Mushroom Mint Pasta Salad Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 28, 2009
followed the directions as is...it was too runny and the mint was overwhelming...hubby and i took a couple of bites and we through the rest away... :(
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Reviewed: Nov. 16, 2009
we thought it wouldn't be good but it was it is like a cheese-less Alfredo
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Cooking Level: Beginning

Home Town: Parkville, Missouri, USA

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Reviewed: Jan. 8, 2009
very good and easy to make
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Cooking Level: Beginning

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Reviewed: Dec. 8, 2008
So good and very easy to make! I followed the other recommendations and used half the amount of cream, which was good initially, but didn't make for great leftovers or when chilled.
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Cooking Level: Beginning

Home Town: Columbus, Ohio, USA
Living In: Cincinnati, Ohio, USA

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Reviewed: Nov. 27, 2008
Not sure if something happened while I was cooking, but it ended up kind of dry and didn't taste all that minty. Still good, but will have to make adjustments next time
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Cooking Level: Beginning

Reviewed: Sep. 14, 2008
I was looking for something that was only a 'little risky' for a potluck, so mushroom and mint sounded just about right. I wasn't sure about the combination either, but it was a hit. Having said that, adjustments needed to be made. An entire quart of cream is way too much -- half that is about right. Four onions is pushing it as well. I had only small onions, and slicing three seemed to be more than enough. Make such adjustments and you're good to go.
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Reviewed: Sep. 14, 2007
I initially wasn't sure about the combination of mint & mushrooms but this was delicious! I healthed it up a bit by using half-and-half rather than heavy cream & I didn't need an entire quart; it was more like half that. I'll stick to my changes. I served it alongside the Super-Delicious Zuppa Tuscaca.
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Cooking Level: Intermediate

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