About this recipe: Delicious mushroom pasta with its flavour delicately enhanced and lightened with mint. Crack some pepper on top and decorate with unused mint leaves before serving warm.
I initially wasn't sure about the combination of mint & mushrooms but this was delicious! I healthed it up a bit by using half-and-half rather than heavy cream & I didn't need an entire quart; it was more like half that. I'll stick to my changes. I served it alongside the Super-Delicious Zuppa Tuscaca. - 14 Sep 2007 (Review from Allrecipes US | Canada)
I was looking for something that was only a 'little risky' for a potluck, so mushroom and mint sounded just about right. I wasn't sure about the combination either, but it was a hit. Having said that, adjustments needed to be made. An entire quart of cream is way too much -- half that is about right. Four onions is pushing it as well. I had only small onions, and slicing three seemed to be more than enough. Make such adjustments and you're good to go. - 14 Sep 2008 (Review from Allrecipes US | Canada)
So good and very easy to make! I followed the other recommendations and used half the amount of cream, which was good initially, but didn't make for great leftovers or when chilled. - 08 Dec 2008 (Review from Allrecipes US | Canada)