Reviewed: Nov. 15, 2009

MMMMM....we LOVE mushrooms! These were very yummy. I used baby bellas, cut the recipe in half for just the 2 of us. Did not add the garlic until closer to the end as you don't want it burnt and used an oak aged Malbec wine. These were fantastic with our steaks!

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Reviewer:

ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Oct. 22, 2009

This was simple and tasty. My son wanted sauteed mushrooms and had tried making some on his own, causing the smoke detector to go off in our kitchen. I pulled this recipe up for him to try so he could learn to saute. He really liked it. We ate them with spaghetti and meat sauce.

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MOLLIECOOK

Cooking Level: Intermediate

Home Town: Plano, Texas, USA

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Reviewed: Oct. 8, 2009

very yummy for a simple, quick side dish

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Reviewer:

aimee

Cooking Level: Beginning

Home Town: Levittown, Pennsylvania, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 6, 2009

I live in an alcohol-free household, so I made these using vegetable broth in place of the wine, and served them over pasta with a little dusting of fresh-grated Parmesan cheese. Absolutely marvelous, and I will make these again and again!

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Reviewer:

Mary M.

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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Reviewed: Aug. 6, 2009

Was looking for something to go with our steaks and came across this one. LOVED IT! It was simple and easy to prepare.

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Reviewer:

CARMENAIDE

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Reviewed: Jul. 23, 2009

mmmm...this was good on steak. It needed something still, maybe a better wine than the one I used.

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IMCookinNow

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Denver, Colorado, USA

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Reviewed: May 14, 2009

I've cooked mushrooms with white wine a bunch of times but never thought of using red. For this recipe I used a very robust Chianti, and it turned out fantastic! I added the garlic when the shrooms were partially softened - 10 minutes would have burned it horribly. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: May 3, 2009

these were very good. i did use white wine instead of red because i served it on top of garlic toast along with tuna stuffed baked potatoes. (potunas from this site).

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Reviewer:

MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 7, 2009

The Mushrooms were pretty good but the red wine can be a little over powering if not done right.

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aprellec

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Reviewed: Apr. 3, 2009

A very simple recipe to mix up plain fried mushrooms. I used fresh basil instead. It turned out to be a very tasty sidedish that recieved more attention than the main. I'll try it again. Maybe white wine next time.

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