We made this the other night to go with some grilled steaks and potatoes. The flavors from this sauce and mushrooms really complimented our steaks with out taking away from the flavors from the steaks. I have been sauting mushrooms from years just adding a little soy, garlic etc but this is what I have been looking for. Really great flavor. Thanks!
My husband and I are so thrilled with this recipe. The flavor was wonderful. I was a little heavy handed with the Worcestershire sauce but we really like it. Made this to go with grilled steaks. Perfect. Thanks for sharing this one.
These are great.Loved the flavours,the sherry just gives it a touch of sweetness. Magic!
I always make sauted mushrooms to go with our steaks so I decided to try this recipe. I will never make them any way again other than this way. I didn't change a thing! They were so wonderful.. and so flavorful! Just the right addition to a grilled New York Strip. Thank you :-)
Magic is the word. These mushrooms literally disappered right before my eyes. The flavors of the different ingredients blended well together. A great addition to our dinner table. Thanks for sharing this magical recipe.
This fungi-alium mixture indeed proved to be quite magical! I doubled the sauce ingredients, used all fresh herbs, and actually ran out of sherry (ended up using about 1/8 cup of red wine vinegar). Great stuff, heavenly scent while cooking, and the perfect accompainment for grilled steak. Yummy, this one's getting made again real soon!
This is a much better way to have mushrooms than just with butter and garlic... how I used to fix them. I've made it twice: the first time with plain old closed cap mushrooms, and the second time with chestnut mushrooms. The first time was the better of the two, definitely. Maybe that type of mushroom absorbs more of the flavour, I don't know, but will only use that type in future. I, too, made it ahead and re-heated it at serving time. The smell as it cooks is absolutely mouthwatering! I had it as a side with seared tuna, along with some green beans. I think the sherry wine is absolutely key to the rich flavour.
I see I am VERY late to the party. I'm probably the last cook in the Western world to discover these fabulous mushrooms, but thought I would add that they freeze perfectly. I made them ahead and was hit by an emergency so I threw them in the freezer. They were great a week later. Thanks!
I scaled this recipe for 2 servings with no problems, used a combination of portobellos, button mushrooms & "shaggy dogs" which grow on our property, fresh garlic and cooking sherry. It was a terrific compliment to grilled strip loins. Thanx Kimbearly!
add me to the list of those who love this recipe. followed the instructions exactly as written. perfect side dish to go over our porterhouse steak.