I hate mushrooms but made this for hubby as a treat with his steak. I used red wine and a beef bouillion cube and omitted the cornstarch as I had to leave this on the stove a bit longer due to the steaks finishing cooking than the recipe called for. Thanks for the post.
I can't believe that this recipe isn't used OVER something like a pasta. It's SO rich.
I made it exactly according to the recipe: but was using it as a sauce for linguine, and it was STILL too rich. I like the flavours, but I feel they need to be spread out a bit more than this recipe allows. I would say this recipe feeds 8, with pasta, at least. I would also use the veg oil instead of peanut oil: peanut oil adds too much extra flavouring...
my $.02
I hate mushrooms but made this for hubby as a treat with his steak. I used red wine and a beef bouillion cube and omitted the cornstarch as I had to leave this on the stove a bit longer due to the steaks finishing cooking than the recipe called for. Thanks for the post.
Nice recipe however I used marsala wine with this. I was just getting ready to add the cornstarch when I opted not to. It looked wonderful the way it was and my family loved it. Thanks!
As written just average. Very good however after tinkering with the recipe. I used olive oil and a little butter rather than peanut or vegetable oil. NO water - I wanted sauteed mushrooms not boiled; and no cornstarch. Loved the flavor of the basil with this.
So I didn't have an onion and used a green onion didn't have cornstarch and used flour don't use chicken anything so I eliminated bouillon...needless to say it was awesome. I used it on top of horseradish mashed potatoes.
Very good! I added just a splash of heavy cream and paired it with fettucine.
This was a great side dish with our London broil tonight. Sliced up a red onion instead of using diced. Used red wine instead of white since I was serving red meat and didn't want to open another bottle. Also didn't add the cornstarch because it wasn't necessary.
We loved this recipe. I also omitted the flour the thickness after simmering was just perfect.
This is very good but quite rich for a side dish. I poured it over some almond-crusted chicken and brown rice which was delicious. I used dry sherry wine and added a splash of heavy cream for a creamier color/texture. Overall I would definitely recommend this recipe to be used as a gravy/sauce but not to be eaten as a side-dish.
