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This was a delicious and simple recipe to follow...although I must say that it was a bit bland as written. I tossed the pasta with the mushroom mixture and then added LOTS more balsamic and a bit more oil and salt before serving. With the added moisture, the dish was delish! I will make this again.
Love recipes that are so easy and quick and tastes really good! I halved it with no problem and ate the whole thing myself. Thank you!
Excellent recipe. At first I wasn't sure but with each fork full I became more and more addicted ... I will definitely do this one again. Thanks for a great addition to my cookbook.
This is a really nice recipe - the flavors are really good together. I used Rotini pasta instead of Angel Hair (easier to serve as a side dish). I did not find it to be oily at all - in fact, it was a little bland/dry for my taste (especially after a day in the fridge, when the pasta absorbs a lot of the flavor), so before I served it I added some more oil, balsamic vinegar, and salt & pepper. It made a big difference and everyone liked it a lot. I think next time I'll double the vegetable/oil/vinegar part for the same amount of pasta.
Very good recipe, the balsamic gave it a great flavor. The only change that I made was in the sautee process I added white wine and less oil-really too much oil in the orginal. Great recipe.
I chose this recipe because I love Portabella mushrooms. It was very good and easy to make and the only change made was I used thin spaghetti instead of angelhair pasta. There was just enough noodles left over for my lunch the next day. I reheated in the microwave and then added a cut up fresh tomato. Yummy!!
Recipe was very good and easy to make. I used thin whole wheat speghetti for more fiber. Also cut up plum tomatoes to add color.