Reviewed: Feb. 12, 2006

My wife thought these were great as is, while I would add a bit of sugar to cut the vinegar flavor slightly. Either way, the mushrooms were very good and we highly recommend them!

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IVPLAY

Cooking Level: Intermediate

Home Town: Polson, Montana, USA

Living In: Fargo, North Dakota, USA

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Reviewed: Jan. 18, 2006

Delicious and mouthwatering! Just what I was looking for! Thank you!

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PANDABEAR01

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Apr. 3, 2005

These were ok. They were decent hot, and better cold. The tang of the balsamic vinegar was especially noticeable, so if you like balsamic vinegar, give this a try.

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BakingBot

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Berkeley, California, USA

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Reviewed: Mar. 23, 2005

delish! i modified the recipe somewhat, though: i used less oil, i sued "baby bella" mushrooms, and i added a couple of shallots, very thinly sliced (these carmelized and added a richer flavor). these mushrooms can be eaten hot or room temperature - but i prefered them hot. will definitely make for my next dinner party!

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JF224

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Reviewed: Feb. 11, 2005

I did like this recipe, but you must use a very good balsamic vinegar...otherwise it will be too vinegary. I found the longer the mushrooms marinated the better. I'm not sure that I cared too much for them warm.

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APBORDA

Cooking Level: Intermediate

Home Town: Brewster, New York, USA

Living In: Vero Beach, Florida, USA

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Reviewed: Feb. 8, 2005

quite good. nice and simple. flavorful!

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ACRUX

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Reviewed: Jan. 30, 2005

Awesome! Really fast too. I love balsamic but never thought to saute mushrooms in it. Who knew? I went lighter on the wine oil and heavier on the balsamic and even added spinach like another reviewer did. I had made a big dinner but ended up eating only this! This one goes in my permanent file - thanks Christine!

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MOONNOODLE

Cooking Level: Intermediate

Home Town: Everett, Washington, USA

Living In: Republic, Washington, USA

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Reviewed: Nov. 20, 2004

Used red wine instead and served over spinach, with steak. Very good.

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LEANNET3

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Reviewed: Nov. 18, 2004

All of my friends are now asking me for this recipe. Absolutely wonderful (and easy)

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BAMASKYE

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Reviewed: Jul. 23, 2004

awesome recipe! easily doubled

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SSILVE01

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Reviewed: Jun. 30, 2004

These were all right. I couldn't get my bottle of white wine open (I'm pathetic, all right?) so I put in a little worcestershire instead. Not bad.

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QUEENNMAB

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Reviewed: May 25, 2004

Nice and tangy. Really good flavour if you like tartness.

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KazMc

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Reviewed: Apr. 15, 2004

THIS RECIPE WAS SIMPLE AND YUMMY, I ACTUALLY USED WISHBONE BALSAMIC VINAGRETTE DRESSING.

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LANILALA

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Reviewed: Mar. 1, 2004

I made these mushrooms about a week ago, and they were great! I used less vinegar as suggested above. My husband liked it so much, he asked for it again tonight!

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The Spicelands

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Reviewed: Feb. 24, 2004

It was an okay dish, but only if you REALLY love vinegar. Had a lot of turned up noses to this dish.

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bankergrl1976

Cooking Level: Expert

Home Town: Chadbourn, North Carolina, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Jan. 11, 2004

It was great I added some baby leaf spinach and a little sundried tomatoes.

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SMR12MCG

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Reviewed: Nov. 15, 2003

Would give this 5 stars if the vinegar is halved.

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TCONNON

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Reviewed: Sep. 12, 2003

I used half butter and half olive oil to saute some chopped onions till soft before I added the garlic. I also added some sherry and worcestershire sauce w/ the white wine and balsamic vinager. This really gave the shrooms a nice rich flavor. Delicious!!! I'm thawing a steak for tomorrow, I hope I can save some shrooms till then!!!

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CHEFDALI

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Reviewed: Aug. 25, 2003

I was almost out of olive oil and used butter instead. If it weren't for the saturated fat, I would always use butter in this recipe. I also went a little easy on the balsamic because I didn't want it to be overpowering. Very nice recipe.

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