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Showing 1-4 of 4
By more snax
on November 24, 2010
This gets 5 stars as a great place to start! I changed a few things, and what I got is going to be hard not to eat before thanksgiving. I sauteed my mushrooms first, and I used primarily baby bellas, some shitake and wood ear. pulled those aside, then followed caramelizing in the same pot, added a LOT more garlic and a veggie bullion cube with the water and wine, and used a lot of pepper. at the end I also added 1T of cornstarch for a little more body.
this one is going in the recipe books!
on March 01, 2009
WOW! Another new favourite recipe for this mushroom-lover. Thank you, thank you, thank you for posting this! :) We greatly enjoyed it with some meatloaf but it would be great with so many different meat dishes, with pasta or as Some Girl served it: with mashed potatoes. I'm not always in the mood for tomato-based sauces and I'm just so happy to have found this yummy recipe. There was a recipe similar to this that I used to make decades ago but have forgotten. This recipe was even better and, for me, has filled the gap where my memory has failed me. Loved the wine in this and that it was so low in fat. My only addition was fresh thyme and I doubled the garlic. I'll be making this often. Made for 1-2-3 Hit Wonders.person 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
By Some Girl
on August 01, 2008
This was amaaaazing. I didn't have white button mushrooms, and only 6oz of ports. To compensate, I reduced the recipe to about 1/4 (just estimated) and used what I had. I used veggie broth instead of wine (most wine isn't vegan). I used a sprig of rosemary instead of a bay leaf. I ran 1/2 of it through the blender (mushrooms and all). Mmmm... so perfect on mashed potatoes, it was just what I was craving. Thank you!person 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 August 07, 2009
This was ok. It took much longer than the flavor was worth though. It made a ton, which is cool! I ended up eating it as a soup rather than a gravy... due to the cost and time it took to make this I won't be making it again.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 (214 g)
Servings Per Recipe: 8