Comments on: Creamy Mushroom Pasta

By: steve taylor

steve taylor — Wed, 06 Mar 2024 09:32:31 +0000

If you don’t want to drink wine but want a little to cook with, a useful idea is to use dry vermouth. Vermouth is fortified and will last much longer in the fridge than ordinary wine.

By: Nicole V

Nicole V — Tue, 20 Feb 2024 07:19:36 +0000

Delicious! I substituted in beef broth, added carmelized onions, and Bragg’s 24 Herbs & Spices mix.
It’s definitely a make again recipe.

By: Mal Mac

Mal Mac — Sat, 17 Feb 2024 03:17:39 +0000

Took me a while to do it because of I was scared of using too much heat. Next time will be faster and ohhh yes…..there will definitely be a next time. I used 200g flat white and 100g shiitaki mushrooms along with double the garlic because I like garlic. Didn’t have wine so used extra 1/2 cup of chicken stock with 2 tablespoons of vinegar as a substitute. Seemed to work fine. The end result was a (imo) restaurant quality taste and appearance…all with very simple ingredients. Thanks so much!

By: Sophie

Sophie — Fri, 02 Feb 2024 20:22:30 +0000

Incredible! I used Rigatoni and also added some dried porcini mushrooms (and added the reserve water to the stock), it was quite honestly one of the best things I’ve eaten. Thank you for a great recipe!