The first time I made this, I thought it was too oily and heavy. This time around, I made a few changes-- increased the amount of mushroom to ~14 oz, coarsely chopped the mushrooms before adding, added 3 small chopped scallions in addition to the onion, subbed sour cream for half the heavy cream, and added half a large cube of soft chicken bouillon during the reduction phase. I also cooked the veggies down until past the phase where the mushrooms give off water, so the tastes were fairly concentrated by the end. It turned out very savory and not nearly as oily as before. Tasted great both hot from the pan and cooled in mini phyllo pastry shells. I will definitely make this again!
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The first time I made this, I thought it was too oily and heavy. This time around, I made a...