Reviewed: Oct. 23, 2005

A wonderfully yummy and easy accompaniment to steak. Remember that the mushrooms lose a lot of volume during cooking so be sure to start with far more than you think you'll need.

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29 users found this review helpful

Reviewer:

TRAILHR

Reviewed: Jul. 3, 2005

great recipe. served it up at my co-op big dinner for 80 and it was a hit.

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Reviewer:

ALANACURIOSA

Reviewed: Aug. 1, 2005

Its very good! I dont like mushrooms all that much but this recipe makes them taste wonderful. I added a pinch of oregano, basil, and thyme. Then I placed the mushrooms over pasta with alfredo sauce. It works for a very quick, tasty meal.

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13 users found this review helpful

Reviewer:

ALIEAMARTINA

Reviewed: Jan. 10, 2005

This is a great recipe but, there's no need to cook down the wine. I just heated it. We couldn't stop eating them.

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10 users found this review helpful

Reviewer:

MEXIMOM

Reviewed: Jan. 12, 2006

Excellent. I used butter instead of oil.There were none left. This is how I will sautee mushrooms from now on. Thanks for a wonderful recipe.

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Reviewer:

LREYNAL

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Wills Point, Texas, USA

Reviewed: Apr. 8, 2006

I really enjoyed these.

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1 user found this review helpful

Reviewer:

LatinaCook

Cooking Level: Intermediate

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

Reviewed: Dec. 20, 2005

Absolutely Fantastic! My husband raved about this all evening. I sauteed the mushrooms in butter instead of olive oil, but other than that I followed the recipe exactly. A must try for anyone.

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1 user found this review helpful