This was easy to make and tasted good. The mushrooms had a nice color also. The recipe doesn't indicate what to do with the balsamic vinegar so I just added it with the water. Next time I will add a little less of the balsamic vinegar and more of the mustard as that suits our preferences better.
Did the recipe as instructed and it turned out very tasty . It is so easy to prepare and our guests enjoyed it very much. We served it with a marinated bbq. pork tender- loin.A real feast. Thanks neigh- bour.
Lemon juice is the key to this piquant and deeply colored side dish. The lemon sweetens the balsamic vinegar while adding it's own zing. I doubled the recipe using giant sized white mushrooms my husband had purchased (I would have preferred Portabellos). I followed the insructions as directed and served the mushrooms with BBQ grilled sausages, a combination of Italian, Bratwurst and Sicilian. A bit of chopped parsley would accent the dramatic color of the mushrooms.
These are good mushrooms. But for DH it was a little bit too much vinegar. Thanks Kate :) Made for Name that ingredient tag game
Nice, easy side dish - tasty, too!
Parsley's beautiful photo prompted me to try this recipe and I'm glad I did! It is already in my Tried and True recipe collection. Thanks Parsley and Kate!
I made this tonight, but with a few adjustments, because I was going to use a different recipe and then changed my mind. I sauteed 1 clove of minced garlic in a little Smart Balance, then followed the rest of the recipe (minus the oil since I used the SB) until about haflway through the reduction of the sauce. I decided to thinly slice 1 medium white onion in a little SB in another pan, then added it to the mushrooms. I threw in about another 1/2 tbsp bals. vin and 1/2 tsp dijon and continued to reduce it until the liquid was mostly gone and there was a glaze, like in the photo posted here, and then added 1 tbsp of the lemon juice. It sat for about 4 hours covered in a container (dinner got pushed back) and I popped in the microwave about 45 seconds to heat it up. The onions absorbed the flavor of the balsamic vinagrette and mustard wonderfully and my hubby and I were very pleased with the results. We spooned it over the top of Pepper Chicken, Pepper Chicken (we used chicken breast and grilled it though). For sides- baked some acorn squash (halved, face down in 1/4 inch of water, 40 min @ 400 degrees) scooped out the inside and stirred in a little brown sugar and smart balance, and baked potatoes (in the microwave rubbed with garlic olive oil, S&P, covered with wet paper towel). My husband loved it all and said all the flavors went very well together. He said it will be a tough dinner to beat! Thanks so much, we will make this many times more!
These were great! Loved the flavours and such a simple recipe to put together. I served alongside chicken, delicious, thanks for sharing.
I didn't like these too much. They had a rich taste to them. You could definitely taste the dijon mustard. It wasn't too bad, but not to my liking either. It's just a personal preference.
These mushrooms are wonderful! I doubled the recipe and added a pinch of sugar. Great side dish or over a steak. Thanx for shring this; I'll make this again.