Reviewed: Jan. 25, 2008

These were not bad but felt they needed more flavering. I will try one more time

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TURBO6T

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Reviewed: Jan. 22, 2008

I loved how tender and good the mushrooms tasted.

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JKWILLIAMS426

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Birmingham, Alabama, USA

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Reviewed: Jan. 6, 2008

Very good recipe! Pairs well with steak, but works as a good side for any meal.

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TexasJen

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 5, 2008

This took a LONG time to cook and wasn't that flavorful. It was good, but not great.

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sarah

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2007

Absolutely wonderful. Made this according to the recipe, and served with pork chops. My husband I both loved it. Definitely a "do again"!

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lcountry109

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Reviewed: Nov. 26, 2007

These are so good! A light and tasty side dish that goes great with Italian food.

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tonirenee

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Reviewed: Nov. 7, 2007

Quick & easy. I sometimes make this as an appetizer if we're hungry for a snack while preparing dinner. A sprinkle of coarse black pepper before serving adds a nice kick. Great recipe as is that adapts nicely to additional ingredients if you wish.

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Colleen

Cooking Level: Intermediate

Home Town: Red Deer, Alberta, Canada

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Reviewed: Nov. 7, 2007

Great recipe. My fiance and I love mushrooms and the marinade was simple and delicious. Thanks!

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ShopGirl

Cooking Level: Beginning

Home Town: Lemont, Illinois, USA

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Nov. 2, 2007

I loooooved this recipe! The only addition I made was a little more garlic, because I'm obsessed with the stuff. This will be a staple in my recipe book!!

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Rachel T.

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Reviewed: Oct. 29, 2007

Yum! Didn't have any white wine so I used red. The chives were a great touch and added a wonderful flavor to the cremini mushrooms I used. Because I was making a huge dinner last night, I cooked these up in the afternoon and just reheated. Delicious and thank you Laura!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 11, 2007

oh so yummy

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jess

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Reviewed: Sep. 20, 2007

I like to add a little balsamic vinegar to mine as well, and always end up adding additional olive oil and wine depending on how fast the mushrooms saturate the initial liquid. Good base recipe.

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EKD

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Reviewed: Sep. 15, 2007

Smelled very nice cooking, and tasted pretty good too. I served these along a vegetarian nut roast, with tomato sauce. I think maybe a pinch of sugar, or using a sweeter white wine will greatly improve the flavour, as i thought the mushrooms had a slight hint of bitterness to them I did these things differently: i used some dried thyme instead of the italian seasoning, and chopped purple basil instead of the chives. Thanks for sharing xx

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Melanie Booth

Cooking Level: Expert

Living In: Colerne, Wiltshire, England, U.K.

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Reviewed: Sep. 12, 2007

This recipe is soooo good! I used sliced mushrooms and added this as a topping to fettuccini alfredo. Although about half of the mushrooms were eaten before I had a chance to serve the meal.

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BoptheBop

Cooking Level: Intermediate

Home Town: Altadena, California, USA

Living In: Vienna, Wien, Austria

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Reviewed: Aug. 18, 2007

Very good and great low carb!

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THEBACCHUS

Cooking Level: Expert

Home Town: Sarasota, Florida, USA

Living In: Topeka, Kansas, USA

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Reviewed: Jul. 18, 2007

Rubbery, no taste, a waste of time.

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Jenae

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Reviewed: Jul. 13, 2007

I made this receipe for two. It is delicious as a side dish. Had to use dry chives.

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Lorna S.

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Reviewed: Jul. 11, 2007

Loved this recipe! Will Make Again! I used half olive oil and half butter. I put the butter in with the garlic last. It was a definite treat to the taste buds. Kudos!

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LadyLou

Cooking Level: Expert

Home Town: Alexandria, Virginia, USA

Living In: Herndon, Virginia, USA

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Reviewed: Jul. 5, 2007

Very tasty. Brown or crimini mushrooms are great for this recipe as they won't release as much water as white mushrooms. Also make sure to use a drinkable wine for this recipe as the wine is an important flavor. Great for a variety of fresh mushrooms, but I have used this with success even on mushrooms that are a little "past their prime." Thanks!

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tankerraid

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jul. 5, 2007

Both my husband and I really enjoyed this dish. I made it exactly as written. I think I may have cooked the mushrooms too fast and they dried out a bit - but the recipe has potential. I've added it to my recipe box and will be trying this again.

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