Recipe Summary test
Ingredients
4
Original recipe yields 4 servings
Directions
Nutrition Facts
Per Serving:
75 calories; protein 3.7g; carbohydrates 6.1g; fat 1.2g; sodium 589.7mg. Full Nutrition
Most helpful positive review
Very good however I sauteed pearl onions and the mushrooms in olive oil. I also reduced the amount of wine to an 1/8 cup which I then reduced in the same pan as the onions and mushrooms. I added 1/4 tsp of nutmeg and 1 tsp of cinnamon. A pinch of salt to enhance the sweetness. It's a nice side or topping. If you don't care for the sweetness of white then use red. This recipe is definitely for sophisticated taste buds. Read More
Helpful
(8) Most helpful critical review
We were not very fond of these perhaps a little too sweet for us even though we reduced the amount of nutmeg to half. Will not be making these again the leftover mushrooms when drained from the sauce did make good compost though. Read More
Helpful
(6) Reviews: Most Helpful
Very good however I sauteed pearl onions and the mushrooms in olive oil. I also reduced the amount of wine to an 1/8 cup which I then reduced in the same pan as the onions and mushrooms. I added 1/4 tsp of nutmeg and 1 tsp of cinnamon. A pinch of salt to enhance the sweetness. It's a nice side or topping. If you don't care for the sweetness of white then use red. This recipe is definitely for sophisticated taste buds. Read More
Helpful
(8) We were not very fond of these perhaps a little too sweet for us even though we reduced the amount of nutmeg to half. Will not be making these again the leftover mushrooms when drained from the sauce did make good compost though. Read More
Helpful
(6) 
I thought that this was one of the bes mushroom ideas ever! tasted like scoops of nutmeg melting in my mouth. Read More
Helpful
(5) Advertisement
This dish was pretty awful. I made it on Thanksgiving Day figuring it seemed very simple to do yet it sounds delicious. - it never made it to the table! Read More
Helpful
(5) 
I was curious. I tried. The submitter said to adjust seasonings to taste so I made a judgement call. I'm sorry but a tablespoon of nutmeg would have been ridiculously too much. I sprinkled a pinch over the mushrooms. First off I did saute the mushrooms in a bit of olive oil & butter then I used a California Chardonnay to deglaze the pan. With my modifications to the recipe I would give this recipe 4 stars as written I would have given this recipe 1 star so I split the difference. Read More
Helpful
(4) Advertisement
I've made this twice. The first time was for Thanksgiving and I followed the recipe as given. The second time was for Easter and I chose to chill the mushroom mixture overnight drain and bring to room temperature before servng with the ham. Both ways are wonderful. I quarter the mushrooms so they're chunky. Beware: This is for only those who LOVE nutmeg! Read More
Helpful
(3) I think there is too much nutmeg in this. They tasted bitter. Also the wine cooking made a really strange smell - almost like detergent - don't know if this is the recipe's fault or mine but I won't make this one again. Read More
Helpful
(3)