This was fantastic! One of my new favorite pasta recipes. I was able to find bucatini and I think it's a perfect pasta for this dish. I used baby bellas instead of wild mushroom blend and parmesan instead of parmagiano reggiano (cheaper) and black truffle oil instead of white because it's what we had on hand. Other than that, followed it to a tee and it was really good. Very fast, too - it only took me an hour to make the recipe (and a quick salad), eat it, and get the dishes put away. Easy for a weeknight.
very tasty! used wide amish noodles, and about 10ozs baby bellas and white mushrooms. half and half over heavy cream. will make again. same recipe has popped up using pappardelle as the pasta in a 2012 issue.
This was one of the first Cooking Light recipes I ever made and it was very good. I had never used (or heard of) Bucatini and enjoyed trying something new. I never cooked with porcini mushrooms either. I would probably make this again, although its hard to make repeats since there are so many other good recipes to try. If I did make it again, I would probably make more pasta.
I made some tweaks to this recipe and the end result was fantastic. The only reason I gave it four stars instead of five is because I didn't follow the recipe exactly. I doubled the amount of shallot and garlic and used 3/4 of an ounce of the porcini mushrooms and half a cup of the porcini liquid. I used red wine vinegar instead of the sherry as that's what I had on hand. I also went easy on the sage. My husband ate way too much of this, so sadly no left overs. It's yummy without the truffle oil, but even better with. I'll definitely make this again.
I thought this dish was PHENOMENAL! Does not taste light at all. Rich, earthy, peppery; a delicious dish for fall. If you love mushrooms, this is a must. I used shitake, oyster, crimini and baby bella mushrooms. Made my night to make thisfor myself after a horrible day at work :)
This was good - but not exceptional. It definitely showcased the flavor of the mushroom but I felt it an awkward dish to eat - dealing with super thick noodles and trying to spear pieces of mushroom. My biggest complaint, however, was that this recipe made 2 servings, not 4.
I thought this was very good and very easy. Perhaps a bit heavy on the pepper - I thought it overwhelmed the other flavors. It's not the most economical dish with the gourmet mushrooms and truffle oil. It wasn't quite as special as I hoped it would be but it makes an excellent quick and easy meal.
Guest worthy!! I could not get porcini, so I used a wild blend of Monterey mushrooms. Even the kids ate it!
I made this recipe for dinner tonight and it was phenomenal!! I give credit where it's due and this dish is very deserving. I am freezing the remaining portions to reheat for a quick weeknight dinner. This dish does not taste "light" at all, very lush and satisfying. For anyone on WW a single serving is 10 points plus. ENJOY!
Absolutely delicious and easy to make.
We made this tonight and it was delicious and not hard at all. While the porcini mushrooms were resting in the liquid, I prepped all of the ingredients and started boiling water for the pasta. Great recipe for the fall!
Simple, hearty, delicious. Has become a staple in my menu planning.
I thought this dish was outstanding! I order a similar dish at a nice Italian restaurant, and I was surprised at how close this one came to being just as good with a lot less cream. Good quality truffle oil is essential. I actually didn't need the crumbled cheese on top. I thought it was too much. I used radiatore instead of bucatini, and I used 12 oz mushrooms instead of 8 so I added an extra tablespoon of butter when I sauteed them. I used a combination of cremini and baby bellas. I would definitely make this for guests.
Absolutley delicious even without truffle oil. Really lets the mushrooms shine
This dish is extremely yummy. We will cook it again, and again. It is just perfect the way it is!
A very good hearty pasta dish. If you like mushrooms this is a good one to try
This was delicious. I used a combination of shiitake, cremini and oyster mushrooms. Using a tasty combination of mushrooms and a good quality parmesan is very important to the results of this dish. I forgot to add the truffle oil until we were eating and thought it was quite good without. However, we did drizzle a little truffle oil on each plate and then it was even better.
I substituted papardelle and it was great. I too had made the farfalle with mushrooms before and thought this was just as good. My 2 year old loved it and I will definately make it again. I didn't have truffle oil so I omitted it and it turned out great.
This recipe was good, but it needed more sauce and the mushroom flavor was a bit overwhelming, but the truffle oil was a great addition. My husband and I both thought it was just too much work for something that didn't blow our socks off.
This recipe is delicious! Followed exactly, including truffle oil. It is hard not to eat too much of it.
Omitted truffle oil due to the fact that I didn't have it on hand at home. Still excellent!
My husband made this for a dinner party and everyone loved it! It was delicious. We will certainly make again. We followed recipe exactly.
For all the effort, I did not think it was that great.
This was good but I think the CL recipe of farfalle with creamy wild mushroom sauce is better. The recipes are very similar but the other one has a little more sauce and a little more flavor.
Loved this recipe and the suggested wine pairing was a hit too.
Wow! I had to stop my husband from eating it all! We made this recipe exactly as indicated.
This was a great recipe...my husband really loved it. I did change out the heavy whipping cream for Lite Sour Cream. It was great and I will definitely make it again!