Reviewed: Oct. 23, 2009

AWESOME! I doubled the sauce and made about 10 oz of linguini and thought it was a perfect ratio. After adding the wine and broth, it took about 10 mins to reduce... and then after adding the cream it took about 10-12 mins to thicken. Served with grilled chicken and asparagus (simply brushed with olive oil and kosher salt and broiled for 4 minutes... so good). With a sprinking of fresh parmesan and parsley, it looked amazing and I was thrilled that it tasted as good as it looked! Thank you, Ann!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Nicole Burdett

Cooking Level: Expert

Home Town: East Templeton, Massachusetts, USA

Living In: Boston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 22, 2009

you know what, i didn't hate it but it took alot of adding to get it the way we liked it..needs more flavour, i added some grated parmesan cheese to the sauce ..i'll try it again but play with it a little more

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GET_CRACKIN

Cooking Level: Expert

Living In: Vernon, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 18, 2009

An excellent recipe. The mushrooms soak up all the yumminess from the chicken stock and white wine and go perfectly with the creaminess of the sauce. This is a nice side dish for a change from the usual potatoes or rice. It is also a nice meatless main dish and is even good with plain white mushrooms if that is what's in the fridge.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BocaBlonde

Cooking Level: Expert

Living In: Boca Raton, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2009

Wow, this was great! I used Cremini mushrooms, since I didn't want to spend the money on Shiitake's. I also added a pound of steamed snow crab to the dish (because it was on sale). I used double the wine and broth and served it over egg noodles instead of angel hair. Used an entire 16 oz carton of whipping cream and a lot more parmesan added right to the sauce. Rich and fantastic! As good as any restaurant.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

valleygirl

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

Living In: Austin, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 29, 2009

I could not wait to try this recipe and was slightly discouraged when my supermarket did not carry shitakes! I substituted portabellas other than that followed recipe exactly. Can't wait to try shitakes for a more woodsy and earthy taste! Ate with AR's Flat-iron Steak with Balsamic Reduction

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lisa2roberto

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Auburndale, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 14, 2009

No tips from me. No criticisms. No deviations or additions. The only helpful hint I could suggest would be to prepare this recipe exactly as Ann, the submitter, wrote it. I used an exotic mushroom mix which included shiitakes, but otherwise stuck to the recipe, just eyeballing the ingredients. Nice blend of flavors; an attractive and delicious pasta I served as a side dish. This was sheer comfort food for me!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 14, 2009

i followed another reviewers advise and used vegetable broth and cooking sherry. i also added grilled shrimp. very delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GrannyMaryLou

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 8, 2009

This was quick and very good I served it made with multi-grain pasta, cresent rolls & a garden salad

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

nails2tails

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 5, 2009

I followed the recipe fairly closely except I added chicken and shrimp. It tasted bland, so I added basil and Italian seasonings to give some flavor. I would make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 4, 2009

I also used half and half instead of heavy cream since this was a weekday meal and not a "splurge" :o) I agree with Starlet, mine sort of curdled and looked fairly unappetizing! Not sure what happened, but I followed the recipe other than using half and half and adding grilled chicken to make it a more balanced meal. This had a pretty good flavor, but seems to need *something* that I couldn't figure out. I definitely recommend extra garlic and you MUST double the sauce or use less noodles!! I might try this again sometime if shiitake mushrooms ever go on sale again :o)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Carrieh82

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 1, 2009

Excellent! The sauce was absolutely delicious. The only changes I made were to omit the onions and use half-and-half instead of heavy cream. I'll make this again. Thank you! :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2009

This was just ok for me... Wanted to make it a main dish meal so I did add broccoli to the first part and shrimp at the very end, but those were actually the best parts. I don't know what I did wrong, but the sauce got kinda curdley and separated looking...? Once I mixed it all together it didn't look half bad, and the flavor was pretty good... BF liked it better than I did. Probably won't make again...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Starlet

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 7, 2009

This is a very tasty recipe, although to make it work for us, I had to double the sauce ingredients. I sautéed the mushrooms a bit with the onion and garlic before adding the wine and broth. I noticed as I was cooking that although the ingredient list called for chicken broth the instructions cited stock; broth worked fine here. I served the sauce on whole wheat udon noodles since that is what I had, but I do believe that angel hair would have been a better choice. Adding additional liquid makes this a five star recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 16, 2009

Yum! I used skim milk instead of cream because that's all I had (I know, I know). If I were serving this for company, I would use the cream. For myself, I would just skip it altogether. Instead of using fresh shiitake, I rehydrated some and added the water into the sauce. I also tossed in some store-bought grilled chicken breast for filler. I don't even like seafood, but for some reason I feel this would be really great with shrimp.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MEDFORD63

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 5, 2009

Delicious! I used half and half instead of cream, cremini instead of shiitake, and also threw in some peas. Next time I will use all wine and no broth because I think the wine adds so much flavor!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Neen718

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 2, 2009

Very filling and rich! I made this with the "Parmesan Chicken" recipe from this site. The only changes I made were adding a little butter to saute and also melting about 1/2 cup of fresh grated Parmesan cheese to the sauce after it was done. Next time I will omit the chicken broth and double the wine!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

S. Smith

Cooking Level: Intermediate

Home Town: Champaign, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 2, 2009

Great recipe!! I used baby bellas instead of the shitakes. Also doubled the sauce ingredients, except subbed chicken broth for the wine, and used half & half for the cream. It took a while for the saucxxe to reduce - probably 20-30 minutes, but it turned out awesome!! Can't wait to make again! thanks for a simple and tasty recipe that can be used as either a hearty side or a main dish...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

christy3232

Cooking Level: Intermediate

Living In: Aubrey, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2008

I love this recipe! My grocery store was out of shiitake mushrooms so I used white mushrooms and also threw in some peas. Though this is supposed to be a side dish, I served it as a main dish with salad and garlic bread. It would be awesome with chicken or shrimp which I will try next time. This is an easy delicious dish that tastes like it came from a great Italian restaurant. Definitely try it...delish!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

krista v.

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 21, 2008

This sauce has really nice mushroom flavor even with the button mushrooms I used. The sauce is so nice & creamy. I made the sauce with garlic & green onions to start, then added sliced mushrooms. Then 1 part each of chicken broth and wine (okay probably a bit more wine!). The wine cooks down nicely. Then 2 parts evaporated milk and about 1T parmesan cheese in the sauce to thicken it up. It turned out perfect. I put it over thin spaghetti. This is a new favorite.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lisa

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 18, 2008

Used cooking sherry instead of wine (thanks Molly111) and subsituted water, thyme, salt and pepper for the ck broth to keep it vegetarian. Stirred in a bit of cornstarch for thickening, about a tablespoon of lemon juice to perk it up, and topped with steamed asparagus. DELICIOUS!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SNOWCROFT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Shiitake Angel Hair Pasta

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!