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Old 08-03-2007, 01:48 PM   #11
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Quote:
Originally Posted by Dave Hutchins
I would saute them first in butter or good olive oil
Ditto!

Also, am I crazy or does anyone else think it kinda screams for Swiss, rather than cheddar?
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Old 08-03-2007, 04:27 PM   #12
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Yes, swiss does sound good - although I love cheese of any kind!!! Thanks for the help!
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Old 08-04-2007, 01:30 PM   #13
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At work, we make a mushroom gratinee as an appetizer. I think we use parmesan cheese, but swiss, or asiago would work.
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Old 08-04-2007, 01:48 PM   #14
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Sounds fantastic, MM! I might add a splash of white wine, since I love that flavor with mushrooms and butter!

Thanks!

Lee
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Old 08-04-2007, 03:23 PM   #15
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Originally Posted by QSis
Sounds fantastic, MM! I might add a splash of white wine, since I love that flavor with mushrooms and butter!

Thanks!

Lee
Continuing in that vein... I think it would be super to saute them in butter/olive oil and dry vermouth!
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Old 08-09-2007, 09:04 AM   #16
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Thank you, everyone, for your help! I made the mushrooms last night and followed the recipe exactly. It was absolutely delicious! Next time I will not use such a large pan (recipe called for 9x13) and I would cook it less (recipe called for 30 minutes at 350 degrees F). I would definitely experience with different cheeses. I imagine you could use bread crumbs instead of stuffing mix it tasted like bread crumbs to me not too much, just enough scrumptious!
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Old 08-25-2007, 05:07 PM   #17
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That recipe sound so good! I wonder how they'd be with gruyere cheese?

I once made a cream sauce for sauteed morelles with whipping cream, it was delicious.
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