I made this pie today and it was absolutely wonderful. My husband and I agree that it's a "keeper". Based on others' comments, I was concerned with having filling left over so I used a store-bought piecrust (Pillsbury) (found in the dairy case in the long skinny box) and rolled it out bigger so that it would fit in my 10" pyrex pie plate. It ended up being perfect as I had just the right amount of filling. I also used half and half instead of the milk and the next time I will cut the sugar down to 1 1/2 cups. I cooked it for 50 minutes which I think was perfect for the 10" pie and it set up very nicely in the fridge - it cut beautifully!!

Reviewed On: Aug. 20, 2011

This recipe was recommended by a friend (thanks Susan!) and I have made it twice in the last two weeks. My husband and I both love it!! I took the advice of others and altered it slightly. I used diced onion (1 c.) instead of the pearl onions and substituted 3 cloves of minced garlic (cooked with the onions) for the garlic powder. I increased the amount of sliced mushrooms to 1/2 cup and also used beef broth instead of the water (or other's recommendation of chicken broth) and I think the beef broth adds an 'earthiness' and goes well with the mushrooms. Also I didn't have an open bottle of white wine available so I used 1/4 c. dry vermouth and 1/4 cup water and I cut back on the butter slightly. It IS very similar to risotto but a lot less trouble. It has become one of our favorite pasta dishes.

Reviewed On: Feb. 25, 2011