Reviewed: Sep. 7, 2000

It's really, really good! I mean REALLY good. The sauce is very authentic and the mushrooms are so tender and juicy. You can eat a BIG bowl of it and not feel too full. I love this recipe!

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Reviewer:

SPETROVICH

Reviewed: Jun. 10, 2001

This was a great recipe! It was the best tasting chinese dish I have ever made. I used ginger flavored soy sauce instead of real ginger. I also used lo mein noodles instead of linguine. Ramen noodles would probably work well too!

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Reviewer:

COLEE576

Reviewed: Aug. 18, 2001

this was very good, had lots of flavor. 10yo had fun helping to make this. i would make this again

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Reviewer:

RJHS

Cooking Level: Professional

Reviewed: Sep. 25, 2001

This recipe was ecxcellent! Even my finicky husband could not rave about it enough! Thanks

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Reviewer:

JENIFER GOULD

Reviewed: Nov. 2, 2001

Great variety! I used Ramen noodles instead of linguine

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Reviewer:

TEFLONN

Reviewed: Nov. 24, 2001

Wow, this is a really great recipe! The seasoning amounts seemed just right; the only change I made was to add 50% more linguine. My wife and I had dinner, leftovers, and still more for the freezer. Thanks Michelle!! --Rick

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Reviewer:

RMWILSON

Reviewed: Dec. 28, 2001

This is terrific! I substituted peanut oil for vegetable oil. Very good!

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Reviewer:

Ron

Reviewed: Jan. 6, 2002

When I made this for the first time, my 14 yr. old son said it was the best meal I had ever made! Its absolutely delicious!

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Reviewer:

jaxsk8mom

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Feb. 12, 2002

I really liked the recipe. I stir fried bok choy, snow peas, water chestnuts, and broccoli in addition to the mushrooms just to add to it. I decreased the ginger to 1 tbsp, but it really could have used a little more. I will definitely make this again!

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