Farfalle with Creamy Wild Mushroom Sauce

I made this with a bit extra mushrooms, using about 16 oz shiitake, 5 oz. of cremini mushrooms and 5 oz. of button mushrooms (white mushrooms). The fam agreed that it was good to have more mushrooms. I probably would at least 1.5x the cream and cheese, maybe double. It was definitely enjoyed by everyone. Would recommend.

Delicious, had never made something like this. Used half and half and a bit of shredded mild cheddar as it's what I had. Relied on bacon for flavor, adding it as the first step. Then onions a couple minutes later and the garlic and mushrooms after. Doubled the amount of mushrooms and eyed the wine/cream. Took another reviewer's idea and added frozen peas for nutrition. Let everything cook on low for a few minutes to thicken. Didn't need the parsley.

This was quite tasty. My only complaint is that there was too much pasta for the amount of mushrooms. When I reheat the leftovers (there was a *lot* left over), I will add more mushrooms. I also thought the mushrooms were overcooked based on the directions, as we like them with a bit more chew. The overall flavor was really good, the sauce creamy and smooth and the herbs (I added a bit of basil as well) added a bright note. I will definitely make this again with either more mushrooms (loved the mix of flavors and textures) or less pasta. Recommended!

Superb!! Made this with the Gallo Vermouth Dry wine. Honest, best dish of this type I have ever had.

Loved this! Added a cup of vegetable broth and cooked that down prior to reducing with wine. Also added a teaspoon of crushed of Aleppo pepper at the end and mixed in. We also substituted a teaspoon of dried Italian seasoning for the parsley. DELISH!

I sautéed the mushrooms in bacon fat and added white onions. Like everyone else I halved the noodles and sprinkled the back on top.

Added crumbled bacon and lemon thyme. Very good

This is such an amazing recipe - everyone loved it!  I used a home made whipped cream, too! 

Boyfriend to me "I think this is the best thing you've ever made me". :) I did use the full 8oz container of the whipping cream though to make it creamier and used button, cremini, and baby bellas since I couldn't find a premade exotic blend.

I followed other reviews and left out the parsley. I also doubled the cream and cheese, so potentially not as light as it was supposed to be. I also used egg noodles and added grilled chicken. A picky four year old even ate it, so needless to say, everyone was impressed. I would definitely make this again.

We all enjoyed this - with revisions. Added 1 cup frozen peas, 2 pieces crumbled bacon, and red pepper flakes.

I've made this a few times. This time I used Pappardelle because that's what I had. Halved the amount of pasta, increased the amount of sauce and added a little bacon. After I added the cream, I brought to a boil so it would thicken a little. Agree with the posts about parsley- just doesn't taste right. I added just a bit of thyme instead. Can't wait for leftovers!

Made this last night for the first time. My family loved it. I took the advise from others and doubled the cheese & whipping cream. Served it with a salad and bread. This is a simple and easy meal to prepare. Will be adding this recipe to the rotation.

I made this tonight for my man, it was absolutely delicious. :)

Very good and easy to make! The only change I made was adding chicken.

This pasta was so delicious!!!!!

This is an amazing recipe! I love how easy it was to make. The sauce is creamy and the exotic mushrooms add such a good flavor. This is the second time were making it.

This was such an easy & delicious dish! Whole family loved it. Will definitely be making this again.

Yummy. I didn't have any whipping cream on hand so I used sour cream and a little bit of the liquid from the pasta. Came out tasting a lot like beef stroganoff, minus the beef.

This was really easy and quick, and so yummy! Adding it to my favorites list.

O.M.G. this is totally delicious! I thought, "This is too easy to taste good." It's easy and it's so so soooooo good. I used a little more shallots (because I just wanted to use up everything) and used a combo of baby bella and shitake mushrooms. I also used about 14 to 15 oz. total mushrooms (again--just to use up everything). Believe me when I say that I am no cook: I need recipes, I don't make up things on a whim and I'm still learning about what ingredients work well together so if I can make this, anyone can make this recipe & it's well worth it. This is going to be one of my go-to dishes for sure! Yay!

