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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Excellent recipe and very easy to make. I took asparagus, cut into quarters (half of a bunch)...