Reviewed: May 26, 2012

Wow! Excellent spread. Ate on pita chips, very good. I agree it would also be great on steaks or chicken or potatoes.

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Reviewed: Jan. 12, 2012

I made this spread for myself and two other ladies. I did not think this was enough for us three as a solid snack. I would double to the recipe if I were to make this again. I also would dice the mushrooms prior to cooking them. I happen to have sprinkled the top with garlic salt and it was a great touch. I would make this dish again. It would be great for a game day dish.

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smnicole24

Reviewed: Jan. 6, 2012

This spread was oh-so good! It was also extremely quick and easy to prepare. I added some herbs( Thyme, rosemary, Italian seasoning, onion powder, garlic powder, and white pepper) just to give it a more elegant feel. This was one of the best appetizers I have ever tasted. WILL be making when I entertain next.

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Krislic84

Cooking Level: Intermediate

Living In: Macomb, Michigan, USA

Reviewed: Dec. 24, 2011

Followed this recipe to a T and we loved it! It was just what I expected and did not disappoint. My boyfriend really liked it also. Served this with homemade French bread (from AR) and it made a great appetizer for Christmas Eve!

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Meggie Poo

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Alstead, New Hampshire, USA

Reviewed: Dec. 18, 2011

Excellent. Very creamy and delicious. Can't wait to try it after it has set for a day to let the flavors meld together.

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Alilaw

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Cooking Level: Intermediate

Reviewed: Dec. 9, 2011

This was really tasty; I may try using cream of mushroom instead of sour cream next time. I will also let it sit in the fridge prior to baking for a few hours, as the mushroom taste wasn't that strong (but definitely identifiable).

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Sameera Azad

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

Reviewed: Nov. 24, 2011

Made this as an appetizer for Thanksgiving. My husband said he was thankful for the mushroom spread. Very, very good and easy.

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Coco Perry

Reviewed: Nov. 1, 2011

we loved this. I served it on french bread toasts and used light sour cream. It was gone in record time.

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Deb A

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Fort Myers, Florida, USA

Reviewed: Oct. 2, 2011

I made this over a year ago for the first time. It's simply wonderful. In this year I've made it at least 6 times, varying it a bit each time. I sometimes add garlic, sometimes chopped fresh or even dried parsley or both. I added thyme once but not sure whether I liked it. I've served it with steak, on top of hamburger patties, on toasted French bread, crackers, fresh buns. The possibilities are endless. I'm going to try it on a baked potato next. Oh yes, almost forgot. A friend (who got the recipe from me) made this into a filling for puff pastry that lined mini muffin cups. Topped it with tons of cheese and baked. Absolutely divine and so fitting for the semi-formal coctail party she hosted. Thank you for such a versatile recipe.

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