Reviewed: Sep. 1, 2009

My husband has been making something like this for a while now. He always uses red wine (since we're grilling steaks), wht. sliced mushrooms, sometimes more or less Worcestershire, sometimes more or less A-1, garlic, butter, always red wine. Even when we use a spoiled red wine, it has never tasted vinegar-like. I can't wait to try this with shallots! You really can't miss w/a saute of wine, butter, shallots, garlic, and mushrooms!

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Reviewer:

I hate cooking

Cooking Level: Beginning

Home Town: San Mateo, California, USA

Living In: Paso Robles, California, USA

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Reviewed: Sep. 16, 2008

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.

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: May 17, 2008

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!

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Green Jeanne

Living In: Bozeman, Montana, USA

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Reviewed: May 1, 2008

WE LIKED HOW THEY COOKED UP ON THE GRILL, BUT EVEN WITH A NEW BOTTLE OF WINE, WHEN IT COOKED DOWN IT TASTED LIKE VINEGAR (WHICH MY BOYFRIEND HATES). I WOULD MAKE, BUT WITH LESS WINE NEXT TIME.

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