I followed the recipe sort of loosely...for example, I added some zucchini and yellow squash I needed to use up, extra carrot (all julianned), extra garlic and substituted baby bellas (using about 12 oz) since I'm out of shiitakes. I did follow the recipe precisely for the sauce, which is the important part. This is very, very tasty and would work with a wide variety of veggies. I imagine this would be good with tofu or seitan as well. Thanks for posting this.
I'm sorry to say it, but I was disappointed with this recipe. The pinot noir and balsamic vinegar made the whole thing taste too pungent, and I felt like it as ultimately a waste of lots of shiitake mushrooms, which I didn't even really taste in the end.
Excellent! Easy to make and good for you. This is going to be a regular for me.
Excellent dish! I changed a few things... most importantly I used tofu and not tempeh as it's easier to find here. Also I couldn't find exactly Herbes de Province and settled for a rub that was that plus garlic and onion. Turned out great- very nice heavy wine flavor with a bit of a bite. My tofu-hating roomate cleared her plate and loved that it looked meaty. Very easy to prepare. Definitely a make-again! Thanks!
i made this from the magazine for thanksgiving. it was excellent.
A very sophisticated and satisfying dish. It's true about umami (Umami is a Japanese word meaning "savory" or "meaty") you have to taste it to believe it.
This dish was elegant and supremely tasty. My boyfriend went back for thirds!