Reviewed: Apr. 29, 2012

I added a LOT more butter (probably 1/4 cup) because I also added a large chopped onion, 4X the garlic and a full package of mushrooms. I also put in some cubed chicken breast and added chopped tomatoes at the end. My spices were: a tsp of thyme, 1/2 tsp oregano and 1/2 tsp parsley. I only used about a tsp of cornstarch and had a cup total of wine and chicken stock when combined, only. We LOVED it!

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Reviewer:

Cathy

Cooking Level: Intermediate

Home Town: Everett, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Feb. 28, 2012

Sautee'd 3 X mushrooms with fresh garlic and minced shallot, added the wine with veggie broth (I'm vegetarian) and two buck Chuck. Added some dried sage for a gravy type taste and it was a big hit over farfalle pasta. Thank You

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Reviewer:

SH0NI

Cooking Level: Intermediate

Reviewed: Feb. 11, 2012

After seeing some dehydrated gourmet mushrooms in Costo, I had an idea. After rehydrating the mushrooms in water, I boiled the pasta in the rehydrated mushroom water. After I boiled the pasta, I reduced the mushroom pasta water to 1 cup and used that water instead of the chicken stock. The flavor of the mushroom and the starch from the pasta made the sauce incredibly flavorful. Threw some red pepper flakes in for heat and a tablespoon of cream cheese and voila - incredible mushroom flavor.

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Reviewer:

Clightbourne

Reviewed: Dec. 30, 2011

My brother-in-law made a similar dish for me 12 years ago and I've been searching for a good recipe ever since. This turned out great!!! The sauce didn't thicken up like I expected but after mixing it with the pasta it worked out just fine. Thank you for posting!

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Reviewer:

Cooking Level: Intermediate

Reviewed: Nov. 16, 2011

This was pretty good but I didn't like all the italian seasoning. I was thinking it seemed like a lot when I was putting it in and I should have listened to my senses. I'll maybe make it again, with about half as much.

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Reviewer:

Mashy3980

Reviewed: Oct. 26, 2011

This was a really good pasta dish and not hard to make at all. I did not have any chicken stock on and so I substituede chicken broth and it was delicious. However I may cut the salt next time. My husband and nearly two year old son both loved it too!

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Reviewer:

Tamika

Reviewed: Oct. 23, 2011

This was great! I agree with other reviewers. I used a lot more than four mushrooms. I put it on cheese tortelini. It was a hit with my husband, and all three of my picky kids even ate a little. We'll fix it again soon, and they'll take to it pretty quick.

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Reviewer:

greenpalm

Reviewed: Sep. 11, 2011

this was a great pasta. My husband and friends really enjoyed this sauce. I only added 1/4 cup wine and a whole package of mushrooms. I also added sage, basil, parsley and tarragon. It was very yummy. I will be making this again for sure!!

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Reviewer:

vwholmes

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Reviewed: Sep. 5, 2011

Great recipe! I agree with the other reviews, use a package of sliced mushrooms and omit the salt. I added 1/4 cup of grated parmesean cheese to the sauce, right before serving. I also cooked 1lb of cubed chicken with 1Tbsp Italian seasoning, and added 1Tbsp minced garlic at the end of cooking it. I added the chicken to the sauce at the end and it was delicious!

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Reviewer:

hadorsey

Cooking Level: Expert

Home Town: Bolton, Connecticut, USA

Living In: West Hartford, Connecticut, USA

Reviewed: Aug. 26, 2011

Excellent base recipe. Added 8 oz each of baby bella's and white mushrooms, a cooked cut up chicken breast, and substituted fresh Thai basil for the Italian seasoning. Also, used my homemade chicken stock which kicked it a notch. Will make again with my modifications and others suggestions.

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