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Michael's Best Button Mushrooms Recipe

Michael's Best Button Mushrooms

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (70)

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Average Rating:

Total Reviews: 70

Showing 61-70 of 70

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  • on January 24, 2005

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    I was amazed at how great these tasted. I served them with lobster and mashed potatoes and they were a hit...double the recipe they go fast!

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  • on January 10, 2005

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    I really love mushrooms in all forms, but these are my new favorites. I didn't use wine-just chicken stock and they came out better then I had hoped for. These mushrooms would be wonderful over pasta or rice as a main dish!

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  • on January 05, 2005

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    Was enjoyed by all, even those who had never eaten them before.

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  • on January 01, 2005

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    We really enjoyed these....I think the lemon juice gave it a nice flavor on top of everything else....I used soy butter instead of regular...still tasted great....no one knew the difference....will make again and again...

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  • on December 20, 2004

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    Excellent flavor and very easy to make.

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  • on December 12, 2004

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    This was really good, next time I made this I added some shallots, cut the lemon juice by half, and added 1/2 cup of red wine and whatever pasta was on hand. Very good, a friend even asked me for the recipe. Great tip on not stirring the mushrooms to let them carmelize, that is key!!!!!!!!!!1

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  • on November 13, 2004

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    Wow! I've made sauteed shrooms before, but this recipe is king. I love the crisp caramelized texture and the intense flavor. Great tips on how to cook them, too to avoid soggy mushrooms. This one's a keeper, Michael...as always, thanks!! :

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  • on November 08, 2004

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    this is the best mushroom recipe that I have found

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  • on July 27, 2004

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    Awesome mushrooms!!!

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  • on May 31, 2004

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    I made this with shrimp stuffed with crab and grilled porterhouse steaks. It was an execellent addition. The mushrooms took on the flavor of the other ingredients but maintained their own at the same time. Very good.

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