Reviewer:

Reviewed: Oct. 5, 2004

Maybe I was expecting something else, but the end result was very unappealing. The whole thing was dark brown almost black, and the flavor was bland. Nothing special, and like another review said, too much work for the not-so-special dish. Won't make it again.

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Reviewer:

MEDIVALU

Reviewed: Jul. 30, 2004

I thought this was a solid, reliable mushroom sauce -- nothing out-of-this-world unique, but just right when you want something classic. We used this over sirloin steaks, and it worked out great. Preparation was easy and the kind of thing you can have on the stove while multitasking preparation for something else! I used plenty of garlic -- probably quadruple what the recipe called for. I used cornstarch instead of flour for thickening, and I would NOT recommend doing that -- it made it a bit too gooey. Next time I will definitely try flour. Great overall though!

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Reviewer:

THERESA_M

Reviewed: Jun. 3, 2004

These were so tasty, the sauce was just great, although I reduced it too much and it was a bit too thick. I loved it.

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Reviewer:

KazMc

Reviewed: Apr. 16, 2004

Came in late last night after soccer practices and games, the computer was down so I couldn't access allrecipes to get my recipe and I just tried to remember the best that I could. After I mixed in the ingredients, the computer comes back up and wouldn't you know, I had combined two different recipes. I will be posting the same review for both because it worked great. I used regular portabellas and used no flour in this recipe. I think the sirloin maybe was a little dried out and next time I wouldn't brown as long as I did. However, the sauce was great when combined with the other recipe (see reviews). Went great with Yellow Tail Shiraz Cab and I actually used a straight Shiraz instead of burgundy in the recipe. Very good recipe.

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Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

Reviewed: Mar. 16, 2004

This was not bad at all but I will try this again and cut down on the wine. I served it over buttered egg noodles.

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Reviewer:

Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

Reviewed: Feb. 24, 2004

Taste was OK, but not spectacular. Was nice to try, but probably not worth the effort for us.

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Reviewer:

ABROTHERS

Cooking Level: Beginning

Home Town: Wilmington, North Carolina, USA

Living In: Apex, North Carolina, USA

Reviewed: Nov. 5, 2003

Wonderful - very yummy!! Made this twice already!and is so easy! Added 2cans of mushroom soup and 2 cans mushrooms, also added some fresh sliced mushrooms!Have to double the next time! it disappears.

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Reviewer:

DIANNA

Cooking Level: Expert

Home Town: Spokane, Washington, USA

Living In: Des Moines, Washington, USA

Reviewed: Oct. 20, 2003

Very good. My husband made this & had to use cornstarch instead of flour because it didn't thicken. He mentioned that the directions had omitted when to add the thyme. He'll make this again.

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