Creamy Mushroom Pasta

Really delicious, but requires a bit of flour to thicken the sauce

Very good!

Substitute for white wine is stock (preferably mushroom stock) with quarter slice of lemon squeezed inside. Can use white mushrooms. And use parsley at end with some mixed herbs. Use light cooking cream and as recipe states, to mix pasta water into sauce to thicken it. I used Egg parpadelle!! Brand is EATPASTA

I reduced the amount of mushrooms. It really takes a while for the wine to simmer off. Also, it takes longer than the 2 minutes the recipe listed to simmer the broth/cream to get it to a good thickness.

Only add half of all liquid. It's way too much. Drain the water from mushrooms after cooking.

Added onion (as in house needed using up), subbed cream with creme fraish and also dropped in a little spinach Mushrooms released water so had to drain a little away. Really enjoyed it,

Mine was a little too thin, I ended up needing a sprinkle of corn starch to get the texture that I wanted. Overall though great recipe.

The mushrooms released too much water so we had to pour some off. Overall good flavour and simple to make but just a bit less creamy then expected.

My daughter picked this out and made. You can easily add chicken or shrimp to change it up

Could have been chef error, but tasted too much like wine

Easy and delicious. Added chopped fresh spinach.

We added chicken. We should have added it in earlier. We wouldn't have simmered for too long.