This recipe is simple, perhaps one of the quickest on this site (and I have made quite a few) and delicious. As it is written, I believe it's a tad high in fat, so I made it twice - once as written and once reducing the fat content. Both tasted phenomenal. As written, I would still give it a 5, but for my continual use, and lower fat content, I eliminated the butter, added a bit more olive oil and the mushrooms browned fine. I also agree that "lite" boursin is fine, but I DID like the cracked pepper version, WITH the addition of some fresh herbs and of course garlic. Using the full fat strength boursin is quite high in fat. Very good, very easy and any version of pasta is acceptable. We are gluten free and I used the penne I had in the closet. Thanks for a keeper of a recipe.

Reviewed On: Oct. 28, 2009

This is an excellent marinade, even for cheaper cuts of meat. I substituted olive oil for vegetable oil, which I always do and added more garlic, simply because for me, the more garlic, the better. Definitely a keeper!

Reviewed On: Mar. 30, 2008

I thought this was pretty good but not enough texture. I don't like when people critique a recipe with total changes, but I am suggesting the changes to this one based on my experience of changing it. I would add slivered almonds and ramen noodles for texture. The dressing is very good as well as the addition of feta cheese. I used the garlic/herb feta which also added a new dimension.

Reviewed On: Feb. 4, 2008