My boyfriend and I tried this recipe one night and were surprised. He's not big on making sauces, but I insisted on trying it anyway. We used everything but the cornstarch and added instead at the end more Parmesan to thicken the sauce and turned the heat up high. This thickened it instantly. We also added spinach to the mushrooms for another healthy vegetable. We LOVED it! My boyfriend said it was better than the expensive Italian food we go out to.
Very good. Added some cooked, cut-up chicken when liquid was cooking, mixed cornstarch with water first before adding. Instead of just using Italian seasoning I also added oregano, black pepper, parsley, and onion powder. Used penne instead of fettucine. Will probably make this again.
This turned out well with a bit of tweaking. Four mushrooms for six servings?? And like a previous reviewer notes you've got to mix cornstarch with water or you'll end up with a grainy consistency.
I followed a lot of the reviewers' recommendations and it tasted great - like at an Italian restaurant. The tweaks to the original recipe: I used a whole package of mushrooms white zinfadel (gives a sweeter taste) probably 1 tsp. of oregano parsley and onion powder. To thicken it I used the cornstarch (mixed with cold water) and parmesan cheese along with increasing the heat a little. I also added chunks of cooked chicken and served it over whole wheat angel hair. I forgot to add the salt but that way each family member can add it to taste. We will definitely have this again!
Sautee'd 3 X mushrooms with fresh garlic and minced shallot added the wine with veggie broth (I'm vegetarian) and two buck Chuck. Added some dried sage for a gravy type taste and it was a big hit over farfalle pasta. Thank You
Only 4 mushrooms??? Using an entire package of fresh mushrooms is a must! I also add cooked chicken after I saute the mushrooms to make a complete meal. Adding the cooked pasta to the skillet mixture allows it to absorb all of the good flavors of the sauce. Delicious!
I thought this was very good. I added an entire 8 oz. carton of mushrooms and actually thought you could even add more. Instead of the dried Italian seasoning I used a cup of fresh thyme. Very tasty.
The sauce didn't thicken like it should have so I ended up adding in more cornstarch than the recipe asked for. Also this recipe didn't make enough sauce and I added a whole package of mushrooms in. I added more chicken stock and white wine to this recipe and it turned out pretty good. I just think the sauce should definitely be doubled for how much pasta there is.
This recipe was a chance to use my home made chicken stock. I increased the serving size and stuck with the original directions just adding some shredded chicken meat. What a wonderful wonderful dinner!
