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I planned to make this (at my parents’ place) and arrived with the mushrooms but WITHOUT a copy of the recipe! What a great way to start 2006! I pretty much remembered the recipe, but a few finer details got lost! S-o-r-r-y! I sautéed the mushrooms, onion and 4 cloves of garlic in olive oil, used about a cup and a half of Lambrusca, 3 tablespoons of Evelyn's Fried Red Tomatoes Evelyn's Fried Red Tomatoes (which is always available from the freezer) and because memory quite failed me as to what herbs I was supposed to be adding, I used a generous sprinkling of thyme, parsley, marjoram and sage. I continued cooking the mushrooms until all the liquid had been considerably reduced. They were absolutely delicious. We ate them piled onto paula giles’ Spinach Meatloaf Spinach Meatloaf. I look forward to making these again – next time, following the recipe more closely!