Hello! I just wanted to say that there are mushroom seasonings out there (I have one called “umami seasoning” that’s comprised of dried, ground mushrooms.) Maybe that would work well in your family?
Hope this helps!

I have used many of your recipes for awhile. In fact no matter what I cook, I always look at Natasha’s Kitchen to see your ingredients and how you would make it. I love your flavors. I may add my spin on a few of the recipes but the dish is always is a hit at my house. I decided it was time to leave a review not only this recipe (which I make a lot) but for many others as well. Thank you

Hi there! I have not tested that, but if you do, I would add it right after sautéing the mushrooms in step 3. Let it simmer for a few minutes to reduce and cook off the alcohol before adding broth and other liquids.

Hi Alex, are you looking on the recipe card? It says “1 cup heavy whipping cream”. I hope that helps.

Your ingredient list says Whipping Cream, it’s did not specify “Heavy Whipping Cream” just an FYI. It’s it makes a difference in the final product I might suggest consistency throughout the whole recipe.

Hi Jeniva! I haven’t tested that substitute, but feel free to experiment.

First time I made it we liked it second time I made it I added French onion seasoning, sour cream we loved it.

I did 2 T Worcestershire sauce, sliced the mushrooms in small pieces to blend in with the ground meat and stirred in the egg noodles. 2 teenage boys who “hate” mushrooms slurped everything from their bowls and had seconds. Thanks!!! 🙂