Fettuccine with Shiitake Mushrooms & Basil

I gave prep instructions 3 stars. For 5stars, don't cook garlic first and add mushrooms and cook at med-high heat, which will burn garlic and make it bitter. INSTEAD, use a tsp of oil, reserving the rest to finish, and brown mushrooms in a good non-stick skillet. This also prevents the oil from oxidizing and preserves the nutrients in the oil. When mushrooms are golden, add garlic and other ingredients. When pasta is done, add to mushroom mixture with pasta water and stir constantly to utilize pasta starch and make a thicker "sauce", as many good Italian chefs do. Finally stir in reserved oil and Parm cheese until incorporated into "sauce". Makes a moister, tastier dish without the burned garlic bitterness and keeps the healthy properties of the olive oil.

Light and lemony and wonderful!

We liked this dish a great deal...next time I'd add more mushrooms though.

While the flavor combination of the dish was very good and the mushrooms were nice and meaty, my family and I did find this recipe to be a bit dry. We doubled the recipe - as otherwise it just wouldn't have been enough for a family of three's dinner - but perhaps we didn't reserve enough of the pasta water. Anyway, one possible solution, which I tried with some reheated leftovers the next day, is to plate the dish and then drizzle with olive oil. Made for a slightly more attractive serving and a moister mouthful. All in all this recipe was a keeper. Next time around though, we'll probably cut the amount of lemon (both juice and zest) in half; and cut the basil by 1/4 - we really didn't feel the need for extra garnish. But those modifications are based on our individual tastes and may not be necessary for everyone.

If you are looking for a creamy pasta, please dont make this. This was a delicious lemony pasta! I made it using spaghetti and added baby tomatoes with the sliced mushrooms and a handful of spinach right at the end since it cooks so quickly. The shitake mushrooms tasted awesome in it. We did just a dash of lemon zest and lots of lemon juice (thats how we like it). I didn't have fresh basil on hand so we left it out, and it still tasted amazing. This was a fast dish to prep and I will definitely be adding this to the weekly rotation.

Great, tasty, and easy dinner to make. Anything with lots of Parmesan and mushrooms is a win for me.

Family Said 10 Stars!! Made the recipe as written. Will definitely make again. With the lemon flavor, shrimp would be a nice addition. Pros: Quick, Easy, and Delicious! Cons: None!

Made this for dinner tonight and it was wonderful!

Made this for dinner tonight and it was wonderful!

Fresh and delicious! I enjoyed this recipe. It was light, fresh, easy to prepare. I took heed from previous reviewers and halved the lemon juice and zest and it seemed appropriate. I didn't have enough fresh shiitakes so I subbed about half dried and added the stems and rehydrating water to the pasta water. I think next time I'll try a bit of sage and maybe some other types of mushrooms.

Fresh and delicious!I enjoyed this recipe. It was light, fresh, easy to prepare. I took heed from previous reviewers and halved the lemon juice and zest and it seemed appropriate. I didn't have enough fresh shiitakes so I subbed about half dried and added the stems and rehydrating water to the pasta water. I think next time I'll try a bit of sage and maybe some other types of mushrooms.

love it I made this pasta once before and gonna do it again tonight! Its a light and flavorful pasta. I'm a big fan of lemon and garlic. The basil can be over powering so add alittle at a time to get the right amount for your liking!

Our first "do not make again" recipe from EatingwellMy wife and I have tried many many recipes from Eatingwell and found all of them superb - except this one. I don't think the lemon went well at all with the mushrooms etc. It was too dry and too lemony. Rather than waste it, I added spaghetti sauce to it and managed to eat half and our friendly crows got the rest.

Our first "do not make again" recipe from Eatingwell My wife and I have tried many many recipes from Eatingwell and found all of them superb - except this one. I don't think the lemon went well at all with the mushrooms etc. It was too dry and too lemony. Rather than waste it, I added spaghetti sauce to it and managed to eat half and our friendly crows got the rest.

This was an excellent dish. I had spinach/chive wheat linguine that I used for the pasta. The color of the dish was beautiful and tasty. Definetly a quick keeper meal. Kathy, Odessa, DE