Reviewed: Jun. 25, 2010

I followed this recipe loosely and it turned out delicious! I used one 8 oz pck of white sliced mushrooms (couldn't find good looking Shiitakes at the market), used appx 12 oz pasta, 4 cloves garlic, no wine and one 14 oz can of broth. I added the cream without measuring, using almost 1 cup altogether. The end result was absolutely delicious ... one thing is that my sauce was a bit loose, but as it cooled it thickened so I'm glad I didn't cook it thicker cause then it might have been too thick. Really yummy!

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6 users found this review helpful

Reviewer:

TABIJO

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Reviewed: Mar. 30, 2010

This was the best pasta I've made in a long time! So easy and so good! I would recommend doubling the sauce as other reviewers have suggested. I also added a little more garlic. My boyfriend wants it again tonight!

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2 users found this review helpful

Reviewer:

melissaporcelli

Reviewed: Mar. 15, 2010

4 1/2 This was very good will make again.

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3 users found this review helpful

Reviewer:

motherofthree

Cooking Level: Expert

Living In: Huntington Beach, California, USA

Reviewed: Feb. 24, 2010

Five stars! This is restaurant fare! I followed the recipe, except for using button and oyster mushrooms for the shiitake :( Ok, and I added a generous dash of thyme. *Slivered FRESH SPINACH* was also an awesome addition that added subtle flavor and lovely contrast... just stir in until wilted, about 2-3 minutes. Next time I will add thinly sliced chicken.

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4 users found this review helpful

Reviewer:

joy-of-jesus-smileymom

Home Town: Ann Arbor, Michigan, USA

Reviewed: Jan. 16, 2010

This is delicious. I served it as a side dish, and my fiance loved it! I couldn't find shiitake mushrooms so I used sliced portabellas instead. I also doubled the sauce because it really doesn't make very much if you follow the recipe. I will make this again!

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3 users found this review helpful

Reviewer:

blantzy

Reviewed: Jan. 1, 2010

Tasty. This does NOT serve 4 as a main dish. It actually only served ME for dinner. I used all veggie broth, no wine.

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2 users found this review helpful

Reviewer:

GYPSY_DANCER

Reviewed: Dec. 13, 2009

This was pretty good, there wasn't as much shiitake mushroom flavor in it as I was hoping for. I don't know if I'll use these expensive mushrooms in this recipe again.

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3 users found this review helpful

Reviewer:

Sarah Ann

Cooking Level: Intermediate

Home Town: Staunton, Illinois, USA

Living In: Highland, Illinois, USA

Reviewed: Dec. 12, 2009

We did this recipe exactly as described in the original recipe except we used Portabello shrooms instead (we could not find the shiitake at our local store). We also used 1/2 and 1/2 instead of the cream. I really prefer a full bodied sauce on my pasta and would probably double the sauce the next time we fix it. Thanks for the great recipe.

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3 users found this review helpful

Reviewer:

SeeJeepCrawl

Reviewed: Dec. 6, 2009

Very easy to make and totally delicious. This is my type of pasta. Made this with Macadamia crusted Tilapia and went great together. I can't wait to have this one again.

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4 users found this review helpful

Reviewer:

LuvFood

Cooking Level: Intermediate

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!!

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11 users found this review helpful