4 Reviews

Mmm! I made this recipe a few years ago, but my husband and I found it a little too sweet, and not enough salt. I was craving a dish that was made like this for me in Sorrento, so decided to try it again though. I left out the Marsala, and added 1/4 tsp of salt to the sauce just before putting in the parmesan. We still felt it needed a bit more salt, but not much - so perhaps 1/3 tsp if you are going to use unsalted butter. Other than that, I stuck to the recipe using the max recommended amounts (1/2 cup mushrooms, 1/2 cup parmesan) It was very rich and filling - much like the one I had in Sorrento, so fully filled my craving! Oh yes, I also used a mix of Oyster, Porcini, Chanterelle & Shiitake mushrooms; it tasted really nice, but I must admit I'm very partial to porcini's still.

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Morgan Khan January 22, 2011

This was certainly an easy lunch to make. We thought it needed a considerable amount of salt to give it more flavor. We made no modifications to the recipe other than we didnt use whole wheat pasta. I used farfalle noodles. Thanks!

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Dr. Jenny January 01, 2010

Excellent!

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rosslare September 19, 2009

Absolutely fabulous!!! I made it as a side dish but it could stand on its own as a meatless main dish!!! I want to taste it again now!!

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Kymmarie September 08, 2005
Pasta With Porcini Mushroom Sauce