Recipe by RCOWGILL
"This recipe is a great addition to beef roast or a grilled steak. It is easy, quick, and can be prepared in the time it takes the steak to be grilled, if need be. We were absolutely amazed when this recipe became a favorite of our 2 year old grand daughter!"
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portobello mushroom caps
shallot, thinly sliced
I've been making this for quite some time and had to rate it since it's far too underrated for its category. This is definitely the side to use if you're trying to impress. Words cannot describe it's goodness. If you like mushrooms, you'll love this!
Just OK for us!
A delicious dish that is not too difficult. For a great vegetarian sandwich, serve open-faced on toasted rosemary foccaccia spread with dijonnaise. Sprinkle with chopped fresh parsley. For the reviewer who ended up with venegar tasting mushrooms, your wine must have been off. Thanks for the recipe.
We loved this! Didn't have shallot so we used vidalia onion instead and it was just wonderful with grilled steaks. Thanks!
It's a big hit! We loved it! Added to our side dish list. Thanks!
I used white wine and garlic instead of shallot. Added some cornstarch because the sauce was too watery for us. It was easy, impressive side dish.
Definite five star.
I used a delicious red wine from the nights before, it was wonderful. If the wine is good, the mushroom will be as well. For presentation, remember that white wine will not change the color of the mushrooms as the red wil darkened them a bit.
This was simple and all done on the BBQ.
Will make it again
Thanks for sharing
Delicious! Very easy and fast! I served it on top of steak.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Portobellos Sauteed in Wine
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 58
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