photo credits: john autrey + cindy barr
It actually felt like Fall yesterday. While it was still sunny and 70 degrees, the air was different and the shadows were just a tad bit longer in the afternoon. Along with the change in seasons comes a backlog of casseroles, soups and stews for testing. Bring it!
The first out of the box was this Wild Mushroom Pastitsio. A lighter, vegetarian version of the traditional Greek dish, this casserole has comfort written all over it. Don’t let the multiple steps prevent you from attempting this dish. Basically you create two layers – a mushroom layer and a pasta layer, each with its own light sauce. It took me about an hour, but then, I always get distracted. Save it for a Saturday or Sunday and enjoy every single step before relishing in the result. I served it with a mixed green salad and these Savory Goat Cheese Toasts. Yum.
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