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Reviewed: May 5, 2008

Very good, however I sauteed pearl onions and the mushrooms in olive oil. I also reduced the amount of wine to an 1/8 cup which I then reduced in the same pan as the onions and mushrooms. I added 1/4 tsp of nutmeg and 1 tsp of cinnamon. A pinch of salt to enhance the sweetness. It's a nice side or topping. If you don't care for the sweetness of white, then use red. This recipe is definitely for sophisticated taste buds.

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Shane

Cooking Level: Expert

Home Town: La Crosse, Wisconsin, USA

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Reviewed: Feb. 27, 2008

The smell alone was enough for us to not even eat these, and we don't normally waste food either.

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David

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Reviewed: Dec. 15, 2007

I agree with what others said - this was a pretty awful-tasting recipe. I didn't throw it out, since I hate to waste food, but it was an ordeal to finish it. It's surprising how three good-tasting ingredients combine to make something that tastes so bad. I was thinking that maybe the choice of wine (I used a California chardonnay) made a difference, but I doubt it. Even The Woman I Love, who says she LOVES nutmeg, didn't even want to hear any more about this recipe once I mentioned it. Sorry, I did not like this at all.

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