Reviewed: Dec. 28, 2004

Great simple recipe! Must try this recipe with Cream of Mushroom soup instead of Cream of Chicken soup and a mix of oyster, shiitake and porcini mushrooms on linguine!

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SANJUANSASQUATCH

Cooking Level: Expert

Home Town: Sedalia, Missouri, USA

Living In: Montrose, Colorado, USA

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Reviewed: Nov. 17, 2004

I made this recipe, but I added two cloves of garlic to the butter at the beginning and added two sliced chicken breasts. I served it over bow tie pasta and it was wonderful!

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BELLITAROSITA

Cooking Level: Intermediate

Home Town: Iowa Falls, Iowa, USA

Living In: Shakopee, Minnesota, USA

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Reviewed: Nov. 12, 2004

Delicious and easy to make.

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OISTRAHK

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Reviewed: May 1, 2004

I made this sauce to pour over some thick steaks that I had covered in course black pepper and grilled the way we like them (very rare). I used some sliced portabella and brown mushrooms as well as some white to add some uniqueness to it. It was perfect!

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LITTLEONE250

Cooking Level: Expert

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: Feb. 29, 2004

Thanks for sharing this one Karen - it was great! I served it over egg noodles and my family gobbled it up! I think I'll add more mushrooms next time and cut back on the green peppers - but more for my personal taste. Very good, very easy and very quick to make!

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AMETHYST

Cooking Level: Intermediate

Living In: Cambridge, Ontario, Canada

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Reviewed: Sep. 22, 2003

Excellent! I don't know about you, but I get tired of red sauce all the time. This is a wonderful sauce for just about anything. My husband and I LOVE mushrooms, while my son and brother can't stand them. So, I minced the mushrooms very fine and all ate it. I would have preferred larger bits, but it was still excellent. Good job Karen...

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Jan. 10, 2003

This is a quick and easy sauce to make for a weeknight (or Friday night) supper. I added loads of shitake mushrooms (they're less than $1 a pound here in Japan!) and some green beans and doubled the entire recipe so I could freeze some leftovers. To make it a bit more healthful, I skipped the butter and made it in olive oil -- the canned soups contain plenty of cream and fat for this sauce. I like peppy sauces so I added two cloves of garlic. Went nicely served over bowtie pasta.

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TOKYO KAREN

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Reviewed: Nov. 14, 2002

SUPER!!! After I made it this way, I then made it again by omitting the peppers then adding worchester sauce and sour cream for a suoup, and gravy over rice. YUMMY!!

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KIMMO_G

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Reviewed: Oct. 28, 2002

This was an easy recipe, and the flavor was good. I served it over breaded chicken breasts. I think this sauce is fine for an everyday meal, but for a sit down dinner, I'd reccommend something more subtle.

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JNN1964

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Reviewed: Oct. 9, 2002

My husband I loved it. I'm going to try it with my lasagna.

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SAMARAS_MOM

Cooking Level: Professional

Home Town: Sacramento, California, USA

Living In: Queen Creek, Arizona, USA

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Reviewed: May 17, 2002

This was great! I had a bag full of morels I wasn't sure what to do with, so I used them in this sauce. I used dry sherry instead of milk and added some garlic powder. Definitely a keeper.

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KAREN TURNER

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Reviewed: Apr. 15, 2002

I made this sauce and used it as a dipping sauce for steak and chicken fondue. We had company and it was very well received by everyone. I followed another person's advice and added about 1/4 c. marsala wine.

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KZJNK

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Reviewed: Mar. 30, 2002

this was a great sauce to use in lasagne type recipes which call for a white sauce or Alfredo. I used in in a spinach cheese lasagne recipe and it improved my recipe. thanks.

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