Reviewed: Jul. 30, 2009

this recipe was de-LISH!!! instead of dry wine i used pinot grigio...a bit more than what was called for. in addition, i used flour instead of cornstarch with a pinch of lemon. i poured it over breaded chicken cutlets and a family recipe of the left over breadcrumbs, eggs and garlic from the breading of the cutlets. really, this recipe was easy to make and pleasantly wonderful!!!

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anna

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Reviewed: Jun. 10, 2009

This mushroom sauce can be used with anything! I've had it with a simple grilled chicken breast or baked cod/ tilapia filet, over various pastas, and also as a baked potato topping (add a little grated cheese). I use white wine or marsala wine (whatever I have on hand). If I have some cream or half and half in the fridge, I add a splash of that, but it's still great without. Definitely use fresh garlic - garlic powder just doesn't work as well. Delicious and versatile. Thanks so much!

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Caroline C

Cooking Level: Expert

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Reviewed: Jun. 10, 2009

Simple. I like it. I used asaparagus though instead of mushrooms since I didn't have any fresh ones (and I refuse to use anything canned in sauces!) and it still tasted great. Served on top of fusilli.

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

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Reviewed: Nov. 29, 2008

I've been making this low carb staple for years using sherry and a little sour cream. It's wonderful alone, on a baked potato and once I broiled it with guyere cheese on the top. Very versatile. I can't imagine anyone calling it 'rich', I don't use corn starch though,maybe that's why some called it rich.

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Maggie

Cooking Level: Intermediate

Home Town: Asheville, North Carolina, USA

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Reviewed: Feb. 13, 2008

Simple, easy, and delicious!

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Heather

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Reviewed: Dec. 30, 2007

After we made the mushrooms my daughter felt it would be better over something insteada of as a side so I put it over a fish and cooked it alittle more. It was delicious! Thanks, I've been looking for a good mushroom sauce (even tough that wasn't the intention here.

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adon

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Reviewed: Jun. 28, 2007

This is very good, but quite rich for a side dish. I poured it over some almond-crusted chicken and brown rice, which was delicious. I used dry sherry wine and added a splash of heavy cream for a creamier color/texture. Overall, I would definitely recommend this recipe to be used as a gravy/sauce, but not to be eaten as a side-dish.

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frogger

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Reviewed: Mar. 5, 2007

Very good! I added just a splash of heavy cream and paired it with fettucine.

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Virginia

Cooking Level: Intermediate

Home Town: Corbin, Kentucky, USA

Living In: Mississauga, Ontario, Canada

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Reviewed: Feb. 19, 2007

I hate mushrooms but made this for hubby as a treat with his steak. I used red wine and a beef bouillion cube and omitted the cornstarch as I had to leave this on the stove a bit longer due to the steaks finishing cooking than the recipe called for. Thanks for the post.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Jan. 21, 2007

So I didn't have an onion and used a green onion, didn't have cornstarch and used flour, don't use chicken anything so I eliminated bouillon...needless to say it was awesome. I used it on top of horseradish mashed potatoes.

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ALISHERRILL

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Reviewed: Nov. 12, 2006

This was a great side dish with our London broil tonight. Sliced up a red onion instead of using diced. Used red wine instead of white since I was serving red meat and didn't want to open another bottle. Also, didn't add the cornstarch because it wasn't necessary.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Nov. 3, 2006

I was looking for something easy to cook on a Friday after a long week of work. This was good with pasta. I added a little slice of lemon on the top as a finishing touch.

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JeSs Lacy

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Reviewed: Oct. 22, 2006

Nice recipe, however, I used marsala wine with this. I was just getting ready to add the cornstarch when I opted not to. It looked wonderful the way it was and my family loved it. Thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Aug. 21, 2006

Excellent!!! It was a hit at a recent dinner party.

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MIRCHKAPS

Cooking Level: Expert

Home Town: Mumbai, Maharashtra, India

Living In: Danbury, Connecticut, USA

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Reviewed: Sep. 19, 2005

I can't believe that this recipe isn't used OVER something like a pasta. It's SO rich. I made it exactly according to the recipe: but was using it as a sauce for linguine, and it was STILL too rich. I like the flavours, but I feel they need to be spread out a bit more than this recipe allows. I would say this recipe feeds 8, with pasta, at least. I would also use the veg oil instead of peanut oil: peanut oil adds too much extra flavouring... my $.02

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