About this recipe: Very low in kilojoules, yet packed with meaty flavour, mushrooms also contain substances that may enhance the immune system and slow tumour growth. Cooking mushrooms breaks down their fibrous cell walls, making some of their nutrients more available to the body.
Used different ingredients. I changed a few things in this recipe (only to suit the ingredients I had to work with). I used fresh field mushrooms that the kids and I collected this morning from the back paddock and I used 1 cup of light sour cream with 1/2 cup low fat milk for the sauce. I also realised that I did not have penne so used pasta bows instead. This recipe was absolutely delicious, thank you so much for positing it Janet!!!! - 29 Dec 2009 (Review from Allrecipes AU | NZ)
Delicious, quick and easy = an absolute winner in this household! - 29 Dec 2009 (Review from Allrecipes AU | NZ)
This was amazing! Quick and so delicious - one of the best pastas that I'd made in a very long time. I love how covering the mushrooms allows them to stay all moist and flavoursome. The sauce comes out very creamy and full tasting, in spite of no cream. For me, I added some sage and a small amount of veggie stock to the sauce, I also used a handful of pine mushrooms (matsutake) instead of shitake, and brown rice flour instead of the regular kind (because it's all that I had). Great recipe; will cook it again and again. - 30 Sep 2016 (Review from Allrecipes AU | NZ)