I made this dish this evening and thought it pretty good. I sauteed the onions, removed them, then cooked the mushrooms. I like the onion cooked, but not indistinguishable for serving. I had 2 other varieties of mushrooms, prior to buying the Portobello, so I included those as well. I don't trust first time recipes, so I made a rue in the skillet used for the onions and mushrooms, developed the gravy taste to my liking with W.sauce, pepper, mustard and onion powder, and Maggi, then added the mushrooms and onions. Once warmed through, I added the sour cream-- once again to taste. I don't like the gravy too sweet. This may not be something I would serve for company, but a solid recipe for the weekdays because it is easy and quick.
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I made this dish this evening and thought it pretty good. I sauteed the onions, removed them,...