - I've made a baked mushroom recipe before and didn't care for the stewed, rather than roasted effect. Mushrooms are already loaded with water and this recipe only compounds the problem by calling for even more water and then to cover the pan! I changed the cooking method altogether, simply sauteing everything in a large skillet in a combination of butter and olive oil and NO water. Rather than Italian seasoning I used a handful of chopped fresh herbs at the end. This version was so much better; a solid 4 stars, and a unique change from the sauted mushrooms I generally serve with our grilled steaks.
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This would be a much better recipe with a small, but important change, but I can only rate it...