By Shuzbud on June 29, 2007
Photo by mary winecoff
Photo by mary winecoff
"I got this delicious recipe from a chef at a restaurant where it was served with chicken. It also goes great with pasta or as a risotto sauce. It's easy to make but tastes very expensive!"
Serving Size: 1 (519 g)
Servings Per Recipe: 2
"Absolutely loooooved this recipe! I am a foodie and a new mom trying to loose weight. I substitute with light cream and when I have been really bad just low fat milk n some margarine n flour. Does the trick. Add any whole wheat pasta or even ravioli and you can have a yummy dinner portion under 550 calories including salad.
Just couple things, if making the low fat version always add fresh herbs and maybe a few red pepper flakes for kicks and be careful the stock cube makes the recipe very very salty. Add about half cube or low sodium stock."
"I made this a few weeks ago and it was really good. I also cut up steamed asparagus and threw it into the mix. I will definitely be making this again. However, for those who tend to not use a lot of sauce on a plate of pasta, beware that I got about 5-6 servings out of this recipe and not 2."
"I just made this and it was YUMMY, I added some fresh parmasaen and thyme and it turned out perfect!!"
"Great easy sauce. I made this to serve over grilled chicken and fettucine and served with a salad and garlic bread. Next time I will add some seasonings as we all added salt and pepper after it was made. It also took at least double the time to thicken but well worth the wait. Thanks for sharing the recipe. Made for Stars Tag."
"This was a very nummy sauce. the only change I made was adding a bit of parm. cheese while it was simmering. This is a keeper and will be used many times over! Thanks for posting!!"
"My teenage boys went crazy for this dish. I added some leftover chicken and served it over some penne. I swear they licked the bowl! Thanks for sharing. Mae for ZWT7."
"Absolutely amazing!! I used half-and-half because that's what I had, and canned mushrooms. It still turned out great. I served over spaghetti and chicken breast with some parmesan cheese sprinkled on top. One of my favorite recipes now. Thanks for posting!"
"Really good simple recipie, and as stated tastes exspensive but it really is very simple to make. I took the liberty and added whole clams, scallops,shrimp, a little of the clam juice, and three strips of bacon fried crisp and crumbled. My family enjoyed the recipie."
"OUTSTANDING!!! This was a fabulous sauce! I used it to put over sauteed chicken breasts. The best part was that it was so easy to do. I'll be making this again for sure. It's a KEEPER! Thanks Shuzbud! Made for Holiday tag."
"Very tasty mushroom sauce!! I used sliced baby bellas for the mushrooms and a dry chardonnay. Easy to put together. Served with boiled potatoes and breaded chicken tenders!"
"I used Potabellas that I chunked so my sauce was dark. What a wonderful creamy, mushroom sauce. LOVE it Made for 1,2,3 Hit Wonders"
"This is a simple and easy to prepare and best of all tastes fabulous."
"I used this recipe with a chicken and leek recipe (#301963 from this website) to create Chicken and leek crepes - both my husband and I thought it was terrific ... top with mozzarella cheese and fresh ground pepper - terrific on crepes/"
"Really simple & tasty, I used light cream so had to use a little cornflour to help it thicken but no drama, a great sauce."