97 Reviews of Sauteed Mushrooms

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.

From: jerri822

On Nov 6, 2002

These mushrooms tasted divine. The pairing with green onions is a wonderful flavor sensation. The sauce was extra yummy and the butter, white wine and worchestershire go nicely together. Thanks so much. Served with steaks and baked potatoes. A feast fit for a king.

From: PixieDust

On Jul 9, 2002

OUTSTANDING!!! Served this as a side dish with yooper's crockpot roast. The wine/butter/worcestershire sauce is incredible. Also like the flavor the green onion adds. We were licking our plates. Nurse Di, you have done it again. Thanks

From: CinCity

On Dec 27, 2002

These mushrooms were a wonderful addition to the prime rib dinner with yorkshire pudding, garlic mashed potatoes and creamed spinach that I made this Christmas. My entire family raved on how good these mushrooms were! I had to scale it to serve 12 and it was easy to prepare. This one is definitely a keeper and will be made over and over again!!

From: s'kat

On Mar 31, 2003

These are very, very good. I don't think I would've thought to add the worchestershire sauce to simmered mushrooms, but it really gives them punch and complexity. Served with Rise's Garlic-Horseradish Crusted Steaks and MEAN CHEF's Basque Potatoes. Will be having these again very soon, thanks.

From: Barb Gertz

On Oct 28, 2002

DELICIOUS, SUPERB, OUTSTANDING, these are the best sauteed Mushrooms I have ever made or tasted. I could have doubled the recipe they were great. Used the brown button mushrooms,didn't slice them.I think it is the Worcestershire Sauce that really makes the difference. Thank you for a great recipe.

From: *Kathy*

On Sep 29, 2002

Superb. I did not have green onions, so I made the recipe without them but will use them next time. I loved the Worcestershire sauce — excellent side dish with grilled steak. Might experiment next time and use the white wine Worcestershire sauce when we have fish. Yummy!

From: EmmaTaylor

On Mar 8, 2003

I made this for our anniversary dinner to go along with your lasagna. Another delicious recipe. I used white button mushrooms. The worcestershire and wine, I thought made the mushrooms taste especially yummy. Of course the real butter didn't hurt the flavor either. The rest of our menu consisted of salad, garlic bread and wine. Thanks for helping make our anniversary special.

From: Theresa P

On Jan 1, 2003

The mushrooms were WONDERFUL!!!Will be making these AGAIN!!!! Great , flavorful little morsels went well with my roasted chicken...YUMMY!!!