I looked for other reviews on the Mushroom Pasta, but couldn't find any -- maybe you guys are just smarter than me and didn't need to try it to find out that it's definitely not great..
I was thinking that it would be a creamier sauce, but mine never really got thick, despite extra flour that I added and more time cooking. It's basically just blah, and there's nothing in the original recipe to jazz it up.
Maybe someone else will come up with some great ways to make it better!?
I made this tonight because I had little time and DBF loves mushrooms. Once I started making it I was concerned that it would be too blah, and I had very few things to work with to spruce it up. I added maybe a tablespoon of dried parsley and a pinch of cayenne, and once I'd mixed everything together I added a tiny amount (maybe 2-3 tablespoons) of heavy cream. Oh, I used sherry (deglazed the pan) instead of white wine - just goes better with mushrooms for me.
I'll probably make a version of it again because DBF liked it, and it was easy enough to want to keep. Next time I'll double the roux, add a bunch of garlic (maybe slice up a small onion) and some dried thyme to the sauté, keep the pinch of cayenne, and top with fresh parsley. I'll also add a splash of milk or something when combining. I actually think it could be a nice dish with some work.
Just bumping this up for the weekday crowd in case anyone else has made it and/or has other thoughts on how the flavor could be boosted. Guess this is one of those recipes I'd like to "rescue"
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