The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 14, 2008
This recipe was very good, but next time I will use some heavy cream or milk with the sauce to make it smoother. Very tasty!
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Cooking Level: Expert

Home Town: Brighton, Illinois, USA
Living In: Alton, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 12, 2008
made this last night and it was a super hit!! My picky 5 year old even ate it. I did saute asparugus and red peppers with the mushrooms. And instead of the water, I used a wine/half and half mixture. My husband made sure this one went into the recipe box.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 8, 2008
Everyone appreciated this dish. It was very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 7, 2008
It was great! Added asparagus and used half milk and water (didn't have wine)like others suggested. Will definetley make this again.
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jml

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 4, 2008
Really really good! I did the wine/milk mix instead of the boiling water like everyone else said, and it was great. I was a bit concerned after adding the cream cheese because it was kinda chunky but it smoothed out! I added grape tomoatoes sliced in half when i added the mushrooms and shrimp to the sauce. That gave it a bit more colour and a great taste. I highly reccomend this recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Feb. 4, 2008
I had baby bella mushrooms and shrimp in my frig, plugged it into search and this is the recipe that came up. This was a fantastic recipe! The sauce was very, very tasty. I always try to follow the recipe as listed the first time....then I can decide whether I need to tweek it to my liking. No tweeking here, it's great! Only thing I did different was I used whole wheat linguini. Thank you for this recipe, GREAT!
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Cooking Level: Intermediate

Home Town: Lakeside, California, USA
Living In: El Cajon, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 27, 2008
This recipe needed a little tweaking for our taste, so I changed it up a little... Marinated raw shrimp with the "Grilled Marinated Shrimp" recipe from this site, then cooked it and set aside to add to the pasta instead of using plain cooked shrimp. For the pasta sauce, I reduced the butter by half, used milk instead of water, and added some other seasonings for more flavor. I also added asparagus, which I simply cooked at the same time as the mushrooms in the pan with some butter. The end result was excellent!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 22, 2008
Very tasty. Will definitely make again. Thanks for the recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 21, 2008
Truly unique flavor! I really don't understand reviews that said it was bland--impossible! I took the advice of others and substituted equal servings of milk and white wine for the water. You must be patient when stirring the cream cheese in: good things come to those who wait! I added chopped bell peppers for some crunch.
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Cooking Level: Beginning

Home Town: Detroit, Michigan, USA
Living In: Novi, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 18, 2008
I was really happy with this. It is the most fattening dinner dish I've ever made, but worth it =). Quite speedy too. I used baby portabellas--YUM!!!! I had to use BOWTIE pasta, but it was just fine indeed. I just couldn't add all that butter :( so I halved it in the sauce. IT DID NOT SUFFER. A quarter cup of white wine was substituted for the boiling water (HINT!! Use the PASTA water!!) and I added a bit more cream cheese, because the sauce was so thin. Finally I would highly recommend at least a pinch of cayenne...I added a lot more on my serving. I may try this again, using chicken, for guests!
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Home Town: Ann Arbor, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 18, 2008
This was fantastic! I used an 8 oz package of cream cheese, and substituted white wine for half of the boiling water, as recommended. It came out amazing! My 9 year old even ate the mushrooms! I will definitely make this again. Thanks!
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Photo by kg2943

Cooking Level: Beginning

Home Town: Arlington, Texas, USA
Living In: Fort Worth, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 13, 2008
Very tasty recipe. To make it a bit healthier, I sauteed the mushrooms in a non-stick pan with a bit of cooking spray and cut back the rest of the butter to about 1/4 to 1/3 of a cup. Like other reviewers, I used 1/2 milk (I used 1%) and 1/2 white wine instead of the water, and I also used a bit more cream cheeze (4oz of the lower fat kind). I didn't have any fresh herbs, so I used dried italian seasoning and parsley, and it worked just fine. I would make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 13, 2008
I doubled the recipe, and used 8 oz. of 1/3 less fat cream cheese. Wine in lieu of water, also added some red bell peppers and onions. Very good, served with veggie egg rolls.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 12, 2008
I absolutely loved this dinner. I actually had friends over for dinner and they loved it too! The only thing I did different was add zuchini which I sauted with the fresh mushrooms. VERY YUMMY, will do again and again. Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 9, 2008
Very good, I left out the mushrooms (picky kids) and used other veggie. Served over baked spaghetti squash, everyone from my 1 yr old to 12 yr old really liked it. I used 3oz cream cheese, white wine for the water. Good base.
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Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 8, 2008
It was very easy and my husband loved it!! I would make it again.
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Jen

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 7, 2008
I made this using fat free cream cheese, light butter, substituted water with white wine and skim milk, and added canned clams including some of the juice and it came out DELICIOUS! Tasted just as good as any restaurant pasta dish. Will definitely make again.
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Sue

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 5, 2008
Loved it. Just added extra shrimp. Yummo
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 5, 2008
This came out very good! I admit I was a little worried when I added the cream cheese to the butter, and it got all foamy and just plain weird looking, but as soon as I added the boiling water, it smoothed out instantly. I cooked the pasta until it was just about done, then finished it in the pan with the sauce. If I didn't know there was cream cheese in this, I would have never guessed. It was just a nice, creamy sauce. Thanks for the recipe, I never would have thought of this!
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Cooking Level: Expert

Home Town: Rochester, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 2, 2008
This recipe was quick and delicious! I used light margarine instead of butter, and added some oregano and then sprinkled an Italian blend of shredded cheese on top. Mmmmmm ...
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