Creamy Mushroom Spaghetti

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It was easy to make, but I felt it was missing a lot of flavor. I wouldn't make it again as-is, but maybe with more garlic or herbs it would be better.

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Easy and delicious are the two keys for me-- this certainly met, if not, exceeded expectations -- I basically followed Rachel's suggestions and would do so again.

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This is so very good....I added regular onion instead of leeks. I also defrosted and drained a bag of spinache to put in it. Insanely good!

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Really easy and yummy. Like any recipe, it should be tweaked to personal tastes. I used extra garlic and a pinch of red pepper flake. Those that are quick to criticise the guideline recipe are too quick to find fault. I also went a little heavier on the parm, but again, that is just my preference. All around a great recipe.

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I watched it over my network and coked it the next day, AND it was great!

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Delicious! Used crimini and portobello. used heavy cream and it's my family's new favourite!! So easy, fast and yummy!

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Great dish! I used fresh White and Shitake Mushrooms and dried Porcini's. Bumped up the cream (I used half & half to about 3/4 cup and added about 1/2 cup of the water used to reconstitute the porcini mushrooms with. Other than those changes, I followed the recipe exactly and will be making this again.

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My family's favorite!

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Used 1 cup of low fat evaporated milk instead of cream to keep it "healthy"... It's no fettuccine Alfredo sauce but it did the job!

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My whole family loves this recipe, even though my hubby doesn't like mushrooms! I always add extra mushrooms and I use sherry for the wine. For any leftovers I add more sherry and cream as I heat it on the stove and it tastes like it was freshly made.