Reviewed: May 20, 2012

The quality and taste of this dish is highly dependent on the kind of mushrooms you buy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Reviewed: Feb. 13, 2012

OMG These are phenomenal!! I did substitute bourbon and added butter to oil. I also added a whole onion slivered. We ate them in tacos. I made more than enough for leftovers, but to my amazement my husband ate every last bite. This very traditional meat lover absolutely loved them. Thanks!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MACYLOVESCOOKIES

Reviewed: Jan. 25, 2012

Wonderful. I don't even like mushrooms and I could eat these all night! Made them as a side dish for dinner. Didn't even need salt and pepper.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

erina93

Reviewed: Oct. 30, 2011

Loved these mushrooms as is and would definitely make them again. I just cooked them long enough to make them look like the recipe picture which turned out to be longer than called for.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Julie

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Living In: Bensalem, Pennsylvania, USA

Reviewed: Sep. 22, 2011

I only gave 4 stars because I didn't have white wine and used cooking sherry instead (which is yummy, btw). The first time I made this was almost exactly to the recipe. Tonight I added chopped green bell peppers. Yum! I served it over lettuce. :0)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

aswornell

Cooking Level: Expert

Home Town: Middleton, Idaho, USA

Living In: Happy Valley, Oregon, USA

Reviewed: Sep. 10, 2011

These were o.k. I had to add some agave syrup to offset the tangyness of the vinegar. Unfortunately I didn't have any wine to add. I won't make them again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

tantuc

Cooking Level: Intermediate

Living In: Laguna Hills, California, USA

Reviewed: Aug. 12, 2011

I took into consideration some of the mixed reviews when preparing this recipe. I had a pound of fresh baby bella mushrooms, sliced. 1/3 cup of olive oil is a lot of oil so I eyeballed mine, 2 T in a skillet. Once heated I added the sliced mushrooms, then a couple of sliced garlic, stirring everything. I grinded some fresh ground black pepper on top of the mushrooms. Did not add any salt. I added 2T of white wine and 1T of baslsamic vinegar. I also added a tiny pinch of white sugar to shave off that edge of "tang" from the vinegar. I am so glad that I did not add the full 3T of Balsamic called for in this recipe. The combination of seasonings blended well- a nice rich depth of flavors. These mushrooms were delicious and complemented my steaks, "Roasted Tomatoes with Garlic", and "Ciabatta Bread", also from this website.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Jun. 26, 2011

The balsamic was a bit much.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

QUASINAUGHT

Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA

Living In: Sunnyvale, California, USA

Reviewed: Jun. 13, 2011

Awesome! This was the first time I've ever enjoyed eating mushrooms! They were great hot and just a good cold! No modifications necessary! I've made this recipe too many time to count. . .

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

KailynJoy

Reviewed: Apr. 25, 2011

Best mushroom recipe I have tried so far. I used red wine instead, but it was still very nice. I liked the explosion of flavor when I bit into the mushrooms...mmmm!

Was this review helpful? [ YES ]
2 users found this review helpful