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Extremely easy and very tasty. I cut recipe in half and it was plenty for two. Served with a tomato-basil pasta. I add the Italian herbs, as suggested and used the cheese. Will makethis again.

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Mikekey August 21, 2013

Wonderful sauce! We really enjoyed it. I used a combo of white and portabella mushrooms, basil, oregano, and parsley for the herbs, light cream, and used the optional Parmesan. I omitted the salt since I was using the cheese. I am excited to try out additional mushrooms next time. Thanks for sharing! Veg*n Swap 30

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Starrynews January 24, 2011

I just loved the sound of this and had to try it but I also needed to make it lighter in the fat department. I used 3 Tbsp of olive oil, 2 very large green onions, fat free evap milk for the cream and skipped the cheese. It was great with spinach fettuccine. It all took about 20 mins start to finish. :D

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Annacia June 29, 2010

Marvellous sauce - served with couscous. I added a handful of mixed herbs straight from the garden. I used a couple of spring onions instead of a plain one, so easy to do as well. Made foe Everyday is a Holiday tag.

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katew May 10, 2010

I usually cook per the recipe, but felt it needed a little bit more. We had fresh morel mushrooms, so used those plus some baby bellas and chanterelles. I also added some whipped cream cheese and some blue cheese crumbles. This was a very good dish. It could be made as a mushroom bruschetta! Really good dish with the changes mentioned above (I did not make this per the recipe).

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alyssavschaefer March 19, 2010

This was our dinner tonight. I doubled the sauce (using milk for 1/2 the cream), but used the same amount of mushrooms (unfortunately, I was only able to get button mushrooms at my local store). I used a sprinkle of basil, and a vegetable seasoning blend as my spice. The parmesan helped thicken the sauce (because of the half- milk I used). It was served & enjoyed over fettucini. The flavour was good, but next time I will definitely "hunt down" a mixture of mushrooms! Made for Everyday is a Holiday-Cup Race, '09.

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Sweet PQ? November 18, 2009

I made this with a mixed wild mushroom blend, used light cream and doubled the sauce. For our taste I should have reduced the parmesan to 1 tablespoon or sprinkled it on at the table side. The parmesan thickened the sauce way too much to be used as a sauce with pasta. However, I loved the flavor of just the mushroom sauce. I also added chives and parsley to the mixture. Next time I make it, I'll just skip the pasta. Made for Potluck Tag.

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AcadiaTwo July 27, 2009

How great is this? After tromping home from the ol' garden, we were all muddy and hot, and was not looking forward to cooking anything other then a pot of water. I had several big mushrooms left over from the weekend, some cream from making ice/cream, and a white bottle of wine to be used. This was an excellent recipe that utilized all the different ingredients I had, and was so easy to put together in a matter of minutes. I served mine with cut sliced fresh asparagus {blanched and then cooked for 3 minutes with the other veggies), and used fresh linguine too. Awww...life is good.Thanks so much! Made for Everyday is a Holiday Tag May 2009

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Andi of Longmeadow Farm May 25, 2009

I made this as a side dish. I used a combination baby portabellas and chanterelles as my mushrooms and added the parsley as the herb along with a handful of parmesan. Tossed it with linguine Delicious! :)

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Lori Mama February 13, 2009
Mushroom Pasta Sauce