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Showing 1-3 of 3
By Chef Pollo
on January 06, 2010
Awesome, super yummy recipe. We paired it to Mama's Absurd Vegetable Gratin, it was so good. Will be making this again. It would be excellent w/ crusty bread! We used red wine and perhaps (perhaps..?) I may cut back the oil a wee smidge next time - prob. not :o) !! Thanks very much!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 17, 2006
I loved this recipe. Very tasty. Nice touch adding the lemon at the end, along with the parsley - it added a nice fresh taste. I had huge mushrooms, so had to chop them, and it looked a little different than intended, but it didn't hurt the flavor one bit. Thanks for posting a winner.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 29, 2006
Wonderful! I made these with some warm french bread for lunch today. We dipped the bread into the marinade. I will admit to a few alterations. It is the middle of winter right now, so fresh tomatoes were out of the question. I used some canned diced tomatoes. And the other thing is that I was in such a rush to try these, that I forgot the parsley and walnuts! Oops...but still fantastic. Many thanks from a mushroom-lover.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (230 g)
Servings Per Recipe: 4