Reviewed: Jul. 22, 2009

I doubled this recipes' ingredients so I could use a 1 lb. box of pasta, some cooked rotisserie chicken, 2 pkgs. of mushrooms (baby bellas and white button) and three Tbls. of corn starch mixed with cold water. It came out delicious and there was plenty of sauce so the pasta had plenty to soak up without being dry.

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Anna

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Reviewed: Jun. 2, 2009

I had made some homemade pasta with basil today ad used this sauce to go with it. It was very good. I gave it a four because I used canned mushrooms and white cooking wine because that is what I had on hand. I will definitely be making this more often. Thanks for ssharing this recipe.

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CHARLOTTE

Cooking Level: Expert

Home Town: Torrington, Wyoming, USA

Living In: Ridgecrest, California, USA

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Reviewed: Mar. 5, 2009

This was pretty tasty! I added a can of (drained) diced tomatoes and some (pre-cooked) italian sausage (actually turkey sausage b/c that's what we prefer) and it made an awesome meal.

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Carrie A.

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Reviewed: Feb. 18, 2009

i noticed a lot of the reviews mentioning it was a little bland so i added lots of mushrooms of course and prisutto which made it a bit more intresting. turned out really nice but for sure it is on the mild flavorwise. worth trying espishally if you have kids that like things mild

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heatherjsky

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Reviewed: Apr. 27, 2008

I followed a lot of the reviewers' recommendations, and it tasted great - like at an Italian restaurant. The tweaks to the original recipe: I used a whole package of mushrooms, white zinfadel (gives a sweeter taste), probably 1 tsp. of oregano, parsley, and onion powder. To thicken it, I used the cornstarch (mixed with cold water) and parmesan cheese, along with increasing the heat a little. I also added chunks of cooked chicken and served it over whole wheat angel hair. I forgot to add the salt, but that way, each family member can add it to taste. We will definitely have this again!

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trask02

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

Living In: Murphy, Texas, USA

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Reviewed: Mar. 31, 2008

My boyfriend and I tried this recipe one night and were surprised. He's not big on making sauces, but I insisted on trying it anyway. We used everything but the cornstarch and added instead at the end more Parmesan to thicken the sauce and turned the heat up high. This thickened it instantly. We also added spinach to the mushrooms for another healthy vegetable. We LOVED it! My boyfriend said it was better than the expensive Italian food we go out to.

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Tiarra

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Reviewed: Jan. 17, 2008

Very good. Added some cooked, cut-up chicken when liquid was cooking, mixed cornstarch with water first before adding. Instead of just using Italian seasoning I also added oregano, black pepper, parsley, and onion powder. Used penne instead of fettucine. Will probably make this again.

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Joannah

Cooking Level: Intermediate

Home Town: Springfield, Massachusetts, USA

Living In: Enfield, Connecticut, USA

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Reviewed: Nov. 10, 2007

I loved that most of the ingredients were already staples in my cupboard. I found this recipe a bit salty. Next time i will use a low sodium chicken stock and salt to taste as i cook. i agree that this recipe also needed more mushrooms. All in all with a little tweeking, i made this a wonderful low-fat sauce with plenty of flavor. Next time i plan to add shallots.

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yesveruca

Cooking Level: Intermediate

Living In: Albany, Oregon, USA

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Reviewed: Nov. 1, 2007

This turned out well with a bit of tweaking. Four mushrooms for six servings?? And like a previous reviewer notes, you've got to mix cornstarch with water or you'll end up with a grainy consistency.

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Caroline C

Cooking Level: Expert

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Reviewed: Aug. 29, 2007

Using an entire package of fresh mushrooms is a must. The second time I made this pasta I used jarred roasted red peppers instead of fresh. Delicious!

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gapch1026

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Reviewed: Aug. 19, 2007

I thought this was very good. I added an entire 8 oz. carton of mushrooms and actually thought you could even add more. Instead of the dried Italian seasoning I used a cup of fresh thyme. Very tasty.

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Jill

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Reviewed: Jul. 28, 2006

the taste was bland, I added many more mushrooms and there was still just barely enough. The cornstarch works best if you mix it with a bit of water in a cup and THEN add it to the skillet. Otherwise, it just forms into lumps. In my opinion, the recipe as it stands requires too many adjustments to make it worth the effort.

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MotherLodeViv

Cooking Level: Intermediate

Home Town: Colts Neck, New Jersey, USA

Living In: Sonora, California, USA

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Reviewed: Apr. 22, 2006

I was in the mood for pasta with mushroom sauce and stumbled across this delightful recipe. I added extra butter, mushrooms and garlic. I didn't use chicken broth and replaced it with water. I used half the wine and added ground red pepper to give it a kick. I added extra salt. I added extra cornstarch for thickness. My preparation turned out too watery so I blended the pasta sauce into a puree. We have enjoyed this sauce with penne pasta and thin spaghetti (whatever we had in the pantry). My toddler enjoyed it, too. Thanks so much for sharing this recipe.

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Sunny Sita

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Reviewed: Nov. 21, 2005

Tasty recipe! I added a little bit more cornstarch to thicken the sauce, becuase I used the sauce over baked pork chops.

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big_bronco86

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Reviewed: Nov. 14, 2005

Edible, but very disapointing. I decreased the salt to 1/2 ts. and Italian seasonings to 1 ts. otherwise but otherwise followed the recipe exactly. It was VERY thin and needed A LOT more mushrooms. Also, I don't think adding the sour cream and then the cornstarch and then cooking longer is a very good idea. Normally, sour cream is the last thing added. Overall, this tasted like something from a box. My husband and I will not make this again.

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Krazyquilts

Cooking Level: Expert

Home Town: Lakewood, New York, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Mar. 28, 2005

I really enjoyed this. I had a couple of adjustments to it. I increased the chicken stock and white wine slightlys to make it a little more thinner. I also used flour instead of cornstarch and it made no difference. Once it was done a added about a tablespoon more sour cream to cream it a little more. I loved it. I also added more mushrooms then called for. A keeper.

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DONSSWEETY

Home Town: Big Bear City, California, USA

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Reviewed: Aug. 18, 2004

Not bad, but not the best I've tasted.

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NITESKYE23

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Creamy Mushroom Pasta

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