Reviewed: Aug. 17, 2008

Excelent. I only had one 8oz. package of mushrooms to use. I didn't worry about measuring the ingreience, and just tossed in what I thought was enough spice, and added a little fresh garlic. It turned out great searved with some grilled chicken.

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DANNO719


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Reviewed: Aug. 8, 2008

All I can say is that I'm lovin' it.Two thumbs up for this amazing recipe.

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MushroomMafia

	Cooking Level: Beginning Home Town: Riverside, California, USA
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Reviewed: Jun. 22, 2008

This was a very good side dish. Little too much butter for my taste; next time I will use half butter and half olive oil. Don't fear the nutmeg! NO WAY does it make it sweet. Try it; you'll love it! I served with some spicy blackened snapper and it was just right. Would go with almost any dish. Thanks for sharing it!

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MittiSmitti

	Cooking Level: Intermediate Living In: Buford, Georgia, USA
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Reviewed: Jun. 16, 2008

Not one of our favorites. The nutmeg was a little overpowering and too sweet for our taste. Probably would not make again.

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LESLEYfromWI

	Cooking Level: Intermediate Living In: Wales, Wisconsin, USA
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Reviewed: Jun. 15, 2008

I have to admit,I wasn't sure this was going to be good as it was cooking. I was pleasantly surprised. The only changes to the recipe was I addeded a clove of fresh minced garlic to olive oil, instead of butter.

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FF5

	Cooking Level: Intermediate Home Town: Catasauqua, Pennsylvania, USA Living In: Corona, California, USA
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Reviewed: Nov. 7, 2007

OMG! These were sooooo gooood!!! 1/2 of them were gone before I could even get them out of the pan, because my husband couldn't keep his paws off them, despite repeatedly burning his tongue. So easy and sooo good. Made with pepper steak over noodles and baked apples, all in less than 1 hour.

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sbruins79

	Cooking Level: Intermediate Home Town: Waupun, Wisconsin, USA
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Reviewed: Oct. 17, 2007

Absolutely fabulous! I was leary of using the nutmeg as it might be sweet tasting, but not at all. I halved the butter and substituted it with olive oil and used whole Baby Bella mushrooms. The aroma was tantalizing! This is definitely a keeper for the recipe box!!!

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Glenda


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Reviewed: Oct. 15, 2007

This is a good side dish, but my son prefers it with a little sherry and green onions, tops and bottons,f finely sliced.

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Bebe

	Cooking Level: Expert Home Town: New Orleans, Louisiana, USA Living In: Atlanta, Georgia, USA
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Reviewed: Oct. 15, 2007

Great way to prepare mushrooms. The tarragon really does the trick. Thanks for another adornment for steaks.

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EILISH40

	Cooking Level: Intermediate Home Town: Newry, County Down, Northern Ireland, U.K. Living In: Halifax, Nova Scotia, Canada
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Reviewed: Aug. 6, 2007

I am a mushroom freak so I couldn't wait to try this...it was ok. It seemed as though it was missing something. It was a very mild flavor, probably would be really good with the right fish. If you're looking for something more bold this isn't the right choice. If I make them again I would probably add garlic or I saw that one reviewer used some lemon juice, that would be a nice addition.

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A. Gurine

	Cooking Level: Intermediate Home Town: Lake Park, Minnesota, USA Living In: Fargo, North Dakota, USA
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Reviewed: Jul. 10, 2007

good..i will use again. I didn't have any tarragon so I use just a pinch of thyme...and it was great. I also used a little less ginger and thought that it was a great balance of sweet and savory

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MDodson


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Reviewed: Feb. 6, 2007

I thought this was a very good mushroom Saute. I loved the earthy taste the nutmeg gave it. I did end up using more salt and nutmeg to adjust it to my taste. I will be doing this whenever I make steak as I think it goes well with it.

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kturner120

	Living In: Medford, Massachusetts, USA
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Reviewed: Jan. 12, 2007

Perfect as is. Best mushroom saute recipe i've seen.

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JASONCKUROWSKI


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Reviewed: Nov. 13, 2006

I made this dish once. I even went out to buy nutmeg just for this dish. The nutmeg completely ruined it. It was sweet and had a little aftertaste that didn't sit very well either.

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SKD1983

	Cooking Level: Intermediate Living In: Philadelphia, Pennsylvania, USA
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Reviewed: Nov. 10, 2006

I think this is a great basic mushroom saute. Yes, it might be nothing special to some people, but we have to remember all the different types of cooks and bakers we have using this wonderful website. I wish that when I was a young wife just starting out (25 years ago), I would have had the opportunity to use the internet and allrecipes.com to help me with the basics of cooking! Oh yes, young husbands can benefit from this website also!

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