This recipe is for someone who appreciates unusual flavors. A few things of note: One, the kind of mushrooms you use will make or break this dish, so don't use white buttons for this. Instead, use brown crimini (baby bella) or portabella mushrooms as they have more flavor. Two, buy whole nutmeg from the bulk spices (not the overpriced jars) at your grocer and grate it yourself. This makes a world of difference in taste. Three, consider sauteeing in a little butter or olive oil like I do before adding wine and nutmeg, and reducing the amount of good sweet white wine to 1/4 cup, also reduce the salt to 1/4 tsp. Don't use a dry or cheap wine. I toss in a pinch of cinnamon, and everyone loves it! Remember: garbage in, garbage out. If you use plain or poor quality ingredients, you get a poorly tasting dish.
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This recipe is for someone who appreciates unusual flavors. A few things of note: One, the...