A yummy, very quick and easy vegetarian dish. On the table in 30 minutes.
This recipe is fab, easy for beginers and does not take much time, most importantly it tastes like your in an italian restaurant. I used Onions, instead of shallots, but sauted them first to add flavour - 13 Mar 2010
This is a great starter recipe. I made just as directed, but ended up tweaking with it a bit. I sauted diced yellow & red bell pepper first w/ olive oil, then 1/2 a red onion (not a fan of shallots), then 3 cloves finely minced garlic. I used regluar white sliced mushrooms (that is what I had on hand) and double the amount of sage. I used 1/2 cup cream as directed, but found that it wouldn't cook down. I added a bit of chicken stock (1 turn of the pan) & let simmer. Then added 1 tbl of flour to thicken. Topped with green onions. Turned out to be fantastic!!!! This sauce is very versatile. It would go well with chicken or pork. This is a great recipe. THANK YOU! I am going to put this in my monthly rotation of recipes. - 21 Aug 2005 (Review from Allrecipes US | Canada)
This was great and easy...BUT...unfortunately I follow the advice of another review and added half the sage. That was a mistake...it needed all the sage to enhance the flavour, whether in the sauce or sprinkled on top as garnish...Ok...to be fair, I did add parmesan and that was good advice...I would make again. - 09 Jan 2004 (Review from Allrecipes US | Canada)