This was delicious! It was a lot of work, but it was definitely worth it. We didn't have quite enough mushrooms, and used skim milk instead of 1% (it's what we had on hand), but otherwise we made it as-is. Highly recommended!
Truffled Wild Mushroom Lasagna
allisonjessee Posted: 12/14/10
NatalieC Posted: 03/15/11
We loved this dish. Yes, it is time consuming. But it is a wonderful Sunday dinner. It is so worth the effort.
Elizabeth415 Posted: 02/03/11
I made it for myself, LOVED it and froze half for later. I made it again for a crowd of truffle lovers and it got rave reviews. People either LOVE the flavor of white truffles or they don't. If you're a truffle fan, this lasagna is 100% worth all the effort it takes to prepare. If you're not, then sure, I can see this being a big waste of time and money.
Sarah78 Posted: 12/09/10
I made this dish for the entree for a vegetarian Thanksgiving. It was time-consuming, but well worth it! Because my grocery didn't have a large supply of mushrooms, I used a dehydrated wild mushroom mix and fresh shitake mushrooms. I reconstituted the wild mushrooms in red wine and saved the mushroom/wine "juice" for sauteing. The flavor was absolutely amazing. Also, the lasagna got better each time it was re-heated as leftovers. Will make again for special occasions!
JIMMIC Posted: 01/07/11
I think the CL staff decided to see how expensive they could make this dish and dirty as many dishes they could, while making something that was not good tasting. Figure about $15 of oil at Whole Foods, $15 of mushrooms at least at Wegmans plus the other ingredients. A lot of work and money for lt, for little return. I don't avoid work, however I wish to be rewarded. Very disappointing.
travelkitty70 Posted: 01/01/11
I am completely shocked at the 5-star reviews. This was inedible for me and my guests. The dish took about 2 hours to prepare - not cook, just put together. That is acceptable for an exceptional dish but it turned out to be a complete waste of time for me. One of the big problems is the 3 TBS of truffle oil. I was concerned when I was measuring it out and kept reading over the recipe to make certain the quantity was correct. The truffle oil completely overpowered everything else in the dish and was all anyone tasted. I was actually rather embarrassed to serve this to my entire family visiting for the holidays. A few people picked at it and then we ended up ordering out.
springwater Posted: 12/04/10
Delicious! I used a dry white wine instead of the fruity red wine that was called for because I don't like red wine. The taste was very rich...as good as any restaurant would serve. Can't wait to make it again.
kathrp Posted: 01/03/11
This was time consuming to prepare but very delicious. I would make it again though only occasionally since it took so long. I followed the instructions precisely including the 3T of white truffle oil though I did pause after reading the review where it was overpowering. I'm wondering if the quality of the truffle oil can make a difference.
adrabble Posted: 01/02/11
Fantastic, had special guests over last night and this was a huge success. I was a little worried after the review about the truffle oil but the recipe was perfect. In fact all my guests went home with a printed copy of the recipe.
alyjax Posted: 01/29/11
OMG!!! This was AMAZING!! I made this for some mushroom loving friends and it was sooo yummy. My friend said it best: it was restaurant quality. I made it exactly to the recipe except i used 2% milk and omitted the nutmeg because i'm not a fan. really really good. can't wait to eat the leftovers!! *It WAS very time consuming. took about 2 hours to prepare. but so worth it. plus you can make it ahead of time and throw it in the oven when company comes
orthochef Posted: 05/07/11
I love mushrooms and won't make this again. For this much work, I expect stunning results, and this was just average. The only thing good about it is the leftovers taste better than the fresh-baked. Threw the recipe away.
SimoneP Posted: 10/01/11
I love this recipe. It's the best thing I've ever cooked. Made it for the first time a year ago for some foodie friends, and even they were impressed by it. I think it gets better/easier/quicker every time I make it, though it does dirty a dishwasher load of dishes and is still quite time-consuming. I originally made it with button, portobella, and shiitake mushrooms, but I found this to be too expensive on top of all the other ingredients. I've gone down to just using two 16 oz. packs of button mushrooms. Also the truffle oil I bought last November has lasted me a year and I've made this dish 5-6 times. I love all the flavors of this lasagna, so earthy and rich but (somewhat) healthy! I find myself snacking on the two different mushroom sauces, and think they would be good on their own maybe smeared across a crusty piece of bread or atop some pasta. Thank you for this wonderful dish!
aicali Posted: 06/08/13
Okay, I should have read the reviews before starting this recipe late on a weekday night. But the 8 servings made it worth it as I didn't have to cook for the rest of the week. I used button and cremini mushrooms. The mushroom cream you make with just 1% milk is fantastic, and while I was worried about the portion size when I looked at the pan, each piece was fully satisfying. Will be making again in the future.