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    You are in: Home / Recipes / Pasta with Mushroom Garlic Sauce Recipe
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    Pasta with Mushroom Garlic Sauce

    Average Rating:

     66 Total Reviews

    Showing 1-20 of 66

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    • on April 03, 2003

      I used a bit of butter in this and quite a bit of a flavoured cream cheese (I had no parmesan). It turned out to be excellent. Also added some onion. Great easy and fast recipe to do. Thanks Bergy.

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    • on November 21, 2001

      The first time I made this it was great, the second time I used a mixture of different types of mushrooms and it was still great.

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    • on August 23, 2010

      Really good. I used less butter about 2 Tbsp. I also used only about 2 c. mushroom (didnt realize recipe called for more). I also used only about 2 cloves of garlic,it would probably be ok with more.I did wish I had used more mushrooms though very good still.Thanks for posting

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    • on May 29, 2009

      This was very good. I really liked the simplicity of the recipe but yet it looked like restaurant quality. Some readers say it was a little bland. My rule of thumb is taste as you go; adjust the seasonings where you feel necessary. It always works for me ;-)

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    • on March 07, 2009

      This recipe was Heavenly!! How could it go wrong with my three passions...garlic, pasta and mushrooms! I took a previous reviewer's suggestion and added an additional tsp of basil. I added a couple of ladles of pasta cooking water to the sauce to stretch it a bit and topped it with alot of parm. cheese once it was plated. It was fabulous!! Thank you for a new favorite!!!

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    • on May 16, 2010

      I was torn between giving this no stars and 5 stars, because I messed with it quite a bit. I decided on 5 stars because the recipe is very adaptable and tasted GREAT at the end (even with said "messing"). :) Here's what I did: I halved the recipe, because it is just my husband and me. I used crimini mushrooms, cut in half, dried parsley flakes (1 tsp.), and I added 4 oz. cream cheese (Neufchatel), about 1/3 c. diced onion, and about 1 tsp. dried chopped chives. I was doing other stuff while the mushrooms, butter, and spices were cooking, and the ingredients started to stick, so I used about 1/3 c. white wine to deglaze it, after I had added everything else. The cream cheese I added made the sauce pretty thick, so the white wine helped to thin it out as well. I was kinda going for a creamier sauce anyway. I am kind of a space case, and I forgot to add the parmesan, but it tasted great without it (in my opinion - my husband said he thought it would be good with it). I served this with Pastor Ryan's Herb-Roasted Whole Chicken. Anyway, it was great in the end, and thanks for posting this!

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    • on April 20, 2010

      The dish was quite bland, I had to add a few tablespoons of Oyster sauce to it because there was no taste on it except the butter. I don't know what I did that made it not taste good... I did add some beef to it to make it a main course but it wasn't very flavorful. I also minced some onions into the dish and added some fresh basil to it but no luck. I hope others have a better experience with this dish I will not be making it again.

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    • on January 27, 2010

      I made this last night using baby portabella mushrooms and it was awesome. We used the exact amount of garlic required and also added shallots, which gave a little extra flavor. We also grilled some shrimp using the grilled shrimp marinade- http://www.recipezaar.com/Grilled-Shrimp-30217 These two together were fantastic. I recommend both recipes.

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    • on October 26, 2003

      As ususal, Bergy, this too turned out absolutely delicious! I made this recipe exactly as per your directions and it turned out fabulous! . . .And so easy to prepare! I was so glad I had all the ingredients on hand because I had no plans for supper tonight and just put this together on the spur of the moment. Thanks again, Bergy, for yet another fabulous supper! : )

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    • on October 21, 2003

      I hpope you don't mind but I did take some liberties with this recipe! I'm definitely a garlic lover and I followed it through the first 5 steps. Then I used the sauce as a layer in a vegetarian lasagna - it was FABULOUS!!! Thanx Bergy!

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    • on May 06, 2012

      Yum! I used a total of about 1 TB butter combined with 3 TB EVOO. Also used only 7 cloves of garlic. This one is a keeper.

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    • on April 25, 2012

      It was just OK. Followed the recipe exactly. Not much of a "sauce". Would not make again.

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    • on March 16, 2012

      Just made this now and it tastes absolutely amazing! added chili powder to make it a little spicy. Great recipe! :D

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    • on March 12, 2012

      Really delicious!!!! BUT tooooo oily, too much butter plus olive oil. So many calories, what a shame. (I guess that's why it tasted so good).

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    • on February 19, 2012

      This was delicious! Used some white wine to give it some extra flavour since mushrooms and wine is heaven. Thanks for the recipe!

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    • on February 03, 2012

      Very good! I used cremini mushrooms, all oil instead of some butter (just what I had on hand, I would imagine it to be better with the butter...), and dried parsley. I will definitely make this again. Thanks!

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    • on May 13, 2010

      This was pretty good. It was a good way to get rid of leftover mushrooms anyway. We served ours with feta as well as parmesan and fresh ground black pepper that added a bit of a kick. I'll probably throw in some asparagus next time I make it, too.

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    • on April 26, 2010

      This was pretty good and very quick. Three stars of flavor, five on ease of preparation. Thanks for sharing!

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    • on March 20, 2010

      I have to confess I used canned mushrooms for this recipe since I didn't have any fresh ones on hand and I simply HAD to try this recipe. It still tasted great and I can only imagine how it will be with fresh mushrooms when I make this next. Thanks Bergy for this simple yet lovely recipe.

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    • on February 07, 2010

      Really yummy. Just how I hoped it would taste!

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    Nutritional Facts for Pasta with Mushroom Garlic Sauce

    Serving Size: 1 (258 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 670.7
     
    Calories from Fat 235
    35%
    Total Fat 26.1 g
    40%
    Saturated Fat 12.2 g
    61%
    Cholesterol 45.8 mg
    15%
    Sodium 312.1 mg
    13%
    Total Carbohydrate 91.2 g
    30%
    Dietary Fiber 4.9 g
    19%
    Sugars 5.2 g
    20%
    Protein 18.8 g
    37%
    Detailed Nutrition Values About Nutrition Info
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