Mushroom Sauce for Pasta

Good recipe. Added 2 tbls garlic, 4 oz can Hatch green chili and a splash of red wine vinegar. served over egg noodles.

I added 1 lb. sausage with the vegetables and cooked 8 oz. elbow macaroni & mixed all together. Very good meal.

I like this sauce. I utilized Cream of Celery soup instead because that’s what I had on hand. I thought about using Crm of Mushroom, but decided against it for a “lighter” taste. Worked just fine. I also used fat-free half-n-half instead of milk, which added a richness without heaviness (and it’s what I had in my frig). Overall you will not be disappointed with this recipe if you use it as is or with your own twists.

I added the garlic that other people have suggested. I like all the veggies in the sauce. If I make it again, I’ll probably add more spices or perhaps some wine, oyster sauce, or soy sauce for more flavour. I found this meal a bit bland.

Easy & tasty, just don’t forget to include salt & pepper to taste.

made it today for lunch, it was really good

I substituted: 1 (10.75 ounce) can condensed cream of chicken soup for 1 can (7.6oz) of Nestle Media Crema/Table Cream, Added: A pinch of ground Nutmeg, salt, pepper and oregano, 2 heads of chopped garlic, 0.6lb of chopped organic chicken breast First cook onion, garlic, chicken and add seasoning; then added the rest of the ingridients.

I made this last night and it was great!! I added a bit more milk and made it smoother. This is one of the best sauce I’ve tasted!!!(:

Great! While cooking the sauce, I added chicken breasts cut in dices, and kept in the heat for a little while longer, to allow the chicken to cook; I then served it over spaghetti. it was easily transformed into a main dish!

It’s very good. Quick and easy.

I’m a beginner cook and a vegetarian and this sauce worked well for me! I used onion, bell pepper, celery, and tofu and replaced the cream of chicken soup with cream of celery soup. Delicious 🙂

I added chicken breast cooked with basil and a can of cream of mushroom soup. It was great!

Very simple and good!

Sauce was really good with chicken. Next time need to try with pork chops or pan steak

I have never given a bad review since I usually figure it’s just a difference in taste buds rather than a bad recipe…having said that, this was gross. The only change I made was to add garlic to my saute. I like all the ingredients in the recipe, and I like the idea of it but it really didn’t work. It just tasted like cream of chicken soup with some vege, which makes sense since that is what it is. Oh well, you win some you lose some. Thank you for the idea anyway. Back to the drawing board.

This is an excellent sauce. i didn’t have any peppers in the house so I made it without and it was delicious. I can hardly wait to try it with the peppers. Thanks for a great tasting easy recipe.

Yummm!! I made this last night for my household and it was a hit!!

When looking for veggies to use up, I came across this. I doubled the recipe exactly & I followed to a T in the beginning. But because I doubled the recipe…there was a lot of butter in this. I drained some of it before adding the soup and milk. The one thing I found after I mixed in the soup and milk…was that, there was more bell peppers then mushrooms and the flavor was the same.. Nice but not mushroom sauce because the peppers overwhelm the flavor the mushrooms. Plus it was extremely “soupy” or liquidy. So because I still had more then half a 16oz container left of sliced bellas, I used the excess butter I poured off in the beginning and saute’d the rest of the mushrooms and added them to the sauce. This helped with the overall flavor and allowed the recipe to be combined quite nicely with a package of gluten-free penne pasta. My girls loved loved it, as the end result. Will make again doubled and using an entire 16oz of mushrooms.

Followed others and made some changes too. Sauteed chicken with garlic and butter, added some “Italian” herbs, salt, pepper, and worcestshire sauce. In a baking dish, placed sauce over cooked rigatoni pasta and covered with shredded cheese. Baked for about 1/2 hour. Very tasty. Cook once, eat twice.

Great recipe. I’m going to try this again. My family loved it. I served it over rice and baked chicken. Yummy… :D.

SO GOOD!! I also did the garlic and chicken and added it on pasta. Probebly one of my favorite dishes ever now!!!!