So good, I have served it several times now! I used a mix of portobella and cremini mushrooms, and I only had Asiago cheese. Otherwise, I followed the recipe and it turned out great.

Very Good, I would like to try adding scallops or chicken. I was unable to add the wine, and that may have giving this recipe the 5th star.

One of my all-time favorite Cooking Light recipes! Fantastic flavor and easy to make. I use 1 pound button mushrooms in place of the exotic blend. Tried once leaving out the wine and using half and half in place of the whipping cream - BIG MISTAKE - both of those ingredients are necessary to get the wonderful flavor!

Fantastic! This one is a keeper. I wasn't able to find the mushroom blend in my small town, so I used a combination of cremini, shitake, and dried porcini mushrooms. I also omitted the wine because I didn't have any on hand. The flavor was great and it didn't take long to make. I served it with crusty French bread and garlic chili dipping oil. Yum!

Delicious ! I'm just starting to make actual "meals" as a vegetarian, and this was a very easy meal to make . I didn't have any wine , and I substituted Parm Reggiano for parmesian cheese and it turned out wonderful . It only took about 30-40 minutes to make , I would definately reccomend it on the weekend or when having family over .

Yum!! This is great and so easy to make! I definitely recommend.

This was very tasty and easy to make. Will make again for sure. I posted to my fb account so I could share it.

It looks and tastes expensive, but it's easy to make even on a weekend. I add in some peas for a little extra green.

Delish!!! Fast enough for a weeknight meal and tastes like a fine restaurant quality meal! Paired it with the creole tomato salad from cooking light- perfect vegetarian meal!

Pretty darn good. I didn't have whipping cream, so went with half and half and that's probably why it wasn't as creamy. I added fresh asparagus during the last 3 mins of cooking the mushrooms and no wine but veggie broth. It would have been probably better if I used wine. I'd make it again and use wine next time. Ah, also, make sure to use Parm Reggiano. Definitely adds flavor.

Delish! Used sherry instead of the white wine, and thyme instead of the parsley. Will definitely make this again!

This is so good! I cut up two chicken breasts, cooked in butter and then added to the recipe at the end. It was so delicious! Definitely a keeper!!

Next time I feel like spending 18 dollars at an Italian restaurant, I'm making this! It's perfect! I served the sauce with only half the noodles, as the people before me recommended. I couldn't find shallots at Walmart, so I used green onion instead. I also couldn't find the cheese, so I used the "Italian Blend" with Mozzarella and Parmesan.

This is one of our favorites! We've tried many variations: tons of mushrooms, bacon pieces, and chicken are a few. We also decrease the amount of pasta so it's more mushroom-y and creamy. Fresh parsley definitely makes a difference. Very tasty with crusty bread. Have made this for guests many times and it goes over well, even with those who claim they don't like pasta or mushrooms.

I love this recipe. I have made it for guests many times. I typically use a ton of mushrooms (like 3 packages!) so that I can cut down on the pasta. I think the mushrooms are the prize of the dish anyway--so yummy once they have cooked down.

This recipe had great flavor. However, to me, it seemed like the pasta to mushroom sauce ratio was higher than in the picture. I used 12 oz of pasta instead of a full pound, and a full pound of mushrooms. Next time I would cut the pasta down th half a pound.

Made with fettucini instead of farfalle because it seemed to call for that type of pasta, used half and half beacause that is all I had, and brandy and sherry instead of white wine. It was fabulous! Would certainly serve this for guests.

This is a very tasty vegetarian dish for mushroom lovers. It is an easy weeknight dish that could also be used for dinner parties or for a special occasion. The ease at preparing this really makes me like it for dinner parties. I made a simple white sauce (1 T butter, 1 T flour, and 1 cup lowfat milk) because I didn't have cream, and it turned out delicious. You could sub in different herbs and pasta as well. I think the creaminess of this dish would pair very well with a blue-cheese walnut salad.

Excellent taste, used baby portobella mushrooms. Served with salmon.

