This was AWESOME! The grocery store I went to did not have oyster mushrooms so I used shiitake and baby portabellas. I placed some of the mushrooms in the food processer and ground them a little too much. I used them anyway with some of the mushrooms that I chopped by hand. It still turned out DELICIOUS and it is DEFINATELY a keeper! Thank you for posting such a YUMMY recipe!!!!!
Double the five stars! I used dried and fresh mushrooms! Just thinking about this I want to go eat the left overs!
This is heavenly! I made half a recipe but with chicken breast strips done first then following the recipe and served over fresh spinach pasta. Both of us loved this one!
Excellent! I used 2 packages of mixed gourmet mushrooms and leeks for the onions. My husband asked when I would make it again! Thank you for a restaurant quality recipe.
Absolutely delicious! Truly enjoyed this. Restaurant quality!
Simple and delicious. The sauce had great flavors, loved the thyme too. I used shiitake and portabella mushrooms and it turned out really yummy! Thanks for a great dinner :) Made for ZWT4 for the Chic Chefs.
Rich and delicious, it was hard to stop myself from eating all of it while the pasta was cooking. I served this with french bread and it didn't need anything more.
This is a tasty fettuccine dish. The combination of ingredients really go together well and we all enjoyed it. I love anything with mushrooms so I knew I couldn't go wrong with this one! Thanks for sharing!
This is delicious, it's quick and it's easy. I scaled down the recipe and used baby bellas. Thanks Kim for posting!
Yummy! The addition of soy sauce and lemon juice scared the heck out of me but they complemented the dish perfectly. I used portabello mushrooms since the shiitake is way out of my budget for now. DH inhaled almost the entire thing--definitely no leftovers on this one!