Creamy mushroom pasta from Food52

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Notes about this recipe

  • mharriman on November 13, 2020

    I had great results. Very beef stroganoff-like without the beef. I followed FJT’s method as well as a couple notes from the online site where the recipe resides, and glad I did. I added Wondra and water to the broth, wine, and vinegar which helped thicken up the sauce as it reduced. Then I took the pan off the heat and added 3/4 cup (not a full cup) of half and half ( not heavy cream), put the pan back on low heat and heated through. My sauce was much creamier than photo. I will definitely make this mushroom pasta recipe again with the noted changes.

  • FJT on November 09, 2015

    A quick and easy mid-week meal. I added the cream after I'd reduced the rest of the liquid and just simmered it for a few minutes before serving rather than boiling it as the recipe suggests. Everyone enjoyed it.

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