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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.

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TravelnT December 28, 2007

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.

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thomrosen6 January 09, 2008

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!

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Toni1 August 29, 2003

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!

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horseplay August 15, 2003

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.

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candela-miami August 14, 2014

Excellent taste, thanks Mean Chef for posting and thank you Bekah for adopting to pass on.

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sloe cooker August 09, 2010

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.

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mommyoffour June 14, 2010

Oh, yum! I sure miss that man! Bekah, thanks for adopting his recipe. Soooo good.

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Jezski December 31, 2009

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!

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evans_db December 25, 2009

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!

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Chris from Kansas August 15, 2009
Mean Chef's Sauteed Mushrooms