Comments on: STUFFED PORTABELLOS WITH HERB SAUCE

By: Allison Stutz

Allison Stutz — Thu, 04 Feb 2010 12:59:01 +0000

I am in LOVE with this recipe. I put this sauce on everything!
Thank you.
Allison

By: Simply Life

Simply Life — Fri, 20 Nov 2009 15:46:51 +0000

Wow, everything on your blog looks absolutely delicious and I’m so impressed by your photos!!!

By: ecl

ecl — Mon, 16 Nov 2009 15:27:15 +0000

I made this dish last night. The only change I made was to use quinoa instead of rice. My portabellos were huge and needed longer than 8 minutes in the oven. The dish was beautiful all put-together and tasted delicious!

By: White On Rice Couple

White On Rice Couple — Sat, 14 Nov 2009 22:59:30 +0000

The mushroom photographs are simply stunning and the cilantro sauce is dreamy and amazing. Versatile recipes like this are a treasure. Thank you for such valuable dishes and a beautiful blog. xoxo

By: Vicki

Vicki — Sat, 14 Nov 2009 07:03:41 +0000

Your blog is beautiful.

I love to cook and am learning to be more creative as I go along, inserting apples into soups, and such.

Thank you for the inspiration.

Vicki in Seattle

By: Susan

Susan — Fri, 13 Nov 2009 17:12:19 +0000

This sauce is the BEST! I think I could bathe in it. You are a great food stylist, the mushrooms look so pretty with the chives and the sauce decoratively placed on top. Way to go Sara!

By: fresh365

fresh365 — Tue, 10 Nov 2009 20:56:35 +0000

Yes, I think this definitely knocks down one of those goals! Looks amazing. And I love the blender sequence photos.

By: kimberley

kimberley — Tue, 10 Nov 2009 18:28:27 +0000

I’m inspired by everything you make. Lovely.

By: Jess

Jess — Tue, 10 Nov 2009 18:23:55 +0000

I’ll take this favorite sweatshirt sauce over six-pack abs, any day. Particularly beautiful photos here, Sara and Hugh.

By: Allison Arevalo

Allison Arevalo — Tue, 10 Nov 2009 03:50:42 +0000

I do the same thing with my journals. Looking back you’d think I led a life filled to the brim with crazy drama. So not the case!

This sauce sounds amazing. I don’t think I’ve ever cooked with dried apricots. I just bought a really old Catalan cookbook that has such interesting sauces – but they suddenly feel tame compared to this one.