Mushroom Pasta Sauce

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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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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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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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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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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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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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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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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