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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Pappardelle with Mixed Wild Mushrooms Recipe courtesy of The Naked Chef, Jamie Oliver, Hyperion Overall User Rating:  |
Really Easy
08/17/2004 at 12:01pm
User: AMY from New York, NY User Rating:
Just need to remember to reserve some of the pasta liquid so the pasta doesn't stick together. I love it with Chanterell mushrooms.
Mushroom Madness
05/26/2007 at 08:02pm
User: Kim from Longmont, CO User Rating:
If you are a mushroom lover, this is THE recipe. If you have a local mushroom grower at your farmers' market (as we do in Boulder, CO) you can really go crazy! I agree with Katie from Sherman Oaks, cut back on the pasta per serving, or use fettucine. Pappardelle is a thick, wide noodle, and needs more sauce than this recipe makes.
We loved it!
04/03/2007 at 03:25pm
User: Suzanne from Huntington Beach, CA User Rating:
We were craving a mushroom/pasta dish and this hit the spot! I love pappardelle, and the aromas that exuded from the sauteed mushrooms were amazing. Super simple, quick and you can mix and match different types of mushrooms based on what you like. We only added one dried chili to tone down the heat. This dish is going into a regular rotation in this house, recommended!
Easy Peasy?
03/03/2006 at 10:33am
User: James from Danville, CA User Rating:
This recipe requires planning to have the various ingredients ready at the same time for combining together. When you get it right you'll know it.
Noodles w/wild mushrooms
01/13/2006 at 05:51pm
User: Katie from Sherman Oaks, CA User Rating:
I think that the recipe should have 16 ounces of mushrooms vs. the 14 ounces. I also think it would be better to add an extra dried hot pepper & double the butter w/the 16 oz of noodles. I will definitely make it again but w/my added amounts. If you stick to the recipe with the amounts of the ingredients I think you should cut your noodles to 3/4 to 1/2 of the amount in the original recipe.