Will make again. This recipe is a good starting point and leaves lots of room for creativity.

This was really yummy. I added about 3/4 lb sauteed chicken and will certainly make this for company.I added a bit more salt and pepper and a lot of garlic to the chicken I tossed in. I only used 3/4 lb of pasta and that would be fine for 6 servings.I will add more mushrooms next time. Perfect meal for company with a nice green salad and French bread.

Talk about "yummy for the tummy"! This was absolutely wonderful. I also added grilled chicken and it was great! This recipe is definitely a keeper!

Excellent!

I used a different pasta, canned mushrooms, and added scallops (frozen)that I broiled. And it was awsome anyway. What a keeper recipe!!!!

This recipe is absolutely delicious and I definitely recommend it. I have made it several times and it is always a hit.

Yum!! Great, tasty recipe! I modified the recipe slightly by using 24 oz. of baby bella mushrooms and I also halved the cream. I used Woodbridge Chardonnay in the recipe and drank the rest alongside the pasta. Delicious!!

This dish was so good, I could not believe I cooked it. I too used only 1/2 of the pasta from the recipe. One I will definitely use for company.

This is an amazing dish. I've tried about 45 recipes on My Recipes within the last couple months and this is my favorite so far! I did change the recipe slightly by adding some seared chicken breast cut in strips and also a sprinkle of hot red pepper powder to spice the creamy sauce up. When adding the chicken, I increased the sauce a bit by adding a little more cream, pepper, salt, noodles, & a bit of the noddle boiled water...just kept tasting until it seemed right. It was so addictive that my husband (who is not a big eater and has hardly and fat on him) at 4 helpings last night and also ate it for breakfast this morning. Needless to say, it's gone in less than a day between 2 people, ha! This is a keeper and will be made several times I am sure!!! Recommended without hesitation!

Very tasty vegetarian meal - and so decadent to eat cream and butter and cheese! Not having meat "buys" you a lot of other good stuff. Made with half cremini, half shitake. Next time, I will up the mushrooms to a full pound and saute in 2 t. butter and 2 t. truffle oil to punch up the flavor a bit more. Chopped a little extra garlic and served with spinach sauteed with in a bit of olive oil with garlic and lemon juice, plus steamed carrots. Everyone (including my two-year old) loved it!

Amazing. I am trying meatless recipes. This has tons of flavor and is filling. The whole family loved this

Amazing!!! I took a cue from others and reduced the pasta to half and it worked very well. This was PERFECT for a meatless Monday and would be excellent for guests. Will make again, definitely.

This is a great recipe! Very tasty.

My fiance and I have cooked this dish twice in the last few weeks and we love love LOVE this recipe. We buy a nice bottle of chardonnay, and it really brings out the flavor of the mushrooms. We couldn't find the exotic mushroom blend so we used cremini and they worked great. Very fast, and it probably makes 8-10 generous servings. I think it's important to use quality farfalle.

This is an outstanding recipe. I served it as a main course with a salad and french bread. This is going into my 'company worthy' folder. Next time I may add some roasted vegetables for color.

This is delicious, one of my favorites. It's simple but rich, with fresh, high-quality ingredients. I've also made it with grilled chicken, which is equally good. And to "a cook from los angeles": you're a tool. Pasta doesn't need a pound of truffle oil and cheese (maybe try parmigiano-reggiano instead of parmesan next time) to taste good. But I'm sure the comment about Olive Garden made you feel cool and sophisticated, so good for you.

Very good, son went back for 2nds! Reduced pasta to 3/4 lb - think will go to 1/2 lb next time. Use your largest skillet for the mushroom mixture, mine was not large enough for the pasta to be added, so added sauce to pasta pan, think I missed out on the good stuff at the bottom of skillet. Also, pasta had cooled slightly, think this need to be piping hot! Will make this again.

This was excellent. I love the earthy taste of the wild mushroom. It tasted very rich despite being light. Left overs tasted good too. Would easily serve this to guests.

