Servings: two to three as main course.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Great recipe! I was able to get it ready very quickly. I added some diced shallot to the mushroom saute and used thyme instead of parsley. It was delicious.
This was really, really good! So simple yet the texture was very luxurious. I was dubious about the sour cream, but it works. I didn't have prosciutto so I used peppered bacon instead. I also used whole wheat rotini, which added a nuttiness that was a bit off with the sauce, but I'll definitely be adding this to my pasta rotation.
wow. yummy. i usually sigh with disappointment when i click on a recipe that has another recipe embedded in the ingredient list (i.e. "1 recipe Mushroom Saute"). but this was super easy to toss together and I actually had all the ingredients on hand. I made a half batch for myself for lunch. now i can't stop eating it. :)
This was so very delicious! Reminded me of a hearty stroganoff, only more delicate and fresher in flavor. I used green beans instead of peas (not a fan of peas) and that worked great for me. Highly recommended, I'll make this again and again.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.