Sauteed Mushrooms

From: Barenaked Chef

On Jul 3, 2009

Found your delicious recipe while searching for a way to use up mushrooms. I did not have the white wine, so used chicken broth instead and it still came out fantastic. Can't wait to try it with the wine. I also kept the heat up too high, will reduce the heat to simmer next time. Thanks for sharing Ruby!

From: Marianne5

On Jun 24, 2009

I loved these mushrooms! I used a dry Sherry instead of white wine, a small amount of dried shallots, fresh minced garlic and a shake of dried parsley for color. WIll definately make these again! Thanks for sharing!

From: Wileysmom

On Jan 13, 2003

I made these for dinner guests to go with #32883 Greek pork loin. The wife of one of my guests is notoriously picky. I asked someone who knew them well what I could fix that she would eat (she won't eat anything smoked, peppered, with peppers, hot, spicy, not garden fresh, etc.) He said, "Don't even try. She hates everything." So I made these mushrooms. I asked everyone what they would rate this recipe on a scale of 1 to 5. Everyone else said 5. She said four (praise enough). But then I caught her eating what little was left out of the serving bowl with a spoon while I was cleaning up. That was enough to give it 5 stars.

From: Laurita

On Dec 15, 2002

Nurse Di, this is a fabulous side! The worcestershire sauce makes all the difference, it' really wonderful. I used sliced baby portabello mushrooms, but I don't know if that makes much difference...they were on sale! Thank you for a very flavorful addition to my filet! Also, an excellent potato topper.