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I served this over angel hair pasta and loved it! I purchased a "gourmet blend" of dried mushrooms, and used that. I chopped these up finely, but I left the fresh mushrooms in larger pieces. So I cooked it a bit longer. Also, mine was still a little soupy, so I took 3 tbsp on the liquid out and whisked in 1 tbsp cornstarch. Then I stirred it back into the sauce, and the texture was absolutely perfect. I added garlic just as the onions were finishing, and also added some thyme and parsley. Wonderful meatless meal.

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breezermom February 17, 2010
Mushroom Sauce for Pasta (Low-Sodium)