Wild Mushroom Pastitsio

  • inwinecountry Posted: 10/24/11
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    I was just reviewing the most recent issue of the magazine and came across this recipe. I had crimini mushrooms in the fridge that I needed to use up. I thought it turned out great. I cut the recipe in half as I live by myself. I used 3/4 fat free milk and 1/4 c. half and half because that's what I had in the house. I used all of the mozzarella in the recipe and broiled spanish parmesan on top. I loved the mushroom ragout and the flavors were fabulous. This is definitely going into my make again recipes. I will experiment with different exotic mushrooms from the farmers' market.

  • jfrooks Posted: 11/02/11
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    First off, I will state that my review is for a 'tweaked version' of this recipe, but I believe the base would be a great starting point that can be taken from good to fabulous with a few changes. I also like that the base of this dish could be extremely versatile for other alterations. My tweaks included: using about 1.5 c baby portebellas in place of wild mushrooms, adding a med-larg shallot to onion and garlic, adding a splash (about 2tbsp) red wine to the vegetables as they sateed, and I subbed about a cup of smoked gouda for mozarella and the rest was mozzarella and parmesan. Also, I just used a whole box of cooked whole wheat rotini and non-fat dry milk reconstituted for the milk. Overall I think this dish was quite tasty, and was even more so the second day for leftovers. Only conwas that it was a little prep/dish intensive to prepare, so it may be a better weekend dish for some folks.

  • liafinney Posted: 12/14/11
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    Well, this is one of those recipes that stands up to distraction as well as variations, it appears! I had in mind to get a jump on the prep, and didn't realize until later that I could have made the whole thing in advance...as it was, I only made the mushroom ragout, but somehow left out the tomato sauce...other than thinking later that the dish appeared a little dry, it didn't make any difference. I used a mix of criminis, shitakes, and chantrells. I think the only thing I would different in the future (besides remember the tomato sauce!) would be to add the cheese to the bechamel sauce AFTER I had tempered the eggs...mixing it with the cheese was a little messy. All in all, a very good and filling dish!

  • jamerz776 Posted: 10/30/11
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    The mushrooms to pasta ratio seemed way high. This dish took a while to make with less than stellar results. I have other pasta and mushrooms recipes that I like A LOT better, so I will not be making this again.

  • badkitty Posted: 12/03/11
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    We found this rather bland, so I added 1/4 C of grated parmesan, and it was such a hit, my college child devoured the remaining 3 servings overnight! planning on using it as a side for Christmas Eve, as my child is vegetarian. Also, this was definitely NOT 33 minutes to prepare. I started at 8:30, and did not finish until 9:45, and still had to assemble the layers. Sometimes I wonder if CL has a sous chef to do all of the prep, since time for cuttin, dicing, stripping leaves from herbs, etc. is very time consuming.

  • ttsholland Posted: 12/08/11
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    It took a long time to made with bland heavy results - I won't made this one again

  • adriver Posted: 01/28/12
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    My husband and I tinkered with this recipe and came up with a delicious dish! As is, I would give this dish 3 stars because it is a solid recipe but a little bland. After our revisions, I would give it 5 stars. We added 1 can of tomato paste and a cup of parmesan cheese. We also sprinkled parmesan on top of the finished dish. If you really want to go all out, add spinach leaves and pine nuts. We also thought this dish was a bit complicated, but the end result was worth it!

  • DeweyDell Posted: 03/09/13
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    Delicious. I used dried mushrooms, they added a nice meaty texture.

  • Bradsbabe Posted: 08/23/12
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    This was pretty good, but I added 8 oz of ground chicken after the mushrooms had cooked down a bit. I also used 4 oz of cheese instead of 6, and it turned out fine. I used baby bella mushrooms and really enjoyed the dish. I'd probably make it the same way next time since it was quite filling with the chicken in it.

  • bananapeel Posted: 11/23/12
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    I used baby portobella crimini mushrooms and added frozen spinach (with the water squeezed out). Also, I didn't have fresh parsley so I used a lot of dried basil. I topped it with toasted pine nuts and parmesan in addition to the mozzarella. The result was disappointing. The mushrooms and spinach produced way too much liquid in the bottom of the pan. The egg mixture for the pasta was incredibly bland; if I had to do it again I would have used a cheese with a stronger flavor. As it was, it didn't seem worth the calories.

  • kmbors Posted: 03/12/13
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    This took a very long time to make with "just OK" results. I have other mushroom pasta recipes I like better that take half the time such as Farfalle with Creamy Wild Mushroom Sauce (on this website)

  • celsus1011 Posted: 05/21/13
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    Agreed, this took a very long time to make with only so-so results.

  • slappysquirrel Posted: 12/16/13
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    So bland. After reading the recipe I saw how inadequately seasoned the tomato sauce was so I got heavy handed with seasoning. 8 oz of tomato sauce didn't cut it. 12 oz might have given it a better chance. And all that milk...Was it necessary? No. It thinned the sauce in texture, and further weakened the flavor. Too much work for just and eh dish.

  • kharney Posted: 03/08/14
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    I would agree that this was just ok. The sauce took too long to make without being very tasty. I would probably make this with a jar of Alfredo sauce and it would probably taste great. That and a breadcrumb crust.

  • iamjenny Posted: 03/05/14
    Worthy of a Special Occasion

    Loved this recipe. I used light cream and it was really tasty. Love that it gave me lots of leftovers too. Will definitely make this again.

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