Reviewed: Aug. 12, 2012

I really liked these, they had great flavor and crispiness as well. I tried to experiment, using both fresh white mushrooms and canned...no contest of course, the fresh were sooo good. I'll be trying onion rings using this same recipe. The red wine was great, I added more than called for and that to me is the hero of this dish! I'm guessing porabellas would taste great with this as well.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Davey-Boy14

Reviewed: Jul. 4, 2012

VERY TASTY. IT'S ON MY FAVORITES LIST

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lyle

Cooking Level: Intermediate

Reviewed: Jun. 9, 2012

Delicious! I made these for my family after a long day of peeling off wallpaper and they were VERY well-received. The wine adds a really nice complexity and they really do cook through in about 5 minutes. I did end up adding more water to the batter and left out the Parmesan cheese because it didn't fit with the rest of my menu. If you want to take these even further, serve them with a creamy dipping sauce: sour cream, cream cheese (or mascarpone), chopped garlic, chopped parsley, minced shallot, lemon juice, salt and pepper. Heaven!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

RawMilkmaid

Cooking Level: Expert

Reviewed: May 1, 2012

This was delicious. I replaced the red wine and water with white wine. I used baby bella mushrooms and next time I will use button mushrooms and add a little salt. This is a keeper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cstovall

Cooking Level: Expert

Reviewed: Apr. 29, 2012

These were outstanding. We did have to add more water though. At first my husband did not want to use the red wine but I convinced him to try it. Thank goodness because the wine is a really special touch! I already bought more mushrooms to make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

giraffe1182

Reviewed: Feb. 24, 2012

I made these with dinner tonight they tasted great but I had problems with some of the batter coming off, I added extra water as suggested so that might be why. I will make this again

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Danielle

Reviewed: Jan. 2, 2012

Flavor was good but, as others have noted, liquid measurment was way off. And because they didn't crisp up as much as I like, I'm wondering if an "egg" was omitted from the ingredient list. All batters I've ever made for deep frying include egg. May give it another try with that addition.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

WarsawNan

Reviewed: Nov. 27, 2011

These are really, really good. I followed the advice of other reviewers and used 50% more water in the batter. Divine appetizer!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MelissaRenner

Cooking Level: Intermediate

Living In: Ramona, California, USA

Reviewed: Oct. 22, 2011

I made these for my book club, our theme for dinner that evening was Southern foods. I really did not know how these were going to turn out, but we all loved them! Easy to do, too. Thank you.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

BGTMama

Cooking Level: Intermediate

Home Town: Rocky Hill, Connecticut, USA

Living In: Hebron, Connecticut, USA

Reviewed: Oct. 21, 2011

I added a 1/2 cup water to make this a batter rather then a dough. I added garlic pepper because I was out of garlic. Oh my goodness no more $8.00 for 8 mushrooms for me. I'll be making these at home from now on. Great with Artichoke and spinach dip. Very very good!

Was this review helpful? [ YES ]
3 users found this review helpful