Reviewed: Jul. 16, 2008

A very tasty recipe! This dish tastes like you worked for hours, but it only takes minutes. A big hit at our last party. We served the pasta with lettuce salad, steak, and garlic bread and EVERYONE asked for more! Awesome!

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lauriedee

	Cooking Level: Professional Home Town: Mc Cook, Nebraska, USA Living In: Kenesaw, Nebraska, USA
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Reviewed: May 30, 2008

This is very good. The sauce is lite.

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Kathleen


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Reviewed: Apr. 16, 2008

This recipe is definitely a keeper! I used the previous review tips and it came out absolutely delicious. I doubled the sauce recipe, used chicken stock instead of wine, added a touch of cornstarch mixture to thicken, and added more garlic. My grocery store did not have a good selection of shiitake mushrooms, so I used baby portabella mushrooms instead and it turned out great. I also added sauteed chicken. My family loved it! It tasted really close to a local resturant's favorite Chicken Rigatoni.

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Sarah


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Reviewed: Feb. 21, 2008

This has become one of our favorites. I change the recipe just a bit:.....I use red cooking wine when cooking the onions, garlic and mushrooms.....I sometimes add finely sliced leeks.....I only use vegetable broth and more broth than is called for as I always find the pasta absorbs so much liquid that it could become dry.....at the end of cooking I'll add pine nuts and then once the sauce is poured over the cooked pasta I'll put a generous portion of shaved Asiago cheese on top. Even my 9 year old likes this recipe. I'll make this one without fail.

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Jeannine

	Cooking Level: Intermediate Living In: West Chester, Pennsylvania, USA
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Reviewed: Jan. 28, 2008

Found this recipe to be a bit on the bland side. I would definitely recommend doubling or tripling the amount of garlic, wine and mushroom. Will not make again.

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Veronica M.


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Reviewed: Nov. 12, 2007

Pretty good... the sauce takes a few mins to thicken... i recommend taking it off the heat and letting stand for 2 mins before serving.

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LAURSOX

	Cooking Level: Intermediate Home Town: Sudbury, Massachusetts, USA Living In: Columbus, Ohio, USA
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Reviewed: Apr. 15, 2007

We tried this last evening and found it just delicous. It was as close as could be to a dish I had in Rome and just loved

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EdCullenSr


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Reviewed: Feb. 26, 2007

I have made this on various occasions and like it more and more every time. It is an easy and likable recipe. I really enjoy mushrooms so I like this dish a lot. The only thing is I wish that it was more saucy, but it is still very good!

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Erika N.


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Reviewed: Feb. 14, 2007

Make sure you follow the suggestions to double the sauce. I made 16oz of pasta, and quadrupled the amount of sauce, and the pasta was still rather dry. Otherwise, the flavor was good, but kind of bland. I added shrimp, which I think helped, but next time I make this I think I'll add more salt and garlic, and perhaps some butter.

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JULESMICHY


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Reviewed: Oct. 2, 2006

The chicken broth, white wine, and mushrooms work well together. But I think I prefer the flavors in this sauce over meat instead of pasta. If you like this one, you should give the "Chicken Monterey" by Doreen a try.

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LikesGoodFood

	Cooking Level: Intermediate
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Reviewed: Apr. 13, 2006

This was pretty fast, and had a nice taste. I did use button mushrooms, as I didn't have shitake. Next time I am going to add some fresh diced tomatoes at the end, and add in some cubed chicken

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BRR9270


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Reviewed: Jan. 14, 2006

Thank you for a delicious recipe! This was quick and easy. I didn't have any chicken stock at home so I just left that out.

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grilledcheese


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Reviewed: Oct. 24, 2005

Excellent!!!

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Christina


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Reviewed: Oct. 16, 2005

Shiitake is the most commonly used mushroom in Japan. Never expected the marriage of Shiitake and cream would be so good. Thanks for the nice recipe. I will make this again soon. Oh, by the way, I used sake instead of white wine.

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Tomi Fumimoto


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Reviewed: Oct. 4, 2005

This was a fantastic recipe! It was very simple, most of the ingredients are very affordable, and it was very tasty and healthy. I like garlic, so I used 4 cloves instead of 1. Everything else I followed exactly, and it came out fabulous! Next time I plan to improve it by basically by increasing the ratio of the ingredients compared to the amount of pasta because I think it could use less pasta and more mushrooms, sauce, etc... and of course more garlic!

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born2drv


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Reviewed: Jul. 18, 2005

I DNT NO

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PNUTBUTTER28

	Cooking Level: Intermediate Home Town: Lockport, New York, USA
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Reviewed: Jun. 28, 2005

Fantastic!!!!

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KREINESTJA


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Reviewed: Jun. 20, 2005

This is amazing and really easy. I used evaporated milk instead of cream for a light summer meal.

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DINKYPIE

	Home Town: Honolulu, Hawaii, USA Living In: New York, New York, USA
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