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    You are in: Home / Recipes / Wild Mushroom Pasta Recipe
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    Wild Mushroom Pasta

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on October 12, 2002

      OOOOH! This was so good! Will be making this again! I didn't have shitake mushrooms, so I just used more of the others. I didn't have red bell pepper, so I just used green, used dried basil instead of fresh, and didn't have wine, so I used grape juice! It still turned out wonderful!

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    • on April 01, 2007

      Pretty tasty and very easy to prepare. Sauce was much too oily, though. Next time, I'll cut the oil in half. Added more worcestershire and tabasco, and needed to add salt and pepper, too.

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    • on September 10, 2005

      This recipe is mushroom-lover’s heaven, and it freezes well! What a bonus! A delicious and versatile recipe which you’ll find you can vary according to the ingredients you have on hand, and of course your own preferences. I made this for the “Freeze It!” Tag Game. And both portion one and portion two – the frozen then thawed portion – were equally delicious. I quadrupled the recipe. I made it with a mix of field mushrooms, button mushrooms and Swiss Browns. I used eight cloves of garlic, and because I omitted the Worcester and Tabasco sauces (personal taste preferences). I used all the other ingredients, plus two leeks. I also increased the amount of basil and also added oregano; I had after all omitted the sauces. I used about 11/2 cups of white wine, and served the mushrooms on angel hair pasta. For the portion to be frozen, I stirred the mushroom mixture through the pasta and added a packet of thawed and thoroughly squeeze-dried spinach. If you love spinach, you’ll understand that addition(!); if you hate spinach, just ignore this sentence. Great recipe! Apologies, Miss Annie, for my tamperings with it: that’s what I always do when let loose on a recipe. That’s why I rarely bake anything! I froze the pasta in a Tupperware Rock ‘N Serve container, and allowed it to thaw overnight at room temperature; then reheated it gently in a non-stick pan, while stirring.

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    • on February 02, 2005

      Lovely and simple. I used tabasco and pepper flakes as seasoning, turned out real tasty. Thanks.

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    • on February 08, 2003

      I used shitake, button, and oyster mushrooms and fresh oregano instead of basil. I ended serving it over farfalle (giant bow ties) instead of fettucine. It turned out well but it could have been 'saucier' and maybe a little more pungent. All in all a nice, healthy, vegetarian dish. Thanks for posting.

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    Nutritional Facts for Wild Mushroom Pasta

    Serving Size: 1 (253 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1199.8
     
    Calories from Fat 1028
    85%
    Total Fat 114.2 g
    175%
    Saturated Fat 15.8 g
    79%
    Cholesterol 0.0 mg
    0%
    Sodium 48.0 mg
    2%
    Total Carbohydrate 31.6 g
    10%
    Dietary Fiber 6.9 g
    27%
    Sugars 11.7 g
    46%
    Protein 7.2 g
    14%

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