Reviewed: Sep. 9, 2009

Very good with a few adjustments. Added some onions when sauting the mushrooms. Added more pesto and cream cheese. Used half and half instead of milk. And you must add about 2T or more of white cooking wine. I served it with some steak marinated in italian dressing and it was awesome!!! This will now be in my recipe box:) Thanks for sharing

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Katie

Cooking Level: Beginning

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Reviewed: Sep. 26, 2007

very good!! used fat free cream cheese and it turned out wonderfully!

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Brooke Elizabeth

Cooking Level: Intermediate

Living In: Columbia, Maryland, USA

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Reviewed: Sep. 14, 2007

This recipe was INCREDIBLE, but I did make some changes, based on other reviews, my tastes, and the contents of my fridge. I used extra garlic, nearly a cup of pesto, extra cream cheese, and fat-free half & half instead of milk. I also added some pre-cooked chicken breast. The sauce was a little runny for my taste, so I thickened it by blending a spoonful of sauce with a couple tablespoons of cornstarch--it really did the trick.

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rizada

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Reviewed: Jul. 11, 2007

Very good, simple recipe. Based on comments that it was bland, I chopped up some sun-dried tomatoes and added them- definately a good addition. I even used some of the juice in place of the oil for sauteing the mushrooms/ garlic. Liked the flavors a lot, thanks

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bourdon

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Reviewed: Feb. 5, 2007

Used regular button mushrooms and liked it just fine. Also, I used heavy cream instead of milk. A little bland but still good.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Nov. 17, 2005

This recipe is the best recipe of fettuccini that I got from this website. My entire family loved it, especially when I baked some chicken breasts with hot sauce and added them on top. It was great!

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ROSE90

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

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Reviewed: Nov. 13, 2004

Thanks for the feedback... I posted this recipe a few years ago and really appreciate the suggestions. It continues to be a family favorite... we add more garlic and cream cheese, too!

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MAREFURST

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Reviewed: Jan. 21, 2004

Like others, I found this sauce bland. I had read the reviews, so I added an extra clove of garlic, an extra tbsp cream cheese and some shredded parmesean cheese--and it still wasnt enough. Perhaps if the mushrooms were sauteed in some white wine?...

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MARIETTAPEASHOOT

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Reviewed: Jul. 17, 2003

Recipe did not really turn out as I expected. It was kind of bland and the sauce was not very rich and creamy. Next time, I'll probably just saute the mushrooms and then mix with hot fettuccine and pesto. My husband really liked it though!

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Caroline

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Reviewed: Feb. 5, 2003

This recipe is fabuloso! Thanks to the other reviewers who found this not creamy enough, I substituted heavy cream for the milk. It was perfectly thick and very creamy! This is one of my top 5 pasta sauce recipes now!

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COOKYKAMP2

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Reviewed: May 15, 2002

This is a great recipe. It does need more seasoning. I added salt, extra pesto and extra cream cheese and only used white and portabello mushrooms. I also added a tablespoon of garlic cream cheese. It's even better reheated the next day--it's creamier.

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Kim O

Cooking Level: Expert

Home Town: Sauk Village, Illinois, USA

Living In: Hobart, Indiana, USA

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Reviewed: Feb. 22, 2002

The sauce was kind of bland. I needed to add some garlic and other spices to make it better tasting.

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CBOHNERT62

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Reviewed: Jun. 4, 2001

Could use some more cream cheese to make the sauce thicker.

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AUEBNER

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Reviewed: Feb. 13, 2001

I thought the dish was flavorful- but the sauce wasn't as creamy as I would have preferred. My husband was very impressed with the dish.

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HIICI

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Reviewed: May 30, 2000

I loved the mushrooms with the sauce but my husband and grandson were not as impressed. Oh, well. Easy to prepare, some time spent cleaning and preparing mushrooms but not difficult.

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