Reviewed: Feb. 6, 2007

Excellent - used this with Best Beef Dip Ever. Put mixture on meat, topped with cheese and put under grill to melt.

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Queenie

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Muskegon, Michigan, USA

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Reviewed: Jan. 20, 2007

WOW!!! These are incredibly good! I did add a splash of cooking Sherry, a little bit of onions, and I used garlic powder. Hubby scarfed them down!!!!

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hockeymom089

Cooking Level: Expert

Home Town: Warren, Michigan, USA

Living In: Macomb, Michigan, USA

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Reviewed: Jan. 6, 2007

Everyone who tries these mushrooms loves them!!

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SAWYERANNESMOM

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Reviewed: Dec. 18, 2006

Excellent, I added an 1/2 cup onion and some extra seasonings. Thanks for the recipe!

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JAIPO

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Dec. 4, 2006

Delicious and easy. Great with a filet.

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RECIPERAVEN

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Nov. 11, 2006

We weren't very excited about the oregano in this dish. Was good but we like to put sauteed onions and mushrooms on our steaks that are highly seasoned steaks, therefore, I just sautee the onions until soft in butter and sherry, add the mushrooms, turn off the heat, cover and let the mushrooms 'steam cook' for no longer than 5 minutes so they don't lose their fresh taste by being over cooked.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Sep. 28, 2006

Fabulous, and even better with a bit more balsamic vinegar! If you're using pre-sliced mushrooms, which tend to be thinner, 10 minutes is about right for cooking time. The flavor is great, but not overpowering enough to clash with whatever seasoning you use on your steaks.

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GolferGirl

Cooking Level: Intermediate

Home Town: Columbia, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Sep. 1, 2006

These were excellent w/ our steaks. I skipped the balsamic vinegar and used a little lemon juice instead. I also used fresh oregano just b/c I happened to have some on hand, but, I am sure the dried would be just as good. I also added some sliced onions, which I sauteed for a couple minuted w/ the garlic before adding the mushrooms. yum, yum!

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gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Jul. 26, 2006

I always have to fix these with steaks now. I add 1 diced shallot and when I get done cooking the steaks, I make a point of adding any accumlated steak juices to the mushrooms. Always gone within minutes of putting on the table.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Jul. 23, 2006

Not in a million years did I ever think I'd be RAVING about mushrooms, but these are simply amazing! Great tangy flavor. I had some big mushroom slices so I increased the oo and bv just until all the slices were lightly coated. Only had to saute for 10 minutes until they were perfectly tender.

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Kristi K.

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2006

GREAT recipe! No changes needed!

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LadyJustice

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 11, 2006

These were very good. I also used more balsamic vinegar and a bit more oil. I only sauteed about 8 minutes, maybe heat was too high but they were fantastic anyway. I don't see why you need to let them simmer but maybe I will try that next time. I served them over French Dip Sandwiches from this site. Whole meal was excellant!

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LEASTMAN

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2006

This recipe is the best. We had company two weekends in a row did steaks on the grill and the company also loved them. My brother-in-law said aren't you have to use Worchester in them, I didn't and he loved them .

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Donnadeety

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Reviewed: Jun. 29, 2006

mushrooms came out very tasty and not greasy

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ILUV2COOK25

Cooking Level: Expert

Living In: Las Cruces, New Mexico, USA

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Reviewed: Jun. 17, 2006

I added sliced onions in with the mushrooms and let them marinade together. Sauted as stated but I also added about 2 tbsp. of the balsamic vinegar. My husband really enjoyed the mushrooms and I really enjoyed the onions served over steaks on the grill. Thanks

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LESLEYfromWI

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Reviewed: May 30, 2006

Good 'shrooms. I added a lot more balsamic vinegar and garlic than the recipe stated. I also used fresh oregano from my herb garden. And like other reviewers, add salt and pepper to taste. I didn't saute anywhere near 20-30 minutes. A nice side dish for almost any main meal.

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: May 8, 2006

excellent recipe! next time i might try to spice them up, but they are fabulous just as they are!

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diamondhead

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Reviewed: May 5, 2006

Pretty good, but have eaten better. I will probably try some other recipes from the site.

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mbbdirks

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Reviewed: Apr. 27, 2006

Ok, so I changed the recipe a bit...but we loved these. Omitted the olive oil, forgot the balsamic (will try next time), used Italian seasoning v. just oregano. Plus, I started with one thinly sliced onion, then after a couple minutes added the mushrooms and 3 tsp chopped garlic. Also cooked at a high heat bc we like them camelized a bit. Thanks for the springboard Pat!

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jbundles

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

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Reviewed: Apr. 24, 2006

These mushrooms are great on steak or as a sidedish. My husband & I loved them but thought they could use more balsamic vinegar. I agree with others about the portion size. The mushrooms really shrink up. The two of us ate all of these.

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JodiG

Cooking Level: Intermediate

Home Town: Decatur, Indiana, USA

Living In: Westerville, Ohio, USA

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Pat's Mushroom Saute

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