jreid1965

This was sooo yummy. I added a little extra soy sauce & white pepper. I also added a pound of small shrimp. I left out the tofu and bamboo shoots. This was very easy to make and was loved by all the heat eaters.

This was great. The whole family loved it. Since We are a 3 generation household or 6, I doubled the recipe. I used assorted wild mushrooms. I won’t next time. Some of the more earthy mushrooms were overpowering. Looking at some of the other reviews, I made a slurry of 2T cornstarch and 2T water the second night for the sauce. This was amazing. The 8 year old and one of the 6 year olds absolutely loved it. The other 6 year old doesn’t like mushrooms.

This is wonderful if you like tangy. If you don’t, this is not the recipe for you. I found this to be absolutely wonderful. I made 2 additions, added leftover green beans and leftover chopped up spaghetti noodles. I will leave out the green beans next time. There will b

The only change I made was using whole wheat spaghetti instead of fettuccine and onion instead of shallot. This is super delicious. Next time, I’m adding more shrimp. Yummm

Made this exactly as written, except my oven went out so I cooked it on the stove. I used a 4” deep cast iron pot with a cast iron lid. Preheated my cast iron. Layered as written, put the lid on for 10 minutes. Heat on low. Removed lid and simmered until the sauce thickened a lot. Heat still on low. Delicious.