"Way too rich in my opinion. Italian fontina is extremely rich and mushroomy to begin with, and you need a huge wedge of that. Then you;re adding TWO POUNDS of roasted portabello mushrooms, some porcini with their hydrating liquid, and a half-pound of minced button mushrooms. It;s no surprise all you can taste is mushroom (and onion). I li..."

"The pepper cream sauce is fantastic! But the recipe says to cook the steak 2 minutes per side over medium heat, and it takes much longer to bring a 1" steak to medium-rare (or to produce "crispy bits" on the bottom of the pan). Since the recipe specifies clarified butter, which has a higher smoking point than regular butter, I am guessing that the""