Pasta with Mushroom Garlic Sauce

“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.”

“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.”

“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”

“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!!!”

“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 ;-)”

“Great recipe!Totally adaptable to any type of cuisine.I added a some chile flake because we always like a little heat.This is a keeper!”

“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 Recipe #421552. Anyway, it was great in the end, and thanks for posting this!”

“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.”

“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- https://www.recipezaar.com/Grilled-Shrimp-30217These two together were fantastic. I recommend both recipes.”

“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! : )”

“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!”

“I just made this and it is AWSOME! I used about 1/3 of the pasta since I was making it for only myself, I added a few ingredients, I sauted the following in 1tbls. each of butter & evoo I used white button mushrooms( about 8 big ones) 2 scallions,7 cloves of garlic, 2 med. zucchini sliced into rounds cuz I needed to use them, crushed red pepper flakes, dried oregano ,1 fresh basil leaf torn, about 3tbls of chopped fresh parsley, and salt & pepper, I eyeball my spices. >br/

“We gave this 3 stars as it was an okay dish for us, but didn’t blow our socks off.We did only use 2 Tbspn of butter and 1 Tbspn of oil at the end and it was still a little oily.Nice but just okay, but thanks for the opportunity to try your recipe :)”

“Used vegan butter and omitted the parm due to a milk allergy. Kids loved it!”

“It was very bland even though I added more basil at others suggestion.Didn’t use all the butter that was called for but it was too greasy.It was eatable after adding a lot more seasonings at the table but everyone said they wouldn’t want it again”

“this way a very good an easy recipe.make sure to use all the mushrooms, it looks like a lot but they cook down alot. this is very delish.All my kids loved it, ages 7, 5 and 15 months.I was surprised at how much my 15 month old loved this dish. she was picking out all the mushrooms.Im not a huge mushroom fan but this was so good and i will be making this again and again.also a cheap dish to make a big thing of mushroom was $5 and I used fresh basil, the whole thing was under $10 and we will have plenty of leftovers for lunches.Thanks for posting!!”

“Delicious.And easy.What could be better?I cut the recipe in half and I did add some white wine and let it reduce.However it was the garlic and mushrooms that I loved.I also used gluten free noodles.It was my first time to try the noodles.They are a little different but were not bad at all.”

“Really good! I halved the recipe but used the full amount of basil.This recipe would be great using all kinds of veggies. I added a little bit of lemon just to brighten the flavor a little. Thanks for posting the recipe.”

“This was good. I cut it in 1/2 and added 1 fresh tomato and some leftover artichoke hearts b/c didn’t quite have enough mushrooms. I know it is simple, but if I just master the timing of things and a little bit with the seasoning, it could be amazing. One of those simple, but amazing dishes, like the Italians pull off! so, I’ll make this again! Thanks you!”