This recipe came together splendidly. Easy to prep to cook everything quickly after the salad course. Absolutely delicious. I couldn't find the mushroom mix so used cremini mushrooms.

Outstanding! Quick, easy recipe great for a weeknight yet rich enough to serve for company. I substituted thyme for parsley, which complimented it nicely. I used a blend of reconstitued and fresh mushrooms. Will definitely make again!!

i made this recipe as stated. it was bland, bland, bland. not even sea salt and truffle oil and tons more parmesan cheese could liven this up. i can't believe there are so many people who think this is restaurant quality food. oh, maybe if olive garden is the standard.

This was a really great dish! Not sure if parsley was the best choice... I think some basil and/or oregano either instead or in addition to the parsley would have been great. I also used mini bellas since they are cheaper and next time will double the mushrooms!

This is delicious. I mixed up the onions and added some red. Also, I added sprigs of thyme while the mushrooms were cooking.

I took the advice of other recipes and used less pasta (about 2/3 of a lb.). Honestly, it was still too much pasta, but the flavor was amazing. The wine really gives this recipe a more sophisticated, restaurant-like taste. I omitted the parsley since I don'tt care for it and it wasn't missed a bit!

Easy to make and great flavor. I made the sauce as directed and used about half the pasta. Gives more fat/calories to each serving but very good. I used 4 oz "exotic" mushroom blend (how it was sold at my store) and 8 oz baby portabella. Turned out great. Will make again.

I am a hard person to please with pasta. However, this is a restaurant quality dish that I will make again and again! Best for a night with guests!

This dish easily became one of my family's favorite meals - even the kids love it! It is easy to prepare, creamy, and delicious. It is perfect paired with some tenderloin steaks for a meal that feels indulgent.

This is actually really easy to make and it only takes about 15 minutes. I made it first for my husband and he loved it! About a month later I invited my-in-laws over and made it for them. They have been asking me for the recipe ever since. This one is definately a keeper! The only thing I changed was I used chunky chopped portobello mushrooms and it was still amazing!

This is an amazing recipe--very easy and tastes great. A little cream goes a long way to making this a rich (yet not overwhelmingly so) dish. Love it.

This is absolutely good enough for company. Fantastic, easy vegetarian dish with great flavor. I used half and half because that's what I had in the house; next time, I'll use the whipping cream, for even better results.

Definitely a keeper. I made this for a group of friends last night and it was very tasty. I used portobello mushrooms, since I couldn't find the mix and it was amazing. I did doubled the recipe with the exception of the mushrooms, I only used 12 ozs of mushrooms, which was more than enough. I also used less farfalle than the doubled recipe called for.

I make this at least once a month because it is so easy yet wonderful. It is even appropriate for guests.

Made this for the first time last night - it was so good. The flavor was rich and it was such a simple dish to prepare. I would definitely serve this to company. I couldn't find the wild mushroom mix so I used a combination of cremini and shitake and I added shredded roast chicken for some protein. I also didn't add the parsley. Served it with salad and some fresh french bread.

This was by far the BEST pasta dish I have ever made. It was amazingly fast to prepare and was truly restaurant quality.

I came on here looking for this recipe because I remembered how fabulous is was and couldn't remember which issue it was in to retrieve it! It is so so good - it tastes like something you would get in a fancy italian restaurant. I doubled the sauce for the amount of pasta (not quite as 'light', but totally worth it).. next time I think I'll just use half the pasta since there's only 2 of us. It kept okay until the next day, but soaked up a lot of the sauce and needed to be brightened up in a pan with some olive oil and fresh herbs. TRY THIS RECIPE! IT'S WONDERFUL!

I followed the recipe exactly the first time around and it was wonderful. I used less cream the second time (about 1/3 cup) and it was even better, light and delicious! My family loves it!

Loved it! Quick and simple. I did not use all the pasta- there was not enough sauce for it. It served three hungry people along with fresh green beans. Very tasty! The cheese was a bit stringy- not necessarily a bad thing, but not as attractive on the plate. Yummy!