Great with grilled beef dishes.

Ann

Recipe Summary

Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.

    Advertisement
  • Meanwhile cook pasta in a large pot of boiling salted water until al dente.

  • Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.

Nutrition Facts

301 calories; protein 7.5g 15% DV; carbohydrates 28.4g 9% DV; fat 16.3g 25% DV; cholesterol 43mg 14% DV; sodium 194.4mg 8% DV. Full Nutrition
Advertisement

Reviews (107)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/16/2005
WOW. really really amazing flavor. I wanted to make a filling meal so I roughly sliced/chopped up two boneless skinless chicken breasts and marinaded them in 3 Tb tomato sauce 3 Tb soy sauce 1 Tb peanut oil a dash of cumin and a crushed clove of garlic (a big one). I let that set for an hour before I started with the mushroom sauce. After the aroma on the mushrooms began to develop and I tossed in the wine/broth I also threw in the chicken (minus most of the marinade). Keep at medium heat as broth reduces and the chicken will cook through. Add the cream (I used 1/4c.milk 1/4c. cream) and reduce to low-med as it reduces. It should finish around the same time as the pasta. You want to be careful not to over-cook the mushroom/chicken because if it reduces too much you won't have enough sauce for the pasta. The recipe is brilliant. You don't need the cheese or parsely really. I added some but I thought it was flavorful and complex enough without it. Read More
(49)

Most helpful critical review

Rating: 3 stars
04/12/2011
3.5--Has potential and turns out well with some alterations (a 4.5), but as it is written, this recipe is only a 3. Tips: -You need a lot of salt and pepper to taste. -As the other reviews say, double up on the liquid, but follow what the recipe says about the solids. -The brand of chicken stock really affects the flavor. If you don't have good stock, just use all white wine. I actually thought it tasted better to forego the stock. -Leave out the stalks and just use mushroom heads; the former is too chewy. -The dish might do well with some spinach (for color) and chicken (for protein). Make it, and improve on it! It's got great potential as a base recipe! Read More
(29)
151 Ratings
  • 5 star values: 93
  • 4 star values: 40
  • 3 star values: 14
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
04/16/2005
WOW. really really amazing flavor. I wanted to make a filling meal so I roughly sliced/chopped up two boneless skinless chicken breasts and marinaded them in 3 Tb tomato sauce 3 Tb soy sauce 1 Tb peanut oil a dash of cumin and a crushed clove of garlic (a big one). I let that set for an hour before I started with the mushroom sauce. After the aroma on the mushrooms began to develop and I tossed in the wine/broth I also threw in the chicken (minus most of the marinade). Keep at medium heat as broth reduces and the chicken will cook through. Add the cream (I used 1/4c.milk 1/4c. cream) and reduce to low-med as it reduces. It should finish around the same time as the pasta. You want to be careful not to over-cook the mushroom/chicken because if it reduces too much you won't have enough sauce for the pasta. The recipe is brilliant. You don't need the cheese or parsely really. I added some but I thought it was flavorful and complex enough without it. Read More
(49)
Rating: 5 stars
08/15/2003
This was an excellent pasta recipe. I used all chicken broth instead of wine and it turned out great. Plus I added some sliced chicken on top and thickened it to taste with some cornstarch/water. Wonderful recipe! Read More
(33)
Rating: 3 stars
04/12/2011
3.5--Has potential and turns out well with some alterations (a 4.5), but as it is written, this recipe is only a 3. Tips: -You need a lot of salt and pepper to taste. -As the other reviews say, double up on the liquid, but follow what the recipe says about the solids. -The brand of chicken stock really affects the flavor. If you don't have good stock, just use all white wine. I actually thought it tasted better to forego the stock. -Leave out the stalks and just use mushroom heads; the former is too chewy. -The dish might do well with some spinach (for color) and chicken (for protein). Make it, and improve on it! It's got great potential as a base recipe! Read More
(29)
Advertisement
Rating: 5 stars
10/05/2005
This was a fantastic recipe! It was very simple most of the ingredients are very affordable and it was very tasty and healthy. I like garlic so I used 4 cloves instead of 1. Everything else I followed exactly and it came out fabulous! Next time I plan to improve it by basically by increasing the ratio of the ingredients compared to the amount of pasta because I think it could use less pasta and more mushrooms sauce etc... and of course more garlic! Read More
(19)
Rating: 4 stars
08/17/2009
No tips from me. No criticisms. No deviations or additions. The only helpful hint I could suggest would be to prepare this recipe exactly as Ann the submitter wrote it. I used an exotic mushroom mix which included shiitakes but otherwise stuck to the recipe just eyeballing the ingredients. Nice blend of flavors; an attractive and delicious pasta I served as a side dish. This was sheer comfort food for me! Read More
(19)
Rating: 5 stars
06/21/2005
This is amazing and really easy. I used evaporated milk instead of cream for a light summer meal. Read More
(16)
Advertisement
Rating: 5 stars
10/23/2009
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!! Read More
(14)
Rating: 5 stars
04/12/2005
i love mushrooms so i had high hopes for this recipe. i didn't have any wine on hand so i used cooking sherry and it turned out great! used veggie stock (to make it completely vegetarian) added 3 cloves of garlic and some salt. yum! Read More
(13)
Rating: 4 stars
03/22/2005
The shiitake gives the sauce such nice flavors. I used whole milk to cut down some fat and the sauce was still creamy enough but not too heavy. Read More
(12)
Advertisement