I liked this, but I was expecting awesome. I make most of my meals from this website and this is the 1st one that I thought it was just ok. I did use white wine, replaced a cup of milk with a cup of light cream, and I used Parm/Romano cheese instead of Astiago. I think I would have liked it with just mushrooms. All in all I think it was good..maybe less cheese.
Creamy Fettuccine with Brussels Sprouts & Mushrooms
From EatingWell: September/October 2009
Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look for presliced mushrooms to cut prep time. Serve with a tossed salad.
32 Reviews for Creamy Fettuccine with Brussels Sprouts & Mushrooms
This turned out really well with a few modifications. I used white wine instead of the sherry, but I couldn't taste the wine by the end anyway. It got really thick after I added the pasta so I ended up using about 1 1/2 cups pasta water to make it a little saucier. I also added some thyme, hot sauce and a lot more salt and pepper. I used a mix of portabello, white button, and baby shiitake and the texture and flavor were perfect. My husband, who hates cabbage and brussels sprouts, even ate a whole bowl.
I made this the way the recipe says... just tasted like brussel sprouts and sherry, the mushrooms were lost and so was the pasta. I threw out the leftovers
Made this last night for dinner and couldn't wait to have it for lunch today! I'd also recommend lots more black pepper. Also, usually when I cook with mushrooms, I add a few dried mushrooms to the pan to really give it a strong mushroom flavor. And I drizzled a little truffle oil over the top before serving. Will definitely add this recipe to the rotation.