Fettuccine in Creamy Mushroom and Sage Sauce

This is a great starter recipe. I made just as directed, but ended up tweaking with it a bit. I sauted diced yellow & red bell pepper first w/ olive oil, then 1/2 a red onion (not a fan of shall...

This was great and easy...BUT...unfortunately I follow the advice of another review and added half the sage. That was a mistake...it needed all the sage to enhance the flavour, whether in the sa...

This was easy & very tasty. I had trouble finding oyster mushrooms & substituted portabellas-made the sauce very dark & rich. I also used 1/2 & 1/2 instead of cream to reduce the fat. It was a w...

This was so easy to make! I only used half the sage it called for and it was plenty! I also added parmesan cheese into the mushroom/cream mixture to make it more creamy - it gave it much more f...

This turned out to be an excellent mushroom, cream sauce. I used a little less sage, added bacon bits and added a pinch of italian herb mix. It was wonderful

You can use fat free half and half for less fat and calories...it's still very delicious!

I made this as a side dish to some chicken a few nights ago and the end result was good. I doubled the amount of shallot used and I used table cream instead of heavy cream and everything turned...

I made this sauce based on the instructions of the most read review - zannah17. The only change I made was to make a roux with 1/2 Tbsp butter and 1/2 Tbsp of flour ON TOP OF the sautéed veggies...

A perfectly servicable recipe, but a little lacking in flavor and interest. I'd be tempted to add some white wine to the sauce if I made it again.