I am surprised I haven't rated this yet, as I've been making this dish for a year or two now. I always enjoy it, and have only had to make a few minor changes. First, I use just regular button mushrooms. I also add about a tablespoon of dijon mustard and a dash of worcestershire to the main sauce part just to give it a little more zing. I usually omit the tomatoes. I like my tomatoes raw or fully cooked, but not warmed. :) Other than that, this is a wonderfully light and flavorful dish. The meat is always very tender. Keep in mind that the sauce is going to be thin. You can thicken it with a little corn starch if you wish, but some of it is going to be absorbed when you add the pasta anyway. Great with a salad and some soft honey wheat rolls for sopping up the broth. Thank you very much!
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I am surprised I haven't rated this yet, as I've been making this dish for a year or two now....