I made this last night for the first time for company. I don't like mushrooms so I didn't taste it, but everyone else really enjoyed it, particularly my husband. I used veggie broth as another reviewer suggested since I was serving it with a chicken dish. I also had some leftover white wine that I used in place of some of the broth. The sauce came out much thicker than I thought it would, but it was still a very nice sauce. I used the entire 1 pound container of mushrooms chopped in a relatively large dice. I also used 4 or 5 green onions (didn't measure those). I made the sauce in advance and then reheated it, adding more veggie broth as it heated to try to thin it out a bit more. It never got very thin, but it was a nice consistency. My husband suggested that it would be a great mushroom soup. There are some leftovers that I'm going to play with tonight, maybe adding some sour cream or heavy cream or milk to try to make it more like soup. I would definitely make this again. It's extremely easy and dummy-proof for those of us slightly intimidated by making a sauce. I can see a lot of variation possibilities with this recipe, and I plan on trying some of them.
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I made this last night for the first time for company. I don't like mushrooms so I didn't...