11 Reviews of Ospidillo Cafe Gourmet Mushrooms

From: Hey Jude

On Nov 7, 2005

I had to sub a few things but this turned out just fabulous for us. I had to use what I had on hand (stuck at home waiting for repairmen): a bag of frozen, Trader Joe's Asian Mushroom Medley and madeira instead of red wine. Also, I used half the butter called for and only 1 beef bouillon cube. If this recipe turned out so well with those substitutions then I can only imagine how great it is prepared according to 'the plan'. I served this with sauteed skirt steak and french fries. The husband was thrilled....we have leftovers and we're planning on using them in omelettes. Thanks Bone Man for posting this recipe!

From: twissis

On Dec 11, 2006

These were very good & oh so easy to fix. I doubled the amt of mushrooms & quartered them as they were extra lrg. Despite that I had plenty of sauce & the mushrooms made more of it as they cooked. I could not bring myself to discard that lovely sauce, so I added a little more red winc & made a mushroom/wine gravy for my meat course. I served these at a dinner party a few dys ago & they were very well-received. Thx for sharing this recipe w/us.

From: VenomousKate

On Aug 25, 2006

Oh, my. These were SOOOOO good and so very, very easy. My husband and I are both mushroom fans, and I thought I'd prepared them every possible way. I wasn't expecting anything magical out of this recipe, but, BOY, was I wrong! The flavor balance is perfect, with the bouillon and garlic bringing out the best in the mushrooms. This is a new family favorite, and I'll be making it often. Thanks!

From: Mrs.Jack

On May 27, 2008

I really liked these mushrooms-I like the addition of the beef flavor! I have made several times now and last time I added a few splashes of Worcestershire for a change. I have been serving them w/ grilled steaks and potatoes. Thank you for a great recipe!!!

From: firefly68

On Nov 8, 2008

I plan to try these soon and am thinking the white wine-chicken base method that Jules127 had to use might be a great accompaniment to chicken. I will try them both ways. Thanks!

From: Kizzikate

On Apr 18, 2007

Oh, YUM!!! I've tried recipes using Worchestershire and other ingredients, but these are simpler and just plain better! I used sliced "baby bellas", and we fought over the last few shrooms! Thanks!

From: NickFun

On Mar 22, 2006

Excellent recipe. Just make sure you don't use "magic" mushrooms.

From: Kit^..^ty Of Canada

On May 9, 2007

I used baby portabello mushrooms. I enjoyed the addition of the beef bouillon cubes. Dh & I both look forward to having these again. Thank you Bone Man.

From: Chef #837152

On Dec 9, 2008

We had these atop our grilled steaks and they were awesome! Love the wine with the mushrooms!

From: TheDancingCook

On Feb 21, 2008

Lordy lordy, let there be 40...... stars, not just 5 stars, to rate this recipe. This is a wonderful way to prepare mushrooms aside of a steak or any cut of meat for that matter. I followed the recipe exactly but only had grocery store bought red cooking wine, which is higher in salt content and will try it with "real" red wine next time around. Just an all around excellent recipe that I am so sorry I kept hidden in my cookbook before finally trying....to think how many steaks went unaccompanied over time.........ugh! A must try for you and a keeper for me. Thanks, BoneMan!