I made this last night, and what's GREAT is that it's fairly simple. The only thing I might change is to use less of the heavy cream. The sauce / liquid that'd been simmering for hours (made up of the olive oil, red wine, garlic, spices, tomatoes and portabella) was delish, but when (per the instructions) I covered the dish in the heavy cream/gruyere sauce and baked it, I lost a lot of that flavor. I think this recipe is excellent - however - as a very simple base, and I would just add salt and the gruyere/cream mixture to taste / to your preference.
Was this review helpful?
0 users found this review helpful
I made this last night, and what's GREAT is that it's fairly simple. The only thing I might...