For even more flavor, experiment with dried porcini mushrooms.
5 star values: 22
4 star values: 16
3 star values: 65
2 star values: 16
1 star values: 16
So I just got finished making this recipe and like a previous review recommended I made a few tweaks. So instead of white onion, I chopped up two small shallots, and added a whole clove of garlic to a butter in a saucepan on low heat. Once the shallots were nice and soft I added a little more butter and followed the recipe as outlined, with a little extra salt and pepper. These few tweaks really make the difference, and it only took about an hour to prepare with all of the chopping!
Rating: 1 stars
This was awful. Please do not waste mushrooms or your time on this recipe.
This was pretty bland, not sure why. My husband's words were, "well, the flavours are nice, you just can't really taste them that often." Really, really subtle. I doubt I'd make it again, but if I did, I'd add shallots to the onions, maybe a little garlic at the end, a lot more lemon juice and wine and salt and pepper, and I'd grate the parm so it melted in throughout the dish, instead of being in big chunks in a few places.
This was delicious! I can't believe what a difference the fresh lemon juice made. I also added spinach for a little extra nutrition.