Reviewed: Apr. 2, 2012

I used this recipe with sliced portabellas. I added a tiny bit of soy sauce too (I like salty). It was awesome! I use red wine with just about everything and this fit right in. I think I might try a little smoke sauce and maybe some onions in the next batch

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Reviewer:

Fender

Cooking Level: Beginning

Living In: Mechanicsburg, Pennsylvania, USA

Reviewed: Aug. 28, 2011

These were absolutely AMAZING!!!!!!! Served with a juicy steak and added the juices after I sliced it. I wanted to lick the plate when I was done. Seriously!

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Reviewer:

Meredith

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Aug. 5, 2011

I love it! The only thing I had to change was that I used chicken stock because my cooking wine had been used up. My 9month old & my 2yr old ate it without any problems & the 2yo asked for more, eating them by itself.

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Reviewer:

JGo555

Cooking Level: Expert

Reviewed: Aug. 2, 2011

I used chicken broth instead of wine and ended up with ALOT of liquid left but this was still so good I was eating it out of the pan.

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Reviewer:

stormyyskyy

Cooking Level: Beginning

Reviewed: May 26, 2011

My dad makes the sauteed mushrooms using sweet vermouth as the wine, I have since adopted the tradition and it is my absolute favorite way to have mushrooms. We let the liquid evaporate almost completely to bring about a more caramelized and sweet flavor. They are so versatile too because they can accompany or top any meal or even replace the meat of a delicious mushroom sandwich or any other entree. YUM!!

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Reviewer:

AlwaysCookin

Reviewed: Apr. 23, 2011

This is a wonderful recipe and VERY easy. I made it with beautiful mushroom caps that I decided not to stuff, and I'm glad I didn't. I cooked this a little more slowly, so I wouldn't break up the caps. I used the ingredients as listed, but added 2 tbsp of EVOO. Everyone raved.

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Reviewer:

cynlawn

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Reviewed: Mar. 1, 2011

AWESOME!!! I added 1 sliced onion and this was an amazing topping to our steaks. Trying it on chicken breasts tonight!

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Reviewer:

Beckyfl1

Reviewed: Jan. 1, 2011

I made this for New Year's Eve dinner and served the mushrooms over steaks. Very good! I would recommend using a dry red wine, I used a sweet one but dry would have been better, especially over the meat.

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Reviewer:

Katrina

Reviewed: Dec. 31, 2010

I used Fresh Rosmary instead of basil. Every one loved them.

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Reviewer:

Fila

Reviewed: Nov. 10, 2010

I used a few splashes of balsamic vinegar the second time around because I didn't have any wine in the house. Still tasted good, but the wine was much better.

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