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Portobello Gravy


Source: © EatingWell Magazine
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 Reviews:  3   Viewing: 1 - 3  
Rating: 1
by: Sharon, MN Reviewed: 06/09/2010
This recipe didn't thicken up to my liking. I added an extra tablespoon of cornstarch at the end and still it was like water. Flavor was nothing to write home about either. The only think I did differently was that I used beef stock instead of vegetable stock because I didn't have veg stock. If anything I would think beef stock would add more flavor. Won't make this again.
6 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: Rob Reviewed: 11/23/2009
YYYYYYYUUUUUUUUUMMMMMMMMYYYYYYYY
Absolutely Delicious, way worth the 30 minute cook time.
8 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: John, IA Reviewed: 10/21/2009
Just a comment...
This sounds delicious, and I shall try it soon. However, it seems a terrible waste to throw away such good ingredients just to produce a smooth gravy. Wouldn't it be better to let the gravy cool a little, and then swirl it in a blender until it's smooth? Then return it to the pan, and return it to heat just before serving.
29 people gave this Cheers. Click here to Cheer this review. Report Violation
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 Reviews:  3   Viewing: 1 - 3  
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