The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 3, 2009
We really enjoyed the mushroom dish. I added a bit more wine and added fresh mushrooms. We used it as a gravy and it was very good
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Home Town: Ivesdale, Illinois, USA
Living In: Saint George, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 8, 2009
added chopped garlic good with the flat iron steak
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Oct. 25, 2009
I also used fresh mushrooms-8 oz of baby bellas & 8 Oz of regular. Flavor was very good! A nice change from our usual garlic butter mushrooms!
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Photo by lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Aug. 12, 2009
I would make it again. Used fresh mushrooms and the flavor was very beefy. I accidently let the liquid reduce too much in the end and will try to pull them off the stove sooner next time, they still tasted good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jun. 28, 2009
I make this often, but always use fresh mushrooms. It is delicious!
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Photo by SpottedSparrow

Cooking Level: Intermediate

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

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: May 15, 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!
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Photo by Wiley

Cooking Level: Intermediate

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

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 3, 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.
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Cooking Level: Expert

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

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 2, 2008
Wonderfull worth making more than a few times.
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Photo by Edwin H. Kluge Jr.

Cooking Level: Expert

Living In: Oakland Park, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 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!
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Photo by Mandi

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
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Reviewed: Jul. 16, 2008
Nice side dish. But make sure your eating party likes whole mushrooms and/or red wine. . .
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Cooking Level: Expert

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

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 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.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Apr. 28, 2008
Just okay. Will not make again.
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Photo by Monica, The Woodlands, Texas

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 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.
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Cooking Level: Intermediate

Living In: Scott Depot, West Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 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.
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Photo by twistedsisterl

Cooking Level: Intermediate

Living In: Scio, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 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.
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Pam

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Jul. 31, 2007
good made for Thanksgiving in 2006
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jun. 18, 2007
very flavorful
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 5, 2007
UNBELIEVABLY GOOD DISH!!! Seriously, it doesn't get better than this.
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.29 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.
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