Reviewed: Apr. 11, 2012

I took SweetJam's suggestion and doubled the butter. I also added in more minced garlic. My family really liked this--NO leftovers. The sauce for this was incredible. Not something for every day but every once and a while, it's nice to indulge.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 21, 2012

Pretty good. I doubled the sauce ingredients because of other reviews. Used frozen tortellini and they were very good. I also added a bit of italian seasoning and a bit more basil. You have to like mushrooms to enjoy this one (which we do).

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Reviewer:

Lindsay

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Mar. 14, 2012

I really loved this dish. I put my own little signature on it. I added shallots and only used portobello since I did not have button mushrooms. I also used the mixted pasta(spinach;regular and tomatoe flavor). I made this for 2 serving, however next time I am going to downsize this to 1 serving since I ate the whole thing.

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Reviewer:

Peaches

Reviewed: Oct. 2, 2011

The flavor is great, however, if you use the portions above, it's very dry. I doubled the wine, butter and garlic, and then added about a 1/2 tbsp of flour to thicken the sauce.

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Reviewer:

KariAnn916

Home Town: Portland, Michigan, USA

Living In: Herndon, Virginia, USA

Reviewed: Aug. 9, 2011

This was so easy and delicious. Didn't have button mushrooms or white wine, so I substituted two more portobellos and vegetable broth. It was still excellent. I will be making this again and again.

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Reviewer:

Bug

Cooking Level: Intermediate

Home Town: Osceola, Indiana, USA

Living In: Avon, Indiana, USA

Reviewed: Jul. 13, 2011

OMG this was quick and GOOD! I used more garlic and butter, fresh basil instead of dried, and I used 4 portobellos and no button mushrooms. Also, I added about a half cup of RF sour cream to the sauce at the end. This was delicious and there were no leftovers!

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Reviewer:

cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

Reviewed: Jul. 1, 2011

As another reviewer said that they used chicken bouillon because they did not have the white wine, so did I. It was very good on the cheese tortellini.

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Reviewer:

MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

Reviewed: Dec. 27, 2010

This was really good but I made a few adjustments. I wanted a creamier sauce so I added cream of mushroom soup. Also used 3/4 cup of wine and also used more garlic. I didn't bother with the white button mushrooms either. Made it for my mom's birthday and she loved it!

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