This was yummy! Eyes roll in the back of your head good! I would add one more clove of garlic next time. I think the salt calculations are also wrong. Our gourmet Italian Restaurant in town charges 16.99 for this dish!
Pappardelle with Mushrooms
cindyinojai Posted: 11/06/12
cathyslater Posted: 11/20/12
I made homemade pappardelle noodles and followed the recipe as written. It was wonderful and the family enjoyed. No leftovers. Served with Caesar Salad.
ChefAmandaLynn Posted: 11/13/12
Interesting that all the other reviews that loved this recipe altered the recipe substansially by adding additional ingrediants. I have made and reviewed litterally 100s of Cooking Light recipies and I cannot firgure out how this made it into one of the best of all time collection. While this was good, considering the cost of ingredients I would say this was not worth it. For my full review visit. http://www.dishoverdinner.com/2012/11/pappardelle-with-mushrooms.html
HelenaS Posted: 02/23/13
This our new favorite dish. Amazing!
zarf46 Posted: 10/25/12
This was absolutely delicious! I didn't have the pappardelle pasta so I used Farfalle. I used the porcini and my mushroom mixture was portebella and regular white mushrooms. I substituted Maderia for the sherry and since my store was out of truffle oil, I used 2 tablespoons of truffle brie. Will definately be making this again!
carolfitz Posted: 03/22/13
Recommend you consider using a pasta that's thinner and not as broad, one that enhances the $$$$ mushrooms. A costly & disappointing dinner for us, glad if it works better for you. We should have thought twice before making this "25 best-ever" recipe with an imported egg pasta that we've only paired with hearty sauces like bolognese or boscaiola. Even though we used more porcini than called-for, the mushroom-cream sauce was overwhelmed by the wide pappardelle.
PKcookin Posted: 01/20/13
I thought this was great! I didn't do the cooking but I helped and it didn't look hard. Tasted delicious.
phoebe1214 Posted: 01/18/13
This was good, but not a huge standout. The flavor was a bit single note, I felt it needed depth, maybe a little acidity or something...
LoriAnn13460 Posted: 11/11/12
Food should not be this good! It was fabulous! I added sun dried tomato to the porcini soak and also added some leftover roasted chicken, I added more of the following: about 14 leaves of fresh sage, 4 cloves of garlic . Now I can't wait to try the other best recipes since this was such a winner!
ellenmoriah Posted: 11/18/13
I made this last night with 1 oz. of dried porcini mushrooms and one (8 oz?) package of sliced white mushrooms. I used extra wide egg noodles, and skipped the truffle oil because I forgot to buy some. I also used light cream because it's what I had on hand. The result was truly outstanding. I had about 1-1/2 servings and my husband ate the rest in one sitting. Next time I'll add some different kinds of mushrooms and a bit of lemon juice, but even without those, we both loved it. I'd serve it to guests in a heartbeat.
JK5cook Posted: 02/01/14
My teenagers made this and it was delicious. The truffle oil adds such a subtle richness. They used long fusilli and the pasta held the sauce well. We will be making it again.
TheBonster007 Posted: 12/01/13
This is almost identical to one published several years ago by Biba Caggiano, chef, cookbook author, and restaurant owner. I am anxious to compare since this is a" light" version.