REVIEW: Mushroom Sauce 10/01

[sharon]

Yummy!!! DH made this one tonight for supper and it is out of this world. Plus, for you WW folks out there, only around 6 points for 1 1/2 cups. He couldn't find porcini mushrooms so substituted shitakes (fresh) and lobster (dried). Very earthy taste and combined with the prosciutto...all I can say is yum. He said it was fairly easy to make. With a good hearty piece of bread, this is a great fall meal.

[browneye]

Thanks for the review, I had eyeballed this one, but hadn't decided to dive in and put it on the menu!!
I am happy you reviewed it,
I'll give it a try!

[dmcgreevey]

I wasn't sure where you got this from, but it sounds awesome.

Can you post it or let us know which issue it's from?

Thanks! Dawn

[Terrytx]

It's in the Oct. issue, page 134

[beckms]

I'm having a pasta fest with my family tonight, and I'm going to make the pesto, mushroom, and clam sauces from 10/01. My qeustion: can I substitute bacon for the prosciutto in the mushroom sauce?

rebecca

[tuff2000]

WOW! we were all so pleased with how well this turned out. I have really been wanting to make this recipe for a long time, but I have never had prosciutto before. Well, I finally bought some prosciutto today, and decided this was the first recipe I was going to try. I couldn't be more pleased. I used some baby portobellos, shiitakes, "big" portobellos, and button mushrooms. It was absolutely delicious. Lately I have been on a mission to try new things, and prosciutto was one of them. So, if you have any favorite prosciutto recipes, I would love to hear about them. Thanks!

[Peggy C.]

tuff thank for bringing this back up, I missed it before and it looks great. I'll have to give it a try.