When looking for veggies to use up, I came across this. I doubled the recipe exactly & I followed to a T in the beginning. But because I doubled the recipe...there was a lot of butter in this. I drained some of it before adding the soup and milk. The one thing I found after I mixed in the soup and milk...was that, there was more bell peppers then mushrooms and the flavor was the same.. Nice but not mushroom sauce because the peppers overwhelm the flavor the mushrooms. Plus it was extremely "soupy" or liquidy. So because I still had more then half a 16oz container left of sliced bellas, I used the excess butter I poured off in the beginning and saute'd the rest of the mushrooms and added them to the sauce. This helped with the overall flavor and allowed the recipe to be combined quite nicely with a package of gluten-free penne pasta. My girls loved loved it, as the end result. Will make again doubled and using an entire 16oz of mushrooms.
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When looking for veggies to use up, I came across this. I doubled the recipe exactly & I...