Reviewed: Sep. 15, 2009

Excellent recipe as it stands. I've also made it with the addition of finely chopped bacon and a TBSP of cream cheese after deglazing the pan with white wine. It's amazing!!

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BostonChris

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Reviewed: Sep. 4, 2009

Great spread! I halved the recipe because I didn't have enough mushrooms on hand and I didn't have enough sour cream so I added 1/4C of marscapone cheese. It turned out well. Served it on crostini. I will definitely make again.

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preta75

Cooking Level: Expert

Home Town: Brampton, Ontario, Canada

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Reviewed: Aug. 25, 2009

VERY good spead/dip!!! I put the mushrooms in a food processor and served it with garlic bagel chips!!! Delicious!!!

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CHES408

Cooking Level: Expert

Home Town: Camden, South Carolina, USA

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Reviewed: Aug. 18, 2009

Excellent and addictive. This would be awesome on steak or chicken. We enjoyed the mess out of it with chewy Italian bread. A little hot sauce isn't a bad idea, but it's great as-is, too. Thanks!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jan. 21, 2009

I used fat free sour cream and low fat cheese to make this a bit more Weight Watcher points friendly. A big hit

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joyski

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 7, 2009

This is GREAT! I made it twice during the Holidays for my family! Two things I did was to add cheddar to the mushroom mix and then again to the top. Also, I minced the mushrooms so it had a smoother consistance versus chunky.

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kac

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Reviewed: Jan. 4, 2009

I minced the mushrooms instead of slicing because I thought it'd make it easier to spread on crackers, and it did. I also added about 3/4 cup of chardonnay at the end and cooked it off for a few minutes. My in-laws lapped it up, like seals at feeding time!

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kmeter

Cooking Level: Intermediate

Home Town: Monticello, Wisconsin, USA

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Reviewed: Dec. 1, 2008

Very good! I used three different types of mushrooms such as Chanterelle, Portabella and the regular white ones, the combinations just gave a fantastic taste. You can use the same combination in another recipe: Hungarian mushrooms soup.

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Sharona

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Sep. 3, 2008

ugh! This just wasn't right.

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Ashleigh

Cooking Level: Intermediate

Home Town: Martinsburg, West Virginia, USA

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Reviewed: Jun. 29, 2008

It tasted pretty good and went pretty quickly but I didn't love how it looked. If you look closely the sour cream seemed a bit curdled which put me slightly off.

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EnjoyJeans

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Culver City, California, USA

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Reviewed: May 11, 2008

This was quite good and went over well with my girlfriends. The only change I made was to mix in some shredded Italian 5 cheese blend. I then sprinkled just a tad on with the parmesan. The only change I may make in the future is to add just a little less sour cream- maybe 1/2 to 3/4 cup? Overall, though, it was very good.

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Erin F.

Cooking Level: Intermediate

Living In: Dahlonega, Georgia, USA

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Reviewed: May 3, 2008

Very good! I made this for a playdate for the moms and everyone liked it. The only change I made to the recipe is I added some Italian 5 cheese blend and dried Thyme to the spread before I topped it with the parm. I would make this again soon. I think this would be sooo good on grilled pork chops.

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xraygirl411

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Allison Park, Pennsylvania, USA

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Reviewed: Jan. 18, 2008

This was good although a little bit cream of mushroom soupy. Definitely dice the mushrooms small. A clove or two of garlic wouldn't hurt either. I agree this would make a good topping for meat or a burger; would probably be good on toast too. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 17, 2008

I thought this was good even though it didn't look that great when it was done. I loved the flavors.

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MDASILVA11

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Reviewed: Jan. 1, 2008

I think this may have been better had the cheese been mixed in before baking to give the flavor a little more depth. I think it's better suited for pasta or chicken - but it was good!

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stylistmama

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Dec. 17, 2007

Outstanding and so easy to make. Went over huge at a recent party. Definitely for mushroom lovers. This will go in the rotation!

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cdarbs

Cooking Level: Intermediate

Living In: Staten Island, New York, USA

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Reviewed: Dec. 8, 2007

This is one of my new favorites, I have made it 3 or 4 times in the last month. Everyone has raved about it every time. It is excellent, almost tastes like a stroganoff but without the beef... great on wheat thins.

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LindsayRoseS

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Reviewed: Dec. 1, 2007

This was good, but I agree with the last reviewer who thought it would better as a topping for steak.

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EJsMommy

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Kenmore, New York, USA

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Reviewed: Nov. 26, 2007

This was very good, but it did almost seem more like a sauce for steak/burgers than a dip. But regardless...very tasty. For dipping purposes, I just recommend dicing the mushrooms instead of using slices. Large mushroom pieces made it hard to scoop.

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SALLYCAT

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Nov. 8, 2007

Went over well at book club and it was so easy! And much more flavorful than some other mushroom dips I've tried.

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FROGNISUS

Cooking Level: Expert

Home Town: Tucker, Georgia, USA

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Warm Mushroom Spread

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