I used baby portabella mushrooms and sliced them thick. I added sliced shallots and a tbsp of fresh thyme. I sautéed the mushrooms, shallots and thyme in the butter till crisp and then added the wine and broth and reduced. Very yummy but the worstershire sauce made it a little salty, I would add no additional salt.
These were a wonderful side to the Prime Rib my neighbor made for dinner tonight. I simmered them for around and hour and the mushrooms held their firmness, but were cooked tender. I would have enjoyed a bit of thyme in the sauce, and think I will add about 1 t. of dried next time I prepare them. Very tasty! Thanks for posting!
These should be called BETTER then Steakhouse Mushrooms.
Quarter mushrooms instead of slicing for a meaty, toothsome effect.
Mmmmm delicious mushrooms! I had some large-ish white mushrooms so cut them into thick slices. I used red wine and let them simmer about 35 minutes. I served them over some couscous and poured the broth over so that the couscous could soak it up. Thanks for sharing the recipe! Made for ZWT9, The Apron String Travelers
The broth on these yummy mushrooms is amazing. I made as written fallowing your suggestions to use red wine and bouillon paste. Those two suggestions contributed greatly in make a rich and flavorful broth. This is a must try recipe, thanks for the post.
I made half the recipe to go with our steaks. I used merlot red wine. These mushrooms are so tasty. Thanks Muffin Goddess :) Made for Count Dracula and His Hot Bites for ZWT7
Awesome mushrooms! And the sauce is wonderful. I would have used the leftover sauce for other dishes - but there was none left. I had read the other reviews and had lots of french bread to soak it up. lol. Thanks Muffin Goddess for a great dish that I can't wait to make again. Made for ZWT7 by a fellow Emerald City Shaker.
Wow! The shrooms were delicious but that sauce is to die for. I did add a pinch of salt at my DH's request. After the shrooms were gone I froze the sauce in hopes of making some artisan bread for dipping later this week. The sauce would be great added to soups or stews. Thanks for a great recipe.
The mushrooms are good, but the SAUCE!! Serve this with a crusty french bread, and dip it in the sauce as you eat it. Absolutely outstanding. I used cabernet sauvignon and an unsalted beef broth, and I did need to add some fake salt at the end. ZWT7