Reviewed: Apr. 1, 2007

Wow - this was absoluetly fabulous! My husband loved it - I'll definitely make it again.

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Jenny B

Cooking Level: Expert

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Reviewed: Mar. 12, 2007

Very good... the whole family loved it!

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Missy Cooley

Cooking Level: Intermediate

Home Town: Welsh, Louisiana, USA

Living In: Lake Charles, Louisiana, USA

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Reviewed: Feb. 7, 2007

I liked, my husband really liked. I couldn't find an 8 oz. jar of alfredo, so used the 15 oz. one but increased the wine to 2/3 cup. Pretty good. I did scrape the gills. I did not double the mushrooms. Might do that next time, but that is a lot of the cost, so maybe not. My two little girls (3 yrs. and 19 mos.) did not like the sauce.

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TOBRETH

Home Town: Dixon, California, USA

Living In: San Jose, California, USA

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Reviewed: Jan. 22, 2007

This recipe was very very good! My husband and I cannot get enough of it! I will make this recipe on of our new family traditions!

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kdoug

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Fort Walton Beach, Florida, USA

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Reviewed: Nov. 15, 2006

Another great kid friendly dish..I served the totellini with just the alfredo sauce and parmesean to the kids and served the mushroom mixture with my husband's and mine.

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CARENHEATHER

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Reviewed: Oct. 27, 2006

Okay, didn't WOW me.

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wynsma1

Cooking Level: Intermediate

Home Town: Rochelle, Illinois, USA

Living In: Mokena, Illinois, USA

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Reviewed: Sep. 6, 2006

This recipe was easy and tasted great! Thanks for sharing!

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RMASON

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Reviewed: Aug. 11, 2006

Easy, quick, tasty! We all loved it, even my 4 year old who won't eat the mushrooms!

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TRACY32999

Cooking Level: Intermediate

Home Town: Plymouth, Massachusetts, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 6, 2006

This was delicious, would definately make again.I used baby bella mushrooms instead of portobello's, and added some sliced red pepper to the mix. I also made my own alfredo instead of the stuff in a jar, the "Quick and Easy Alfredo Sauce" recipe from this site (which was also delicious!). My only problem was after adding the alfredo to the wine/garlic/veggie mix, the sauce was too thin so I allowed it to simmer a bit and thicken up. But I must say.....this dish blew me and my boyfriend away, the rest of the wine used to cook in this recipe we finished off with the meal, PERFECT!!!!

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SuzySweetPea

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Reviewed: May 12, 2006

My husband and I both loved this recipe! Don't forget to scrape the "gills" out from the underside of the mushroom, that way the sauce won't turn the purple/brown color some people complained about. I added yellow bell pepper, zucchini, broccoli, cherry tomatoes and carrots as well. Then instead of mixing it all together I just spooned the sauce on top of the noodles and topped it with the mushrooms and veggies. Very delicious and beautiful presentation!

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michelle

Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA

Living In: Battle Creek, Michigan, USA

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Reviewed: Mar. 30, 2006

JUST what I was looking for!! We used 2/3 cup white wine and it turned out JUST like our local restaurant's! This is Heaven on a Plate & SURE to be one of our regular meals!!! THANKS!!

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Knittwit

Home Town: Medford, Wisconsin, USA

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Jan. 31, 2006

Iadded extra garlic salt, chopped tomatoes and a little lemon juice. Very good!

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ASANNING6

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Reviewed: Jan. 5, 2006

This was good but very rich. The color wasn't appealing so I wouldn't serve it to company. I might make it again but use button mushrooms.

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Moke

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Reviewed: Dec. 28, 2005

it was wonderful, but it turned my sauce purple. if you closed you eyes, it was perfect. otherwise, it was a conversation starter!

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JARRA

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Reviewed: Nov. 29, 2005

This was an excellent meatless dinner along with a green salad and a glass of red wine. I used the sun-dried tomato alfredo sauce and asiago-garlic stuffed ravioli, and with the mushrooms we didn't miss the meat at all (and we are meat lovers)! Thank you for a great and quick recipe.

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Nov. 26, 2005

My roommate enjoyed it...however, it did not appeal to me very much...Seemed like it was missing something...

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Oct. 18, 2005

This was very good. Could have used a little extra something, not quite sure what. Maybe more wine? I made the 'Alfredo Light' with it. It all went together very well. If serving as a main course, it wouldn't be enough to serve. Next time I'll use regular pasta for less fat and more attention on the mushrooms.

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LilPhotog

Cooking Level: Intermediate

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Reviewed: Sep. 14, 2005

I made this dish last night and thought it was excellent! The only thing I would do different next time I make it (which I definitely will) would be to make more sauce. I had to spread the sauce pretty thin to cover four servings.

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Sarah

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Reviewed: Jun. 23, 2005

very good. made w/out wine didn't have any. And grilled caps prior to adding them. I took the advice from another review and used the quick and easy alfredo sauce. That was a great combination. Will make again.

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