Fettuccini al Fungi
Extremely bland, not nearly creamy enough even though I substituted half the milk for heavy cream and tripled the cream cheese. I also used half a head of garlic and it still had no flavor. I think all the liquid in the mushrooms boiled the flavor out of the garlic so I would recommend sauteeing the mushrooms first until the liquid is gone, then add the garlic. Also up the pesto, at least double it. A huge helping of parmesan cheese also increased the flavor, I used a little over a cup added to the whole mixture and it still wasnt enough.
It was a good and healthy idea, but a boring and bland execution. Next time I make this I will use alot more garlic, replace all milk with heavy cream (so much for healthy) and add red pepper flakes, more pesto, and about 1.5 cups parmesan cheese.
2 users found this review helpful
Apr. 30, 2012