Mixed Spring Mushrooms with Garlic Butter and Pine Nuts

One often sees the term wild mushrooms in recipes, on menus and elsewhere, but exotic mushrooms is generally a more accurate description, as most wild mushrooms we eat today are, in fact, cultivated. Among those not cultivated to date are musky-flavored morels, a springtime favorite, and autumn's chanterelles, porcini, matsutakes and black trumpets. Such wonderful varieties as oysters, shiitakes, portobellos and cremini are all successfully farmed.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Mixed Spring Mushrooms with Garlic Butter and Pine Nuts
Review 1 for Mixed Spring Mushrooms with Garlic Butter and Pine Nuts
5 out of 5
5 out of 5
Debbie66
Fairfax, VA
April 17, 2011
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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So easy......
April 17, 2011
I've made this recipe so many times and everyone raves about this recipe. It is so easy to make and requires no prep time.
Pros: Quick, Easy, Healthy, Appearance, Impressive, Will Make Again
Review 2 for Mixed Spring Mushrooms with Garlic Butter and Pine Nuts
5 out of 5
5 out of 5
Anonymous
Carlsbad, CA
April 30, 2010
Would You Recommend? Yes
0points
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Quick Easy Delicious
April 30, 2010
I served this as a side dish for a Christmas dinner of 40 people because of how easy and quick it is to make. I multiplied this recipe by 4 and it still wasn't enough. Everyone came back for second and third helpings and were even eating straight from the serving dish.