Reviewed: Oct. 20, 2009

I made this both with and without the wine and it's still great! Very fast, easy, and delicious.

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Melophone

Cooking Level: Beginning

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Reviewed: Oct. 1, 2009

the only way to make mushrooms!!

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Jaime

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Reviewed: Aug. 19, 2009

These were fabulous, and the best sauteed mushrooms I have ever made, hands down. LOVED THEM!

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Bubba's Mom

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 2, 2009

I love these!!!

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chieffan12

Cooking Level: Intermediate

Home Town: Independence, Missouri, USA

Living In: East Moline, Illinois, USA

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Reviewed: Jul. 11, 2009

It was ok, if not a bit boring.

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: May 30, 2009

Yum! We don't have mixed italian herbs in one bottle, so I just used what we like that I had on hand - parsley, oregano and a tiny bit of rosemary. and the chives. Oh, and sometimes I add a little chunk of butter into the oil, so it almost sautees - we like it. This was so easy and delicious! will make it regularly.

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Licia Downunder

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Brisbane, Queensland, Australia

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Reviewed: May 18, 2009

My sister has PKU and can't eat very much of any thing. But she can eat a lot of veggies. I made this for her and she LOVED IT!! Great recipe!

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E. Sears

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Reviewed: Apr. 7, 2009

Very happy with this recipe. I expanded it a bit and made it into chicken and musrooms by adding chicken strips and white wine and a little chicken bouillon powder. All I needed then was a salad and rolls. Great meal. Thanks!!!

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HoboBeaver

Cooking Level: Intermediate

Home Town: Broken Arrow, Oklahoma, USA

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Reviewed: Apr. 3, 2009

These were delicious and smelled so fantastic cooking away. I covered them while cooking them and they retained a lot of moisture that I had to cook off later. Trials to cooking on my part. Thanks for the recipe.

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makeitfresh

Cooking Level: Intermediate

Living In: Bozeman, Montana, USA

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Reviewed: Apr. 2, 2009

This was to bland for my taste buds sadly because I have been looking for a good mushroom side dish.

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MamaHealthNut

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

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Reviewed: Mar. 29, 2009

This was so easy. Good flavor but will try different flavors next time to vary. I served as a side with a pork chop.

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Linda

Cooking Level: Expert

Living In: Orono, Maine, USA

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Reviewed: Mar. 9, 2009

My BF really liked this; I thought it good but not something I'd necessarily make again. It wasn't bad, but the 1 lb. of shrooms is fairly expensive for a a bit-better- than-mediocre side dish for two people.

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sailshonan

Cooking Level: Expert

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Reviewed: Feb. 23, 2009

Delicious! EXACTLY what I was hoping for! I found baby button mushrooms in the store which were perfect for this recipe. I premade these shrooms, halving the recipe and following it to a t, and stuck them in the fridge till right before dinner time. I heated them up on the stove, letting the water that had accumulated from condensation boil off. I also sprinkled these with both parsely and chives. Absolutely fantastic!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Feb. 16, 2009

This is simply delicious. I have made these mushrooms so many times that I don't need to check AllRecipes to make sure I'm doing things right (I am a novice in the kitchen). Everyone I've served them to has loved them! I don't have Italian seasoning, so I've never used it, but it is delicious without!

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alitheia

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Reviewed: Feb. 1, 2009

These are insanely good, especially the minute they're done. If you plan on serving them, I would do so right away because they're not as good as they cool down, but otherwise, YUM!

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Yael

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

These are delicious and easy. I personally added more garlic and wine because my plan was to pour the mushrooms over some baked chicken, and I wanted the flavor to be strong enough. It turned out great!

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VittsGirl

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

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Reviewed: Jan. 18, 2009

I've been looking for a good mushroom recipe and this definitely fits the bill! Followed the recipe exactly and even my husband, who normally won't eat mushrooms, complimented me on how good they were. The dish is impressive enough to serve for guests as well.

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sml828

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Reviewed: Nov. 13, 2008

This is a great recipe. I have made it several times and it's alway a hit. Over time I found that to make it really smashing you must use baby bella mushrooms in addition or instead of regular mushrooms, and use a little bit of cornstarch to thicken that delicious wine sauce.

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Monica Z

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Reviewed: Oct. 27, 2008

Incredible. I only added another tablespoon of butter. Nothing else. If I were to make these again, and I will, I'd double the recipe. Even the kids loved these.

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