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Yummy! I couldn't find all of the mushrooms fresh, so used fresh cremini and shiitakes, and reconstituted chanterelles, morels, and porcini. What a great combination especially with the shallots and a Cabernet Sauvignon. I used these in Souffle Omelet With Brie Mushrooms and Onions for a great combination. Thanks Rita. Made for ZWT5 2009.
Absolutely wonderful! This decadent side dish will wow anyone! Served with a prime rib roast for Christmas dinner and couldn't have been happier. Thanks!
We enjoyed mushrooms done this way - will definitely have again. They were excellent served over bbq'd steak.
Perfection accompanying a grilled chicken breast.
Scrumptious! Love all those ingredients and this is a gem of a recipe I know I’ll make often. I used a mixture of field mushrooms and Swiss browns, I increased the garlic to 4 cloves and I used merlot (it’s what I fancied at the time). We ate this with Rita’s Rice, Lentils and Dried Cranberries Garnished With Pine Nuts Rice, Lentils and Dried Cranberries Garnished With Pine Nuts, which made for a highly nutritious and very tasty non-meat meal. Everyone loved it. Thanks for sharing!
Lovely side dish. I added some portobellos, with good effect. Served it with garlic roasted lamb and brown rice and it was the perfect accompaniment -- tied them both together beautifully. Great recipe, Rita. Thanks.