Creamy Mushroom Spaghetti

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I made this for 2 so I used only 1/2 the spaghetti. Also, I used 1 onion instead of leeks and used pasta water instead of wine. Plus I added 1/2 a jalapeno pepper to the saute. Then I used almost a cup of the cream, probably 3/4 cup and added a handful of shredded mozzarella cheese. Came out great.

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Yep, the trick to more creaminess most certainly is more moisture. I didn't mess around! Because of previous reviews I added one cup of wine and one cup of half and half (didn't have cream and it turned out exactly the way I had hoped. I only had one pound of fresh crimini mushrooms so I added a whole bunch of reconstituted fancy dried mushrooms (a packaged assortment including oyster, crimini, white portabella, morels, etc. So easy, so simple, and so satisfying that it is sure to become a regular part of my repertoire.

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I saw Rachael make this recipe on tv and since the kids are big pasta fans, I figure I give it a try. I used 2lbs of mushrooms, they tend to shrink so much. It was a "quick" recipe, if you don't count all the wiping of mushrooms, cutting of mushrooms, leeks. Wasn't very creamy, which was fine for me, but my kids tend to like more creamer and saucer spaghetti. Overall, it was good and I will make it again

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I followed the recipe to the letter and it came out pretty good. I agree with the comments about the creamyness. Could have been more for my taste, and Rachel's definitely looked MUCH creamier. The overall flavor was very good, and my boyfriend like it a lot. Would definitely be a great dinner to serve for vegetarian friends.

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You cannot argue with the ingredients in this dish. The sauce I even used in the past on a brunch buffet on top of roast chicken. Or even top this pasta dish with a piece of grilled chicken breast.

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so. I'm really tired of people saying that the measurements aren't right and bla bla.
EVERY GOOD COOK ,IF A STAY AT HOME MOM OR WHOEVER, DOES NOT STICK TO A RECIPE.

If you do ok it will taste good too(maybe but it's pretty much just a copy cat.
I never stick to a recipe I use it as a guideline but I make it my own with changes here and there.

I'm young and a SAHM so what. I cooked for alot of friends, family and neighbors and everyone loves my food and says I'm an awesome cook. And again I never use exact amounts asked in a recipe and I add things or leave away.
And yes these are 30 minute meals.
Rachel can't do anything if you can't cut fast. So don't blame it on her.

So people get off the hater train and start making recipes your own.
If you don't like what I wrote. Go and read something else Don't message me or whatsoever

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Not really creamy at all, at least when using the 1/2 cup cream the recipe calls for. I have made this recipe several times now, and it takes AT LEAST 30 minutes to clean and chop the mushrooms-not to mention the leeks. It would probably go faster if you had kids or a helpful sig other to prep with you. Once it gets cookin' it goes fast but the prep is a nightmare! It makes a great side dish, but not really a main course. I find the flavor to be pretty good. Use chicken broth if you are not a fan of cooking with wine.

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I've got some vegetarian friends and this was a great pasta dish. I consider most of these recipes guidelines anyway, and what's great about the site is all of these comments. I paid attention to the leek to mushroom ratio and I actually did away with the cream all together and went with some evaporated skim milk and corn starch. Personally, the sauce was nice and creamy and very flavorful. I'm not sure I would even want to use the cream as its an item I would typically buy just for a recipe.

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I LOVE mushrooms, but this recipe was only good. It needs more flavor. I added a little lemon juice (to play off the lemony thyme and some red pepper flakes. The cheese helps a lot.

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Made the recipe with reviewers suggestions and it was quite good....the pepper flakes were a nice touch. A nice change from tomato-based sauces, and it was super easy.