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My family and I love sauteed mushrooms but usually prepare ours with white wine. I really liked the use of red-wine in your recipe. Has a richer, more full-bodied flavor. I used fresh-squeezed lemon juice which gave the flavor a nice zing. This went perfectly with our grilled steaks. Thanks so much for a great recipe.
I think this is the first sauteed mushrooms I've made with wine. I like it but the wine gave it a little too biting a taste. I used a Clos Du Bois cabernet which may be part of the problem? I put this on a roast and it was a very good mix.
I just tried this recipe and it was absolutely amazing; however, I did tweak it a bit just for my preference by adding about a tbsp of minced garlic and about a 1/2 tsp of basil. I ate it plain as a meal, very yummy! Thank you =)
These were great! I put them over burger buns sans the burger for a quick and delicious dinner!
These are perfect. I quartered my mushrooms instead of slicing them and added a little roasted garlic for fun.
Oh, yum! These are just the thing to put over a steak, but I can eat them just as is! I followed the recipe and just added some minced garlic. I think button or baby bella mushrooms are the best for this. Thanx for posting.
These went great over my steak!!
Fantastic! Rich, complex taste that went perfectly with grilled steak. I used a Chilean Merlot and freshly squeezed lemon juice. Also, since I didn't have parsley on hand, I added 1/4 teaspoon of dried tarragon. I'll certainly use this recipe again.
I'm a mushroom fan, so if something has mushrooms in it, I'm going to like it. That said, this basically tasted like mushrooms cooked in wine -- not that there's anything WRONG with that! I used a sweet concord wine and skipped the butter and parsley. Still, I would make this again just for variety. Thanks for posting!
Oh, Martha, my friend, these are wonderful. I always have steak on Friday nites, and I look for a simple, but delicious, mushroom dish to accompany them. This recipe is both of those. I used Merlot for the wine. I used fresh lemon juice, and both dried parsley and no parsley. It's still one of the best mushroom recipes I've had.