Pinot-Glazed Mushrooms Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Marianne
Reviewed: Oct. 14, 2012
These are so very yummy. I almost liked them more before I added the wine, but they are good either way. I did use cabernet sauvignon, but I don't think that would make that big a difference in the final product. The browned butter is what really made the difference. I've always cooked mine in butter, but the browned is really great. Thank you ever so much!
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Photo by Marianne

Cooking Level: Intermediate

Photo by FrackFamily5
Reviewed: Apr. 20, 2014
These were yummy. Made exactly as written. Doubled the recipe.
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Photo by FrackFamily5

Cooking Level: Intermediate

Home Town: Catasauqua, Pennsylvania, USA
Living In: Corona, California, USA
Reviewed: Jan. 24, 2015
I make this recipe all the time and LOVE it!! It is great with steaks or chicken. Sometimes I cut Kale or Spinach for a little added nutrition and add it in as the wine is simmering off.
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Reviewed: Jan. 24, 2015
Love this with steak
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