Recipe by Michele O'Sullivan
"Fresh mushrooms with savory herbs make this a perfect side dish for grilled meat, chicken or fish."
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3 (8 ounce) packages
fresh mushrooms, sliced
ground black pepper
fresh parsley, chopped
These mushrooms were very nice, although they were much better after I added a few splashes of lemon juice while they were cooking. Easy and tasty. Thanks!
I'm game to try anything once and the unusual seasoning in this mushroom recipe caught my eye. It was interesting to try but Hubs and I didn't enjoy this at all. The combination of tarragon and nutmeg tasted off, weird, and even more weird on mushrooms. Simple salt and pepper would have been better.
I was skeptical about this so I cut the receipe down to two servings to test it out on Ron and I. That was a mistake - Ron was begging for more and I had to part with some of mine!!!! This is a keeper and real easy to make.
It's the truth, these are fantastic! Add some garlic to the butter to give it a little kick. I will make these all the time!
I decreased the ingredients by half (decreasing the nutmeg just a bit more). I didn't have tarragon so I used a bit of fennel seeds & a bit of marjaram instead. (My cook's thesaurus says that both marjaram & fennel seeds are good subs for tarragon.) Thsese were very tasty & oddly enough, tasted quite a bit like the brandied mushrooms I have made before. I will make them again many times!
We couldn't get enough of these tasty little mushrooms. I made them for Thanksgiving as a side dish for Turkey and they were delicious. I used whole mushrooms instead of slicing, which helped save time in the kitchen. They had such a savory flavor. We also serve them with pierogies. This receipe is a keeper!
Awesome!!Tarrogon/Nutmeg combo great...I am going to use it with asparagus!! Thank You
Delicious! The addition of nutmeg gives the mushrooms a sophisticated taste. Do not leave it out! Loved this and will make many, many more times. Served with the filet mignon with a balsamic glaze recipe from this site.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 146
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