I had store bought Mushroom Ravioli and wanted a sauce for them. Just cut the recipe in 1/2!! Didn't use the cream, just regular milk and it was still very creamy! It will become a staple pasta sauce in our house!
Fettuccine with Creamy Mushroom Sauce
From EatingWell: November/December 2010
Any variety of mushroom will work in this creamy vegetarian pasta sauce, but we particularly like a combination of shiitake, oyster and cremini. Adding a few wild varieties, such as chanterelle or lobster mushrooms, will make the sauce extra-special.
6 Reviews for Fettuccine with Creamy Mushroom Sauce
I made this tonight and it tasted so good that I couldn't believe I made it! It didn't thicken up after adding the broth, so I ended up adding some corn starch. I also didn't add the wine or thyme, but that's just personal preference. This is one I will definitely be making again and again.
This came out really good! I cooked some grilled chicken for the side, which complimented the creamy mushroom sauce. Also, I used fat free half and half to shave off some fat & calories..followed everything else to the T...came out awesome!
I selected this recipe for the sauce only. I was making a recipe from another site called Cheesy Chicken Meatballs, and it needed a sauce. I didn't want a typical tomato sauce, so I searched this site and found this recipe. The sauce was exactly what I wanted for the meatballs. It was fast, easy and absolutely delicious. One of these days I'll try it with the pasta.