Reviewed: Nov. 8, 2009

For two but I still needed to added more heavy cream (total 3/4). I also lowered the heat to low when I added the cream. I added more garlic because I love garlic. Used "regular" mushrooms but next time I'll try a variety to jazz it up. Powder sage worked great but I'll try fresh to see the difference. I took the recommendation to add some fresh parmesean at the very end just before I was ready to serve. Good move. I'll definately use again. Also used fresh fettuccine. That also added to the taste.

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greek-goddess

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Reviewed: Oct. 25, 2009

The only changes I made to this (other than doubling it!) was use farfalle pasta, grated in a bit of nutmeg and used two 6-oz bags of baby spinach... delicious! It went together very easily and quickly after all the chopping was done. Hubby wanted to help and he ended up doing just about everything (*I* did the chopping, of course-- he always wants to do the fun part!). I'm really looking forward to having the leftovers for lunch tomorrow!

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Lianne

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Concord, North Carolina, USA

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Reviewed: Apr. 4, 2009

It was awesome .My boyfriend and i really enjoyed this pasta.. Deliciosa!!

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Rafaelita

Cooking Level: Intermediate

Living In: Vanderhoof, British Columbia, Canada

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Reviewed: Mar. 29, 2009

sage is one of the few herbs that fall into the love/hate dept for the lovers this is a GREAT RECIPE for those who fall into the otherside , the hate dept try the same amt of perhaps pumpkin spice or blend up a bit of allspice,cinn, nutneg inplace of the sage OR replace the sage with rosemary

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joejoe

Cooking Level: Expert

Home Town: Lowell, Massachusetts, USA

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Reviewed: Dec. 5, 2008

I thought this was a good pasta dish, but probably not one of my favorites. Then again, I didn't strictly follow the recipe's directions. Didn't have spinach pasta, so added fresh spinach to the sauce and cooked until wilted. Didn't have heavy cream, so used a mixture of plain yogurt and white wine to thin to the consistency of cream. And white mushrooms instead of oyster mushrooms. I did use quite a bit of parmesan cheese both as a topper and into the sauce and I thought that was a really good addition.

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gapch1026

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Reviewed: Dec. 3, 2008

Very Yummy, I used poultry seasoning, as I didn't have just sage. Turned out very yummy.

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Rosy

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Aug. 1, 2008

I love this recipie. I've never had oyster mushrooms before, but they are really good. I don't know if this recipie would be as good with another type of mushroom. I didn't have fresh sage so I used a little marjoram and a little rosemary.

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katalina1314

Cooking Level: Beginning

Home Town: Satellite Beach, Florida, USA

Living In: Landstuhl, Rheinland-Pfalz, Germany

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Reviewed: Jun. 10, 2008

This is one of the best fettucine recipes that I have tried for myself! I left out the sage as I'm not really keen on it, but the dish turned out wonderfully - lucky for me because I made the fettucine for company who were coming over for dinner. Deliciously creamy but not too overwhelming. I also used fresh spinach and stirred it in with the mushrooms as the sauce was finishing off. Amazing and simple recipe!

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Anna

Cooking Level: Beginning

Home Town: Auckland, Auckland, New Zealand

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Reviewed: May 21, 2008

used enochi mushrooms as well as oyster and substituted fresh basil for sage. Along with the extra virgin oil, some unsalted buter sauteed the finely minced yellow onion I used --- no shallots on hand!!! 1/2 cup white wine instead of the cream ... reduced the sauce and then just enough heavy cream to make ingredients "sauce" for topping pasta. Thanks for the start-off

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purpledragonfly

Cooking Level: Expert

Living In: Calgary, Alberta, Canada

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Reviewed: May 9, 2008

This recipe is absolutely delicious!! I made it strictly by directions and it came out so tasty!!

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Mrs.Saxon

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: Apr. 29, 2008

Thank you for a flavorful, but not spicy side dish. My children do not like things with a kick, but I desire depth of flavor. I did double the sauce to noodle ratio because we like more sauce.

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harvey

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Reviewed: Jun. 26, 2007

This was just ok in my opinion. I added a bunch of delicious things (white wine, parmesan, pepper, chili flakes) and it was still just kind of blah. I'm sure it would have been better with fresh sage instead of the dried spice I had on hand, but I still will not be trying this one again- just not enough oomph for the rare cream sauce I make in the rotation. My husband liked it, but he is not particular. It wasn't bad, it just wasn't all I thought it should have been.

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Downeast Erika

Cooking Level: Expert

Living In: Portland, Maine, USA

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Reviewed: Jul. 10, 2006

I made this as a side dish to some chicken a few nights ago and the end result was good. I doubled the amount of shallot used and I used table cream instead of heavy cream and everything turned out just fine. I might make this dish again, but if I do, I will not use oyster mushrooms. They are very expensive and IMHO cremini's or even white mushrooms would be just as tasty. Also, I will increase the amount of fresh sage used as we found the flavour to be a little too subtle.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Jun. 12, 2006

Really excelent side dish. I served it with some herbed chicken, and it went really well. Mmmm! :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Sep. 5, 2005

A perfectly servicable recipe, but a little lacking in flavor and interest. I'd be tempted to add some white wine to the sauce if I made it again.

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Katie

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Reviewed: Aug. 21, 2005

This is a great starter recipe. I made just as directed, but ended up tweaking with it a bit. I sauted diced yellow & red bell pepper first w/ olive oil, then 1/2 a red onion (not a fan of shallots), then 3 cloves finely minced garlic. I used regluar white sliced mushrooms (that is what I had on hand) and double the amount of sage. I used 1/2 cup cream as directed, but found that it wouldn't cook down. I added a bit of chicken stock (1 turn of the pan) & let simmer. Then added 1 tbl of flour to thicken. Topped with green onions. Turned out to be fantastic!!!! This sauce is very versatile. It would go well with chicken or pork. This is a great recipe. THANK YOU! I am going to put this in my monthly rotation of recipes.

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ZANNAH17

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Denver, Colorado, USA

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Reviewed: May 13, 2005

this was great my husband loved it and he is very picky when it comes to pasta.

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TRISH06010

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Reviewed: Apr. 24, 2005

Fantastic! I've made this many times for my roommate and boyfriend- both ADORE it. I use baby bellos and I puree the whole thing at the end with an immersion blender (since I'm not a huge fan of the consistency of mushrooms, but i love the flavor). Very tasty- like a stroganoff sauce.

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