As its written it is very tasty but waaaaay too much butter. I end up using 2tbsp butter and 2tbsp olive oil and I add the ranch dressing powder right at the end. When I use less butter or oil than this the texture isnt right and its too dry. The ranch powder needs a minimum amount of oil to have the right texture otherwise it clumps together. It also takes maybe 15-20 minutes to cook (cook it until you no longer smell 'mushroom'). 30 minutes will have you charring your mushrooms. But made as I described its fantastic. I use these to top steaks, burgers, and chicken, other times its just a side dish. I probably make this every other week now and have been doing so for 6 months. I will definately be making this for the rest of my life.

Reviewed On: Apr. 30, 2012

Extremely bland, not nearly creamy enough even though I substituted half the milk for heavy cream and tripled the cream cheese. I also used half a head of garlic and it still had no flavor. I think all the liquid in the mushrooms boiled the flavor out of the garlic so I would recommend sauteeing the mushrooms first until the liquid is gone, then add the garlic. Also up the pesto, at least double it. A huge helping of parmesan cheese also increased the flavor, I used a little over a cup added to the whole mixture and it still wasnt enough. It was a good and healthy idea, but a boring and bland execution. Next time I make this I will use alot more garlic, replace all milk with heavy cream (so much for healthy) and add red pepper flakes, more pesto, and about 1.5 cups parmesan cheese.

Reviewed On: Apr. 30, 2012

After all the different grocery stores that I went to in order to find all of the ingredients and all the work I put into deboning a full leg of lamb on my own, I was thinking that this better be delicious. Well it ended up tasting better than I could have ever imaginined, especially since I didnt know what to think based on the odd combo of ingredients. I must add that I couldnt find figs and ended up using a fig preserve/jam instead; didnt have creme de cassis liqueur and just used brandy instead, and I didnt have coriander, I used dill instead. It didnt even matter because the end result was spectacular. I only wish more of my family liked lamb so I could make this the centerpiece of a holiday dinner. Though next time I am going to have the butcher debone and trim the fat for me. I served this with garlic roasted fresh cut string beans and greek style potatoes (from this website). Oh, and in order to keep everything moist I baked this covered, 30 minutes at 400F, 30 minutes at 325F. everything still browned perfectly. Simply magnificant.

Reviewed On: Feb. 16, 2011