Reviewed: Jan. 7, 2013

This was pretty god but there wasn't enough sauce, I had to double the vinegar, lemon juice, and herbs. It's a little on the bland side, I think freshly grated parmesan cheese would help.

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Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Aug. 7, 2012

Followed the recipe but made little changes: Left out the basil, used dried oregano and 3 cloves of garlic - very good and light!

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Reviewer:

Katie

Cooking Level: Intermediate

Reviewed: Nov. 1, 2011

This was delicious! Full of flavor and made plenty of leftovers :)

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Reviewer:

<3Loves2Bake<3

Reviewed: Sep. 20, 2011

After I cooked the mushrooms, I warmed up some chopped tomatoes. This provided some extra nutrients, extra flavor and some extra juice for the "sauce".

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Reviewer:

sarahdzik

Reviewed: Apr. 17, 2011

This was not good. There was no sauce at all. It really just tasted like plain pasta with some cut up mushroom on top.

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Reviewer:

LEEROSENTHAL

Reviewed: Jan. 18, 2011

As is the recipe needs help. There is not enough liquid as many people have already stated. I doubled the liquid, tripled the garlic, and added parmesan (also like many others). As a base it is decent, but the recipe needs significant tweaking to be good.

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Reviewer:

Kerry C

Cooking Level: Expert

Home Town: Fort Lauderdale, Florida, USA

Reviewed: Dec. 6, 2010

I changed recipes quantity for 2, there was enough sauce to go, instead of broiling I used a frying pan, and added the souce at the end, It was fantastic.

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Reviewer:

ErichKD

Cooking Level: Professional

Home Town: Leesburg, Florida, USA

Reviewed: Jan. 15, 2010

This was pretty good, very healthy. I'd likely add more of the mushrooms next time, or even a little braise beef of some sort. Served it as a meal with a dinner salad and everyone did get their fill.

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