Reviewed: Jul. 16, 2008

Nice side dish. But make sure your eating party likes whole mushrooms and/or red wine. . .

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Night Owl

	Cooking Level: Expert Home Town: Duvall, Washington, USA Living In: Woodinville, Washington, USA
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Reviewed: Jun. 27, 2008

Definitely need to doctor this one, but it was very good. I cut the onions in thin strips and sauteed them in a little butter, EVOO, and garlic. I used only 4oz of double strength broth and about 3/4 cup of wine. I also used fresh mushrooms, which I cut in half to help them absorb flavors. I let it reduce until it had a caramelized quality. Simply delicious.

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CityWok


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Reviewed: Apr. 28, 2008

Just okay. Will not make again.

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Monica, The Woodlands, Texas


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Reviewed: Apr. 7, 2008

We will definitely be making this again. It smelled wonderful while on the stovetop. The only thing that surprised me was that the mushrooms did not absord as much flavor as I expected. I did use fresh mushrooms, but I cooked them for almost 40 minutes. Maybe simmering them for a longer time would help.

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Maksim's mom & dad

	Cooking Level: Intermediate Living In: Scott Depot, West Virginia, USA
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Reviewed: Feb. 26, 2008

Since we love mushrooms it's hard to say we didn't really like this. Just our personal preference that we do not really care for mushrooms prepared this way...though we ate them.

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twistedsisterl

	Cooking Level: Intermediate Living In: Scio, Oregon, USA
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Reviewed: Nov. 21, 2007

Several years ago, our son made these for us - almost addictive! He has since begun studying in Culinary School and still makes these, with rave reviews each time! Be sure to use low fat & low salt beef broth when making this.

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Pam


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Reviewed: Sep. 21, 2007

Very good flavor, but I would use much less broth next time and add some butter to saute the onions. Otherwise, the recipe as called for is way too soupy.

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JJCLATA


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Reviewed: Jul. 31, 2007

good made for Thanksgiving in 2006

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HEATHBAR44


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Reviewed: Jun. 18, 2007

very flavorful

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peggy green


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Reviewed: Jan. 5, 2007

UNBELIEVABLY GOOD DISH!!! Seriously, it doesn't get better than this.

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TheLadyKatie


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Reviewed: Dec. 31, 2006

I'm sorry, this was a disaster! The only thing I did different was triple the recipe for a crowd, but I didn't think that would matter. It was way too much liquid that wouldn't cook down. Finally I drained all the liquid out of the pan and kind of started over with the (canned) mushrooms. I sauted in half stick butter and added in more burgundy wine. The onion was still in the pan with the mushrooms and they did add a nice flavor. They turned out very good after my re-do. Sorry.. I dont know what went wrong here. Thanks though.

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LDALLAS


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Reviewed: Sep. 28, 2006

I added a splash (maybe a tablespoon or two) of lemon juice, and I let it reduce well beyond half volume. The result was just fantastic!

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Hamachi


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Reviewed: Sep. 26, 2006

This was really good! It went great with steak.

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mpact27


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Reviewed: Mar. 20, 2006

I made these and becuase of late arrivals they sat on the stove for much longer than called for----DELICIOUS. I used fresh mushrooms and just a red wine, next time I think I will add a touch or red wine vinegar for a little zap.

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DIANERATCHFORD

	Cooking Level: Expert Home Town: Streetsboro, Ohio, USA Living In: Akron, Ohio, USA
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Reviewed: Sep. 18, 2005

This is easy, and it tastes GREAT, I actually used fresh mushrooms and it was fine. I also used a little corn starch to thicken the liquid before serving, I thought I was eating burgundy mushrooms from a gourmet restaurant!

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Dezirayclick


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Reviewed: Jan. 25, 2005

These mushrooms are quite tasty, but next time, I might skip the beef broth and just reduce the wine, onion, and FRESH mushrooms. It might make for a more concentrated mushroom dish, similar to THAT restaurant's dish the other reviewers were hinting out.

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KOALAGIRL

	Cooking Level: Expert
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Reviewed: Jan. 6, 2005

Really awesome! My boyfriend and I work in a restaurant that serves these mushrooms with their steaks. We were trying to imitate the recipe with our steaks and we hit it right on the nose! Thank you!

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MOLLE888

	Cooking Level: Intermediate Home Town: Bethesda, Maryland, USA Living In: Fairfax, Virginia, USA
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Reviewed: Dec. 12, 2004

Really good! I actually marinated the mushrooms in more wine than the recipe called for overnight and added several splashes of Worchestershire sauce for richer flavor.

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CDANGER


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