Reviewed: Oct. 31, 2008

This recipe was pretty good. I didn't have white wine so I used the same amount of red. I will admit that it didn't smell that good when cooking, but the taste turned out to be much better than the smell.

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PrncssLee

	Cooking Level: Intermediate Home Town: South Milwaukee, Wisconsin, USA Living In: Watertown, Wisconsin, USA
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Reviewed: Sep. 10, 2008

I loved this recipe, however I had red wine on hand so I used that instead of the white wine. I put them ove a grilled chicken breast and loved it.

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abruyere

	Cooking Level: Intermediate Home Town: Deshler, Nebraska, USA Living In: Bedford, Texas, USA
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Reviewed: Sep. 5, 2008

I've made this a couple of times and loved it. The only change I made is red wine instead of white.

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RIGATONI28


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Reviewed: Aug. 31, 2008

Great as written, but I REALLY liked it with homemade roasted garlic. As always, I made it with white balsamic vinegar. I liked a previous reviewer's suggestion of serving it over steak. I might try that this week. Thanks!

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Caroline C

	Cooking Level: Expert
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Reviewed: Aug. 29, 2008

Really quick & easy to make. I really liked the tanginess added from the vinegar.

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Marcy


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Reviewed: Aug. 9, 2008

Great way to serve mushrooms. I happen to love balsamic vinegar. My husband is the pickiest diner, but ate all of them. This is a keeper.

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Mary


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Reviewed: Jun. 30, 2008

I totally enjoyed this recipe. It is exceptionly easy and provides a wonderful flavor. I used medium to large white mushrooms and followed the recipe exactly except I only used 1/3 the recipe which for me was about one serving. The balsamic vinegar adds a great flavor to the overall taste. I put the mushrooms directly on a plate with a large T-bone steak. I will use a separate bowl for the mushrooms next time as some of the vinear travelled over and onto the steak. Naughty, naughty. GREAT recipe - thanks.

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Mac

	Cooking Level: Intermediate Home Town: Akron, Ohio, USA Living In: Greenville, South Carolina, USA
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Reviewed: Jun. 12, 2008

the only thing I changed was instead of garlic, I used some diced shallots and i halved the mushrooms instead of slicing and cooked them a minutes longer.they were amazing, my husband had made hollandaise sauce for asperagus and i ended up dipping all my mushrooms in it.you all HAVE to try it with hollandaise,it was so good that my eyes rolled back in my head!

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hoot_lover

	Cooking Level: Intermediate Home Town: Bathurst, New Brunswick, Canada Living In: Phoenix, Arizona, USA
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Reviewed: Jun. 9, 2008

Perfect as an entrée or side dish, and very easy to make! Go easy on the balsamic, however, or drain a little before serving, as the juices from the mushrooms themselves made them a bit watery.

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Landis

	Cooking Level: Intermediate Home Town: Paris, Île-De-France, France
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Reviewed: Apr. 4, 2008

I LOVE mushrooms and Balsamic Vinegar is one of my favorite ingredients. I like that the mushrooms didn't have to cook for too long and weren't mushy. I did add shallots like another review mentioned but this would have still been great without them. THANK YOU!!!

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JENNTURNER

	Cooking Level: Intermediate Living In: Virginia Beach, Virginia, USA
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Reviewed: Mar. 26, 2008

I added a half an onion, and some garlic to the mushrooms, omitted the white wine and let it all carmelize. It was to die for!!!

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kmelby


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Reviewed: Mar. 24, 2008

I LOVE this recipe as is, but for my picky hubby (who dislikes a strong balsamic flavor) I reduce the olive oil to 1/4 cup or less,reduce Balsamic to 1 TBS, and add 1 TBS of butter with the wine.

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tracybh

	Cooking Level: Expert Living In: Beverly Hills, California, USA
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Reviewed: Feb. 5, 2008

I love this recipe and used to make it all the time but my new boyfriend doesn't eat shrooms so I make it with green beans instead and add some crumbled bacon.

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DUBYANGE

	Cooking Level: Expert Living In: Warren, Michigan, USA
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Reviewed: Nov. 22, 2006

These were actually pretty good. The only thing I changed was to only use 1 1/2 Tbsp. balsamic to cut the tang that some reviewers complained about. Other than that, perfect.

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Raoulysgirl

	Cooking Level: Expert Home Town: Linn Creek, Missouri, USA Living In: Camdenton, Missouri, USA
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Reviewed: Jul. 18, 2006

We loved it!!!! I didn't have white wine, so I used the same amout of a kind of bourbon.(Dutch "Vieux". As usual I was in a hurry so I got the method messed up. Sauted the garlic, added the vinegar and Vieux. Let it cook and then added the mushrooms. Cooked it about 2 minutes. Devine !!! Had to keep tasting if it got even beter while cooling..... Next time I'm making double!! Thanks for a winner !!

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Melissa Scholte

	Cooking Level: Expert Home Town: Newcastle, Kwazulu-Natal, South Africa Living In: Uithuizermeeden, Groningen, Netherlands
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Reviewed: Jul. 16, 2006

little strong

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Rob

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