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WOW, what flavour and wonderful texture. I was a bit hesitant to cook this for 1.5 hours but I did. Although the delicious smell was wafting around the house which tempted me to eat I waited and waited. It's was worth the wait. Changes I made was the servings size (6 servings). Thank you Dorie's Lori

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Chef floWer May 02, 2007

Cut the recipe back for 2 as a side dish for brunch. I did look twice at the cooking time but you said (really) so I followed instructions and am I ever glad that I did. Lovely texture and the combination with the onions - great flavor. Thanks for a keeper Dorie's Lori

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Bergy April 23, 2007

So yummy, indeed. I cut the recipe in half and this was plenty for a light dinner for myself. Very easy and quick to start ... the hard part is waiting for them to finish cooking. I was afraid they might be overcooked, but not the case at all. A good keeper for sure.

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Mary K. W. March 29, 2007

Made this for supper tonight. I had a lb of mixed mushrooms so I used those.I used butter, I think if you used margarine it would not give the same sweet/salty taste butter does. There were 3 of us for supper, and I have a few left overs.If I had to guess at the servings I would say 4-6 depending on how much one person eats. Very simple and nummy recipe. Thanks so much !!

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Shirl (J) 831 July 28, 2006
Sauteed Mushrooms