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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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 20, 2008

This was good. I used two tablespoons of oil and I seasoned with sea salt and pepper. My guests loved this!

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Walter's Bride

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Crystal Lake, Illinois, USA

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Reviewed: Sep. 8, 2008

Fantastic dish! Restaurant quality!! I added 1/8 tsp. salt and 1/8 tsp. pepper. These were wonderful with the "Grilled Swordfish with Rosemary" recipe on this site. Thanks for sharing!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Aug. 27, 2008

Delicious! Made exactly as is!

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NTRDM2004

Cooking Level: Intermediate

Home Town: Buffalo Grove, Illinois, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Aug. 7, 2008

We love mushrooms in my family so I am always looking for new ways to prepare them...this is hands down, my favorite. I used a light chardonnay and they look really elegant too!

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Jul. 31, 2008

7/08; excellent

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Cheryl

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Reviewed: Jul. 29, 2008

This recipe is delicious!!! and so easy! I didn't add any italian herbs in the beginning and they still turned out very flavorful... Great paired with steak...

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Kate

Cooking Level: Beginning

Home Town: Los Alamos, New Mexico, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 12, 2008

Absolutely loved this recipe! The mushrooms are tender and very flavorful.

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K.F.

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Reviewed: Jul. 8, 2008

A light and tasty side dish. As usual with mushrooms, don't hesitate to double quantitites if you like your plate full of veggies!

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Jun. 25, 2008

excellent way to have mushrooms, I don't even really like them, but these taste great!

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Josh

Cooking Level: Intermediate

Home Town: Norwood, New York, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: May 20, 2008

We really enjoyed this recipe. I cooked my mushrooms with red wine because that's the bottle that was open, and they were great. They were even good the next day. I will definitely be making this again.

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HB

Cooking Level: Intermediate

Living In: Redondo Beach, California, USA

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Reviewed: May 8, 2008

YUM! We happen to love mushrooms and made these tonight alongside Marinated Flank Steak (from allrecipes) and a green salad. I didn't have italian seasoning, so just used some dried oregano and basil and aslo didn't have chives. Nonetheless, they were so easy and sooo good! Would be even better using a mixture of mushrooms such as cremini, portobellos, yummy! Thanks for sharing.

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Apr. 10, 2008

Excellent recipe and very easy to make. I took asparagus, cut into quarters (half of a bunch) and added a couple minutes before the mushrooms . . . what a GREAT additional. I also noticed a lot of users saying that it was too soupy or that they couldn't get it to reduce. I like making this recipe with half portobello slices and half white, which produces a lot of moisture. Just extend your cooking time a little to allow the mixture to reduce before adding the wine. The extra time it takes (just a few minutes) will pack all of that flavor into the moist mushrooms . . . the little juice that's left over is AWESOME!

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Dukslayr

Cooking Level: Intermediate

Home Town: Jefferson City, Missouri, USA

Living In: Columbia, Missouri, USA

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Reviewed: Mar. 11, 2008

Excellent - no white wine so I used red wine and a splash of balsamic. As I've aged I've come to enjoy raw mushrooms "as is" but these are my partner's favorite high on my list, too!

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