Comments on: King Oyster Mushrooms in Creamy Pasta

By: CallaK

CallaK — Sat, 05 Feb 2022 00:25:32 +0000

Light and comforting. I love the bright notes. I thought I would be able to get the mushrooms past the kids. I did not, but capers and onions for the win! That is a major victory for picky young kids. I did thicken the sauce slightly, but I’m sure it would have worked well the way it was written. Everything Erin makes it beautiful and tasty!

By: erinwyso

erinwyso — Tue, 07 Apr 2020 14:21:56 +0000

In reply to Ariana. Hi Ariana, yes, tripling the sauce ingredients probably involves increasing cook times and tweaking a few other things. I can't give a definitive answer as it's been years since I made this, but cooking down until you reach the desired thickness is another option to try. Sorry it was too thin, hope it turns out better if you try it again!

By: Ariana

Ariana — Tue, 31 Mar 2020 07:17:36 +0000

Hey there! I know this is a really old post, but hoping for some feedback. I just tried making this recipe tonight, but the “sauce” came out really really watery. I followed all the instructions, including letting the wine + vegetable broth reduce for a few minutes. However, in the end, it still ended up much more like a thin soup broth than a sauce. I did triple the recipe, so I’m thinking that the larger quantity of liquid in a standard skillet may have meant that there was a lot less contact between hot surface + liquid, so perhaps that’s why I ended up with more liquid in the end? Could you give me any advice on what your sauce looked like as you cooked it, and at the end? Where was it on a thickness spectrum from say, alfredo sauce to broth? And did you ever try tripling the recipe? Thank you!

By: Stella

Stella — Fri, 25 Oct 2019 05:18:54 +0000

Great idea, beautiful recipe. But,
I used whole wheat farfalle and the sauce was not nearly enough to coat and flavor 2 cups of dry pasta.
So, either you meant 2 cups of boiled pasta, which I would suggest specifying, or I reduced the sauce more than was supposed to (again, I didn’t have much information on how much I should reduce and I used my general pasta sauce making knowledge) or the sauce really needs double the ingredients for those 2 cups of dry pasta.
Thank you very much, I’ll try to make this again with more sauce because I’m sure it’s gonna taste great.

By: erinwyso

erinwyso — Mon, 20 Mar 2017 20:56:32 +0000

In reply to Jenny. So happy you enjoyed, Jenny ... thanks for your feedback! :)

By: Jenny

Jenny — Mon, 20 Mar 2017 17:15:00 +0000

I made this tonight. Absolutely delicious! Didn’t have any capers, they would have added a nice extra acidity or tang but even without it was absolutely amazing. If my photos turn out OK, I’ll definitely mention this recipe on my blog and link to you, of course.

By: erinwyso

erinwyso — Sun, 20 Jul 2014 17:12:07 +0000

In reply to Yanic A.. Yanic, you can just deglaze the pan with a little white grape juice or leave it out altogether -- enjoy!

By: Yanic A.

Yanic A. — Sun, 20 Jul 2014 16:23:19 +0000

Sounds amazing!
If I can't cook with white wine, what would be a good sub?

By: erinwyso

erinwyso — Thu, 03 Oct 2013 21:07:11 +0000

In reply to Erin Salisbury. Thanks Erin! Erin (ha!)

By: Erin Salisbury

Erin Salisbury — Thu, 03 Oct 2013 20:41:05 +0000

From the moment I found this site, I knew I had struck gold. And my name is Erin, and I live in SC too! Great looking recipe!