Comments on: Mushroom Sage Pasta

By: iluvshoes83

iluvshoes83 — Sat, 14 May 2011 01:36:09 +0000

Wow! So yummy! I didn’t have bacon and don’t like blue cheese, so I used shredded sharp cheddar. I love the taste of the mushrooms and the sage. Very tasty. Thanks!

By: wiltonlilly

wiltonlilly — Wed, 11 May 2011 10:34:19 +0000

Oh my! This sounds amazing, I can’t wait to indulge.

By: ivamc

ivamc — Mon, 18 Apr 2011 16:08:11 +0000

Made this delicious dish last week, and it was a hit with hubby. Didn’t need much thickening; but did add some grated parmesan to do the job, instead of cornstarch. Later in the week added to the leftovers shrimp sauteed in butter along with lemon juice and zest and more sage. YUM!

By: ivamc

ivamc — Mon, 18 Apr 2011 16:05:37 +0000

By: hartfield1

hartfield1 — Mon, 28 Mar 2011 01:55:03 +0000

Yummy! The only step I will change next time is to add just a little of the mushroom water. I added twice as much of the cornstarch to thicken it. This should taste great with grilled chicken breasts. The bacon added a lovely crunch. Make sure you drink a glass or 2 of the dry white wine with your pasta.

By: claireg12

claireg12 — Thu, 10 Mar 2011 15:49:56 +0000

This looks great. Creamy and mushroomey! I had a similar dish in Italy and it was to die for!

By: pigpigscorner

pigpigscorner — Wed, 09 Mar 2011 09:17:13 +0000

This looks amazing! Bookmarking this!

By: BitOWit

BitOWit — Fri, 04 Mar 2011 23:22:21 +0000

We made this again last night using mascarpone (we used cream cheese the last time because we had our hands on some) and it was SO MUCH better! Hubbie said this morning “Honey that pasta last night was awesome, you are the best cook I know!” Thanks for making me look good!!

By: wiffo

wiffo — Sat, 26 Feb 2011 01:00:46 +0000

This was absolutely delicious! Just made this tonight for my husband and myself. I called my daughter to come over and get some leftovers as she is the one who told me about The Pioneer Woman I’m looking forward to seeing how impressed she will be with me! Easy to make and will be a dish to share with others.

By: thelazygourmet

thelazygourmet — Mon, 14 Feb 2011 15:02:05 +0000

This was fantastic! I couldn’t find dried mushrooms at my grocery store, so I substituted a larger portion of baby portobello mushrooms instead of the button mushrooms. I also used some of the bacon fat when cooking up the onions! I used a nice chardonnay for the wine, and since I wasn’t used dried mushrooms, added an extra glug and let the sauce cook a little longer to get some of the alcohol out.

This recipe is definitely getting added to the “keep” pile!