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.
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!
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!
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!
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!
This is amazing and really easy. I used evaporated milk instead of cream for a light summer meal.
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!!
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!
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.
