Reviewed: Nov. 23, 2010

excellent recipe. just a little salty, and absolutely no need for the cornstarch. like another review, I think it would also be great to substitute beef bouillon and red wine.

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Reviewer:

lev96

Reviewed: Jul. 18, 2010

Absolutely amazing. Made this with a portabella mushroom we received in our food co-op and served over a grilled steak, yum! I only used 1/2 c of water and added a Tbsp of butter and let it reduce down a lot.

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Reviewer:

sarahr

Cooking Level: Expert

Living In: Columbus, Ohio, USA

Reviewed: Jun. 24, 2010

Not bad, but a bit unexciting.

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Reviewer:

Brian

Reviewed: Apr. 3, 2010

It was alright, I would make it again. It definately had a seafoodish taste to it, maybe because of the white wine and garlic? Lots and lots of cheese make this dish tasty.

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Reviewer:

ljjonikas

Reviewed: Mar. 27, 2010

So, I wanted something with cream added. I used a bit of cream of mushroom to the finished product and it was pretty good. Only suggestion is to let it cook more than just heat through because I could tell it was a canned soup added (although no one else could).

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Reviewer:

KissTheChefette

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

Reviewed: Mar. 17, 2010

I used this for a sauce over penne pasta. Used a vegetable bouillon as I'm vegetarian. Added steamed broccoli & peas to the pasta. Viola, dinner! Really delicious!

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Reviewer:

SLHENDERSON

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Reviewed: Jan. 25, 2010

I use vegetable oil and not nearly as much as was called for didn't need it and I didn't want this to turn out greasy. Instead of water I used beef broth because I had some if I had had chicken broth opened I would have used that instead of the water and chicken bouillon cube. Didn't used the cornstarch didn't need it. Thanks for sharing.

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Reviewer:

LORNA MB

Cooking Level: Expert

Reviewed: Nov. 14, 2009

thought 1/4 cup oil would be complete overload so substituted 1 T butter instead - used as a sauce over pasta with a parmesan cheese topping - was okay but not fantastic

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Reviewer:

Marge

Reviewed: Nov. 13, 2009

What's not to love? I did leave out the bouillon to let the wine - a nice Kendall-Jackson chardonnay- take more of a leading role. To the person who found this a bit rich... it could've been the sherry and heavy cream you added, though not called for at all in the recipe.

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Reviewer:

shanagan

Cooking Level: Expert

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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