Reviewed: Nov. 29, 2004

This turned out to be an excellent mushroom, cream sauce. I used a little less sage, added bacon bits and added a pinch of italian herb mix. It was wonderful

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BABLI

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Reviewed: Aug. 31, 2004

This was okay. I added pepper flakes to jazz it up a bit. I doubt that I'll try it again.

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3 users found this review helpful

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Aug. 28, 2004

This was nice, but a little bland unless you got a bite of shallot or garlic. I used half and half on the advice of another reviewer. I would try it again using the heavy cream so see if that made it a little richer.

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EK53

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Reviewed: Jan. 9, 2004

This was great and easy...BUT...unfortunately I follow the advice of another review and added half the sage. That was a mistake...it needed all the sage to enhance the flavour, whether in the sauce or sprinkled on top as garnish...Ok...to be fair, I did add parmesan :) and that was good advice...I would make again.

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KIT_ON

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Reviewed: Mar. 7, 2003

This was so easy to make! I only used half the sage it called for and it was plenty! I also added parmesan cheese into the mushroom/cream mixture to make it more creamy - it gave it much more flavor. I also used regular mushrooms as they're much cheaper. I'll definitely make this again!

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10 users found this review helpful

Reviewer:

H2OSMILES

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Edina, Minnesota, USA

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Reviewed: Aug. 23, 2002

This was easy & very tasty. I had trouble finding oyster mushrooms & substituted portabellas-made the sauce very dark & rich. I also used 1/2 & 1/2 instead of cream to reduce the fat. It was a wonderful way to use my fresh sage & I'd serve it to company!

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