Reviewed: Jun. 7, 2007

We were not very fond of these, perhaps a little too sweet for us even though we reduced the amount of nutmeg to half. Will not be making these again, the leftover mushrooms when drained from the sauce did make good compost though.

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CHELS

Cooking Level: Beginning

Home Town: St. John's, Newfoundland, Canada

Living In: Montreal, Quebec, Canada

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Reviewed: Aug. 21, 2006

This was disgusting, I threw the whole lot out

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Juniper

Cooking Level: Expert

Home Town: Wentworth Falls, New South Wales, Australia

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Reviewed: Oct. 1, 2005

I thought that this was one of the bes mushroom ideas ever! tasted like scoops of nutmeg melting in my mouth.

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Garner

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Reviewed: Dec. 30, 2002

I liked the recipe a lot, I've just had better mushroom dishes. I think it would be a lot better if the mushrooms had been marinated in the wine. Not a bad side dish to throw in to the mix of thanksgiving dinner. Fast and pleasing to the eye

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FIORINE

Cooking Level: Intermediate

Home Town: Oostende, West-Vlaanderen, Belgium

Living In: Greensboro, North Carolina, USA

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Reviewed: Dec. 27, 2002

This dish was pretty awful. I made it on Thanksgiving Day, figuring it seemed very simple to do yet it sounds delicious. - it never made it to the table!

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DANIBETTI

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Reviewed: Nov. 23, 2000

I think there is too much nutmeg in this. They tasted bitter. Also, the wine cooking made a really strange smell - almost like detergent - don't know if this is the recipe's fault or mine but I won't make this one again.

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LIN SWANSON

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Reviewed: Apr. 24, 2000

I've made this twice. The first time was for Thanksgiving and I followed the recipe as given. The second time was for Easter and I chose to chill the mushroom mixture overnight, drain and bring to room temperature before servng with the ham. Both ways are wonderful. I quarter the mushrooms so they're chunky. Beware: This is for only those who LOVE nutmeg!

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