Mifgash Mushrooms

“These were amazing! I made this for a large Christmas dinner. I should have tripled the recipe because they went so fast. I was concerned since I had to leave out the paprika due to someone with severe allergy. I substituted fresh mushrooms and used onion soup mix. I made again later for myself and added the paprika. Both dishes were absolutely fabulous! Thank you for sharing! It will be my Christmas dish from now on.”

“I used fresh whole mushrooms and sauteed them and used 1 1/2 tsp Au Jus mix with water and milk. It cuts down on the saltiness of the Au Jus mix. Hungarian Paprika is great in this dish. And my husband could have a few bites. We love mushrooms and this is a great recipe!”

“Very tasty! Look wonderful. And , for me, so exotic! Extremely easy to prepare.”

“These mushrooms went very well with a steak dinner.I used chicken broth and fresh mushrooms.The only comment I would make is to make sure that the mushrooms don’t cook any more than 8 minutes or they will start to release their juices.Thanks for the posting”

“This is a wonderful dish!I made it as a stuffing for red and yellow peppers for my vegetarian family members at our Seder.I used two baskets of chopped white mushrooms and one of baby bellas.I parboiled the peppers and used a little of the flavored water instead of plain water and used plain salt instead of the soup mix.Looked beautiful and everyone thought they tasted great.They gobbled them up and asked for the recipe before they went home.Yummy, Mirj, thanks!”

“These are some fabulous mushrooms!So easy to make, too.I used butter instead of oil, but that’s all I changed.Thanx for posting this!”

“Fantastic!!Quite possibly the best mushroom recipe I’ve tried.I skipped the oil, instead “sauteeing” the onions in water.I used four 4.5-oz jars of button mushrooms, and onion soup mix.This is officially a staple.Thanks for posting!!”

“EXTREMELY QUICK to make and seriously delicious. And very much a recipe I’ll happily make again.I used a mix of button mushrooms (left whole) and fresh field mushrooms, cut into chunks, (about 11/2 pound in all) and served these as a side-dish with Redsie’s Baked Pasta With Spinach, Ricotta, and Prosciutto 205084.I added three cloves of minced garlic to the onion in step one and used a French onion soup mix. I followed Bergy’s advice of adding a little bit of water at a time, and managed to sneak in some wine (merlot, as that’s what was open at the time).Three of us made short work of these.Made for the Magic Mushrooms Tag Game.Thanks for sharing this recipe, Mirj.”

“I’ve made this several times now.It’s a great, easy and tasty recipe.I use fresh mushrooms, though with the stems cut off.I saute them for a few minutes in the sauce, but not to cook through.I wanted an alternative to marinated mushrooms, (because we were getting bored with those every Shabbos) and this was perfect!”

“I halved this recipe and it worked great as an app for me and my girlfriend.I used pre-cut white mushrooms (8 oz) but would use the whole ones next time.Added too much pepper so I added a couple pats of butter at the end, which I would recommend regardless of the extra pepper.”

“yummy, i used onion soup mix and 1 lb of fresh mushrooms. thanks!”

“Superb flavored fungi.Thanks, Mirj for a great side dish.”

“These were just so good.I used a chicken soup base as well.Quick and easy.A great side for steak.Thanks for sharing.”

“WOW!What a great recipe.I added some garlic, some Spanish paprika, and some hot pepper flakes.I also used Minors Soup base, the chicken stock.Used fresh mushrooms, and only about 1/4 cup of water.This is a definite keeper. Thanks!!”

“We loved these mushrooms! I used fresh mushrooms and sliced them, as they were bigger than button mushrooms. I also used Lipton’s Onion Soup mix. They disappeared fast!”

“This is an extremely easy and quick dish to prepare, and it is delicious.I served it as a side with steak, and it was a big hit.”

“We love mushrooms and this recipe was Easy and Delicious!!! I used 1 Tbs Lipton Onion Mushroom Soup Mix, as I was making Savory Chuck Roast #12103 and used the rest of the mix in the roast. And this was the perfect side dish!!! We will enjoy this often, thanks for posting!!!!”

“Thsnk you do much Mirj. Have made this often and is always a hit–gets finished quickly. My husband who never compliments eats it all up–when I ask him how was it, he says “I ate it, didn’t I?”. Guess it’s the best I could expect of him. He’s from the Bronx also, like you.”