Burgundy Mushrooms Recipe Reviews - Allrecipes.com (Pg. 4)
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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Cooking Level: Expert

Home Town: Jackson, Mississippi, 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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Reviewed: Jan. 22, 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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Cooking Level: Expert

Living In: Malvern, Pennsylvania, USA

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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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Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA
Living In: Fairfax, Virginia, USA
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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Reviewed: Nov. 8, 2004
My father makes these all the time. I love them sooo much. I don't care for mushrooms, but these were the best!!! He makes them with his steak, but instead of can mushrooms he uses the fresh ones in the produce section! YUMMM
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