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keepthefaith7_11571384

Chicago, Illinois

Member since Jan 2009

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Reviewed Mushroom and Burgundy Stew

Feb 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

The only things I changed were I used about half of the amount of vegetable broth (my store doesn't have mushroom broth,) and I let it simmer for at least an hour at the end. I also added some frozen peas while the the noodles were boiling to give it more of a stew feeling. The sauce was rich and thick and really looked as if there was some kind...

Reviewed Mushroom and Burgundy Stew

Feb 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

The only things I changed were I used about half of the amount of vegetable broth (my store doesn't have mushroom broth,) and I let it simmer for at least an hour at the end. I also added some frozen peas while the the noodles were boiling to give it more of a stew feeling. The sauce was rich and thick and really looked as if there was some kind...

Reviewed Mushroom and Burgundy Stew

Feb 28, 2011 in Food Network Community Toolbox on FoodNetwork.com

The only things I changed were I used about half of the amount of vegetable broth (my store doesn't have mushroom broth), and I let it simmer for at least an hour at the end. I also added some frozen peas while the the noodles were boiling to give it more of a stew feeling. The sauce was rich and thick and really looked as if there was some kind...

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