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Be prepared to add more liquid when reheating. Stock, cream, water, butter, whatever suits your dish best.
Thanks, Cav. I did add cream when reheating and it absorbed that, too. Did that twice.
Hardly any sauce by the time it was hot enough to serve.
When did you add it? I'd be adding it at the end of the reheating, as liquids will evaporate and reduce. Treat it like a finishing move.
Did you mix the sauce with the pasta and then refrigerate? If that is what was done, the 2 components should have been chilled separately.
Thanks, Nancy. No, I made the mushrooms the day before and cooked the pasta right before serving; trying then to incorporate them.
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