The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 29, 2009
I make this often, but always use fresh mushrooms. It is delicious!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Washington, D.C., USA
Living In: Aachen, Nordrhein-Westfalen, Germany

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: May 20, 2009
These really had excellent flavor! You could taste the beef broth and the wine. I used fresh mushrooms instead of canned. I think I added some garlic and I know I added salt and pepper. I never would have thought to prepare mushrooms this way. Thanks! P.S. Since I used fresh mushrooms, I did not have any canned mushroom liquid. Since I only used beef broth and wine, I did not have the same problem as other reviewers who said they had too much liquid. I had NO liquid left by the time they were done!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)
Photo by Wiley

Cooking Level: Intermediate

Home Town: Newport, Pennsylvania, USA
Living In: Middletown, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 7, 2009
Oh my goodness! This recipe is the best. I started growing my own mushrooms; portabella/crimini and white button. I grow them indoors and it has really been fun. I used a mix of my home grown mushrooms and made this as is except for thickening with just a touch of cornstarch at the end just to give it some body, not make it gravy. I served it on tenderloin fillet's with garlic mashed potato's. Spectacular is all I can say. Thanks so much for this one. This recipe would also be excellent for tenderloin tips...which I will make tomorrow with the left over sauce. A ten star recipe all the way.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Ms. gayle

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: West Des Moines, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Dec. 2, 2008
Wonderfull worth making more than a few times.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Edwin H. Kluge Jr.

Cooking Level: Expert

Living In: Oakland Park, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Oct. 14, 2008
These were really good. I cleaned my mushrooms and trimmed the ends. Threw them in 1 1/2 cps Beef Broth, 1/2 cp Merlot cause that's what I had. Topped with some garlic powder and Italian seasonings. Left out the onions cause they are a pain to chop. Came out really good and very flavorful!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Mandi

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Photo by Night Owl
Reviewed: Jul. 16, 2008
Nice side dish. But make sure your eating party likes whole mushrooms and/or red wine. . .
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Photo by Night Owl

Cooking Level: Expert

Home Town: Duvall, Washington, USA
Living In: Woodinville, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
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.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
Reviewed: Apr. 28, 2008
Just okay. Will not make again.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Monica, The Woodlands, Texas

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Scott Depot, West Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.38 star rating.
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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by twistedsisterl

Cooking Level: Intermediate

Living In: Scio, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Pam

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
Reviewed: Jul. 31, 2007
good made for Thanksgiving in 2006
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jun. 18, 2007
very flavorful
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Jan. 5, 2007
UNBELIEVABLY GOOD DISH!!! Seriously, it doesn't get better than this.
Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 1 stars. This recipe averages a 4.38 star rating.
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.
Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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!
Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
Reviewed: Sep. 26, 2006
This was really good! It went great with steak.
Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
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.
Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Streetsboro, Ohio, USA
Living In: Akron, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.38 star rating.
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!
Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 24) reviews
« PREV 1 | 2 NEXT »

 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?