The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: May 11, 2012
Yum! I skipped the brown sugar as others have mentioned, but otherwise I followed the recipe pretty closely. I did cut down on the butter though, and I sprinkled in a little parsley.
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Photo by JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA
Living In: Maple Grove, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Mar. 25, 2012
A keeper, delicious! I used 1 tbs. of brown sugar per other suggestions. I used sherry cooking wine and whole grain mustard. Served with a roast.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Apr. 22, 2011
Use less sugar - I used a couple tablespoons of maple syrup
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jan. 16, 2011
I would leave out the sugar. Was good with it, but I think it would be better without. Very nice way to serve mushrooms. I used a Malbec wine and served it with a pot roast I cooked in the pressure cooker (no gravy). Edit: I tried it again without the sugar and it was much better. Next time I am going to try white wine which will make a nicer looking sauce - the red wine and the mustard make it muddy looking.
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Photo by LottieB

Cooking Level: Expert

Home Town: Vermilion, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 20, 2010
Awesome with steak. Used Portobella mushrooms and red onion as that was what I had on hand.
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