- Most Helpful
- Highest Rating
Outstanding! I tried these today and ate them all! It's a good thing my husband hates mushrooms :-) The tip on making sure the carmalization occurs is key to these golden beauties. Thanks for pointing this out.
I thought it was very good. I agree with the other comment that the lemon was a little over powering. Next time I make this I'm substituting lemon with soy sauce or not do either one.
My grocer had mushrooms on sale buy 1 get 1 free. I was looking for something different when I read this recipe. I almost didn't click on it because I thought sauteed mushrooms were sauteed mushrooms. No big deal. But was I wrong! These were AWESOME. Carmalizing them is the key. Maybe you should change the name to Carmelized Mushrooms. My only problem was I should have doubled the recipe and used a larger skillet. These went so fast. Make sure you don't stir them so they carmalize. That is the key!
These mushrooms were a hit! Be careful with the thyme though, some people might find it too much. Other than that, it was great, thanks!
I really liked the lemon in this recipe, it added a tangy flavor to it. I added kale and onions. I didn't have white wine, so I used cherry wine instead. I didn't have fresh thyme or parsley so I used dried, instead. It turned out a great side dish.
Excellent taste, thanks Mean Chef for posting and thank you Bekah for adopting to pass on.
We loved this recipe. I made this last night to go with our steaks and they were wonderful. I loved the lemon juice and thyme leaves in these. I have always just sauteed them in butter.....no more. Thank you for adopting this recipe and keeping it going.
Oh, yum! I sure miss that man! Bekah, thanks for adopting his recipe. Soooo good.
I registered with this site just to rate this recipe -- bottom line you will not be disappointed!!! I had a large container of sliced baby bellas and these where absolutely to die for with some Christmas Eve Prime Rib. Do not pass this recipe up! The only change I made was to add some diced green onions when I added the butter, gave it some extra color and was fabulous!
Yep, this is it - the perfect way to make mushrooms! They were so good and easy too. The carmelizing part was key. I used much less olive oil and butter, dried thyme (1/2 tsp) and red wine. They cooked up brown and beautiful and the taste was fantastic. I can never make sauteed mushrooms any other way now. Thanks for posting!