This one is definately a keeper. I cook for my family once a week, and since my brother is allergic to milk protein, I had to make quite a few changes that I was unsure about. I used half butter and half oil, and replaced the half-and-half with extra-concentrated soy milk. Also, I couldn't find any portobelloo mushrooms, so I used shiitake muchrooms and oyster mushrooms, both of which are readily available here(China). I didn't have and shallots, so I used yellow onions. Though I am sure it would've tasted even better with the original ingredients, I was very satisfied with this recipe, and will make it again soon :)
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This one is definately a keeper. I cook for my family once a week, and since my brother is...