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Pasta with Wild Mushroom Sauce Recipe

Pasta with Wild Mushroom Sauce

Recipe courtesy Wolfgang Puck, 2004

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

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  • on April 30, 2013

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    First I used Giada's recipe for homemade pasta and made fettucini....then I did this sauce for it. WOW! Amazingly good! My changes: Vidalia onion in place of red onion; thyme in place of marjoram; used baby portobellas and button mushrooms; 1/2 and 1/2 in place of heavy cream; chicken stock in place of the mushroom stock. I added about 1/4 cup of the grated parm to the sauce to thicken it and I added lemon zest at the very end to the sauce. Again, this is great. But it makes me wonder what it would have been like if I hadn't exchanged ingredients.... Hmmm....

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  • on December 16, 2012

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    i didnt have any Marjoram, used 1/3 of the cream and spaghetti noodles, still came out yummy!

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  • on November 04, 2012

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    Delicious!! Will make it again! I didn't have any chicken stock so I substituted it with Vegetable! Everyone loved the dish!

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  • on August 31, 2012

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    I give it a 2.5*s, really. I used a good pan in making it. Here's what I experienced:
    The stock reduced very quickly @ high heat, the saute @ high heat was starting to burn things (so I turned it down, the cream I used medium heat, which seemed plenty hot, and the advice to use any mix of wild mushrooms was [not especially surprisingly] not good. I used some previously boiled almond scented russula stems, which were too bitter for me to really enjoy (yet another person found them to be quite good!, a few Xanthoconium affine variety maculosus, which worked moderately well, a couple bicolors (didn't notice which they were once eating, in the midst of things, and mostly chicken of the woods. The chicken of the woods wasn't particularly good in this recipe.

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  • on November 05, 2011

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    Outstanding. Very easy to prepare. I used chanterelles, criminis and white button mushrooms. I also substituted half & half for the heavy cream. It didn't thicken quite enough, so next time maybe a sprinkle of corn starch. Great dish.

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  • on October 25, 2011

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    This was amazing! I used it over homemade butternut squash gnocchi. Yummy!

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  • on April 28, 2011

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    I made the mushroom sauce, but spread it on a pizza dough instead of over pasta, baked it like a regular pie.....Eureka!! this is a new favorite

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  • on March 13, 2011

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    Went mushroom hunting and this was the perfect receipe for my beloved Chanterelles. Only had 1 cup chicken broth, added Sherry and garnished w/bacon bits! The 15 year old beast loved it too!

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  • on May 14, 2010

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    I used Shiitakes and Hens of the Woods mushrooms because I got a good deal at the store. I also substituted half-n-half for cream. I found the sauce didn't thicken as I would have liked, so I added a few shakes of gravy flour near the end. It was sublime--my son was all smiles. I could see adding a splash of sherry and reducing the other liquid by concentrating the mushroom broth even more.

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  • on February 24, 2010

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    I had some baby bella mushrooms just sitting in my fridge and my daughter wanted pasta tonight (no surprise there!, so I checked the website and found this easy and tasty dinner. My husband loved it! I made a few changes to the recipe. I used portobello mushrooms instead of the mixed variety, I used half and half instead of heavy cream and I added 1/2 cup of dry white wine to the sauce at the end. It was fantastic! I highly suggest it!

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