The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Mar. 26, 2012
My husband commented on how good this dish was. I only had shiitake mushrooms on hand and used chardonnay instead of dry sherry (because I had a bottle open). I also omitted the green onion because I didn't have any one hand either (I think they would be a tasty, though). I also substituted agave nectar for the honey. It add a nice, sweet flavor. I served it with brown rice and a teriyaki-marinated pork loin.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Feb. 6, 2010
I used 1.5 cups sliced white mushrooms and 1 cup portabello. It was wonderful!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 26, 2006
Loved it, and my family loved it! Didn't change a thing. Next time I might add more shitake, and button mushrooms or other gourmet mushrooms and leave out the canned ones. It doesn't seem like it's enough to feed six though. I served it with Pork Lo Mein and Egg Rolls for a nice Asian meal. Flavor was excellent!
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M.
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Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA
Living In: Cumming, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Apr. 14, 2000
THIS WAS SO GOOD... MYSELF AND MY HUSBAND JUST LOVED IT...
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Home Town: Hayward, California, USA
Living In: Sonora, California, USA

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