Wine Soaked Mushrooms Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Nov. 21, 2006
really really good! only used 1c. wine and 1c. beef broth.
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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Sep. 19, 2006
I used this as the side/sauce for beef wrapped in puff pastry - and it truly was delish. I did not use button mushrooms, but instead used Crimini. The only things keeping it from a five-star review: Very similar results can be had with far less wine and time. It's a rare day that I am willing to drop an entire bottle of a decent red into a side/sauce to serve four. That said - the flavor and texture are spectacular. So, for special events - when you have a lot of time, don't mind the expense and want to truly impress - it's worth it.
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Cooking Level: Expert

Home Town: San Diego, California, USA
Living In: Hunt Valley, Maryland, USA

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Reviewed: Sep. 19, 2006
This was delicious! I make a similar dish increasing the amount of mushrooms to two pounds and using vermouth and beef boullion in place of the red wine and broth. I usually only use one or two cups of wine and add a little more butter too. It's a very flexible recipe and is wonderfully delicious no matter how much it's adjusted. (I am a mushroom freak--can you tell? Yum!)
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Oshkosh, Wisconsin, USA

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Reviewed: May 2, 2006
The best mushrooms I have ever eaten. Made blue cheese crusted filet mignon and needed 1/2 cup port red, used the rest on these. Turned out wonderful. Easier than I thought. Would suggest doubling the mushroom amount. There are not any left now :-(
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Cooking Level: Intermediate

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