Reviewed: May 18, 2012

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

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Reviewer:

Kamal

Cooking Level: Expert

Reviewed: Mar. 26, 2012

Best mushroom dish I've had.

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Reviewer:

Rex Hutcheson

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Reviewed: Mar. 13, 2012

all i had was red wine and it tasted delicious. even my picky boyfriend loved them, thanks

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Reviewer:

LANGSTON28

Cooking Level: Expert

Living In: Wayne, Michigan, USA

Reviewed: Oct. 10, 2011

Just OK for us!

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Reviewer:

kirklandcook

Cooking Level: Intermediate

Home Town: Roseville, Michigan, USA

Living In: Kirkland, Washington, USA

Reviewed: Nov. 8, 2010

Delicious! Very easy and fast! I served it on top of steak.

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Reviewer:

jamiebeth

Reviewed: May 2, 2010

Mushroom lovers, try this recipe. To the reviewer who needed to add cornstarch to the "sauce," note that the recipe states to let the wine "nearly evaporate." No sauce with this dish. I rubbed olive oil into the mushrooms (both sides) prior to grilling. I didn't have shallots onhand so used half a large vidalia onion and added garlic, like other reviewers. Paired nicely with grilled Steelhead Trout from this site. Thanks RCOWGILL !

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Reviewer:

Happy Cookah

Cooking Level: Expert

Home Town: Fall River, Massachusetts, USA

Living In: South Jordan, Utah, USA

Reviewed: Mar. 7, 2010

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.

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Reviewer:

NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

Reviewed: Feb. 4, 2010

I LOVE mushrooms and I LOVE this recipe! This is a great recipe for those mushroom lovers out there.

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Reviewer:

PanchitosMommyCooks

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

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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