Reviewed: Jun. 13, 2013

Don't let the cook time scare you, I made this as a last minute thing, my husband didn't want chicken and he usually over cooks the steaks HAHA so I knew we needed a topping! Because I didn't have the time to reduce the liquid I only added 14.5 oz of my favorite Red wine- so equal parts beef broth and red wine- I brought the mixture to a rolling boil for 15 minutes and then a slow simmered for another 15 minutes. Total cook time after the liquid was added was only 30 minutes...perfection! I WILL ABSOLUTELY be making this again! Next time, when there's more time, I will do the full bottle of wine and full 1 1/2 hours cook time.

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Reviewer:

KatieV

Reviewed: Jun. 11, 2013

Awesome recipe

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Reviewer:

Jim

Living In: Colorado Springs, Colorado, USA

Reviewed: Jan. 21, 2013

While reading through all of the comments, I thought it would be too strong with all that wine. I left all of the directions and ingridients the same, except, I used red cooking wine and only used 14 oz to be equal to the beef broth. I reduced it for just under an hour and it was the best topper for my steak, I even ate some for a side, the remaining juices are AMAZING!!

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Reviewer:

Kyla

Reviewed: Oct. 29, 2012

We thought that they great. Wife didn't care for the presentation though.

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Reviewer:

3669c

Cooking Level: Expert

Home Town: Goshen, Indiana, USA

Reviewed: Jun. 15, 2011

Substited chopped garlic from jar, dried onions, and added some tarragon.

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Reviewer:

homeboss

Reviewed: Feb. 16, 2011

I thought these were just okay...I made as directed- although I cooked just under the full two hours, and with a bit less wine. I don't like when other reviewers change a recipe and then negatively comment on its outcome, so I must say that the 3-star rating is not based on the amount of wine or the cooking time. It has to do with the onions- maybe I'm just a "mushroom purist," but I didn't care for the addition. I would make these again, but without the onion.

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Reviewer:

aeholland

Reviewed: Dec. 27, 2010

i used button mushrooms that were halved so that it would resemble the burgundy mushrooms my hubby and i are so fond of. It was excellent! thought it would be too strong for the kids, but my 9yr old went back for seconds. thumbs up from everyone- thanks so much!!

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Reviewer:

dpetlove

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

Living In: North Pole, Alaska, USA

Reviewed: Oct. 15, 2010

I decreased the servings and cut back on the wine and broth. To me it tasted like soggy mushrooms that had the color of beets. We could taste the wine but that was about it.

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Reviewer:

NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

Reviewed: May 24, 2010

a great standby. SO easy and SO delicious. A+++

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Reviewer:

tattooedlady

Reviewed: Dec. 27, 2009

Excellent. I doubled the recipe for 8 people and used 2 cups of wine and 2 cups of beef broth. Served as a side with prime rib. These were delicious the following day as a toppeing for leftover prime ribe sandwiches. Well worth the time & wine involved.

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