Makaruni Pasta with Morel Mushroom Sauce

  • phoebe1214 Posted: 11/15/11
    Worthy of a Special Occasion

    I was really hoping to give this 5 stars. I love mushrooms, and fully expected a recipe from Lidia Bastianich to be fabulous, but this one fell short. I almost didn't make the homemade pasta, but decided to and it was easy and wonderful. I wish I could have rated the pasta separately from the mushroom sauce because I would give it 4 or 5 stars. It was easy and tasty. The sauce was not. The morels were just too much for me, and I love mushrooms. At $150+ a pound they are first of all too expensive. I almost made this with 1 ounce of morels and more cremini, but I realized too late that I had only bought a pound of creminis instead of 1 1/2 pounds, so I used the full 2 ounces. The flavor was way too strong; almost a dirty earthy flavor. To fix the sauce you would have to cut way back on the morels, then cut the earthy tones with a little cream or something. I've had much better mushroom sauces and I will make the pasta again with a different mushroom sauce in the future.

  • CookinMcGuires Posted: 04/25/12
    Worthy of a Special Occasion

    This was a good recipe. I made the pasta which was great and I used fresh morels. So the morel soaking liquid I used was just chicken stock. I actually thought the morels weren't strong enough. But it is a great recipe and I am excited to try it with other dried mushrooms that may give a stronger flavor. My 3 year old son loved it as well!

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