Desperately Seeking Mushroom Lasagne Recipe
- lrostron May 7, 2007 02:14 PM
One without any tomato, spinach or zucchini in it, if I recall correctly. Of course, I made this some time late last year, and cannot locate the recipe anywhere! Just a lot of varied mushrooms, in a bechamel sauce, several different types of cheese, using the "no cook" type of lasagne. It's for Mother's Day, by request from my mom.
Oh, Yeah! The link above is the best mushroom lasagna I've ever made! One thing you might remember to do is to use a variety of wild mushrooms along with the Portobellas. That's what she did on the show, but I don't believe it is so-indicated in the recipe. It's a delicious lasagna!
Here's my Mushroom Lasagne, which sounds like what you did last year. It's also at my web site, www.hugeflavors.com, which is where you might have seen it.
Lasagne With Wild Mushrooms, Sausage, Four Cheeses, and Prosciutto
Because this crowd-thrilling lasagne has to bake for only 45 minutes and rest for just 15, you can prepare and assemble it up to an hour before your guests arrive, and put it in the oven during the first round of cocktails. But keep in mind that the sauce needs to be started 3-4 hours before the lasagne is composed.
Unless you really enjoy soaking and scraping and cleaning a lasagne pan, use a disposable “Medium Roaster” aluminum pan, approximately 16” x 11” x 3” (supporting the bottom with a jelly roll pan, of course). The aluminum pan even folds up nicely to store foil-covered leftover lasagne.
This recipe uses “no-boil” lasagne noodles, which rehydrate rather thirstily, so don’t be stingy with the wines.
3 tablespoons good olive oil
3 medium cloves of garlic, minced
3 medium onions, well chopped
2 tablespoons extra-virgin olive oil
2 1/2 lb. sweet Italian sausage, preferably without fennel, casings removed
1 1/2 lb. ground chuck
1 cup whole milk
32 oz. of your favorite bottled tomato sauce (Raos is pretty good; so is Muir Glen with Romano Cheese
)28 oz. can of tomatoes and their juices, squished with your impeccably clean hands (Muir Glen preferred)
14-oz can of diced tomatoes and their liquid (again, preferably Muir Glen)
2 tablespoons chopped fresh basil, if available (never use dried basil; it has no flavor)
1 teaspoon dried oregano
2 teaspoons fresh chopped thyme, or 1 teaspoon dried thyme
1/2 cup dry French white vermouth
1-3 tablespoons tomato paste
1 lb. assorted sliced fresh wild mushrooms, especially shiitakes, chanterelles, and/or criminis
3/4 cup dried porcini mushrooms, soaked for 20 minutes in hot water to cover
Two good pinches of crumbled dried rosemary
1/2 cup Marsala wine
2 lbs. fresh ricotta cheese
3/4 cup freshly grated Parmigiano-Reggiano cheese
10-15 grates of fresh nutmeg
3 large eggs, lightly beaten
Freshly ground black pepper to taste
1 lb. grated Monterey Jack cheese
1 cup crème fraîche
1/2 lb. prosciutto (di Parma, if possible), torn into bite-size slices
1 lb. fresh mozzarella (for topping)
about 3/4 pound of No-Boil Lasagne Noodles (Delverde preferred)
Set a large saucepan over medium-high heat. Add 3 tablespoons oil, the garlic, and the onions, and sweat until the onions are very soft, 10-15 minutes. Remove all but about 4 tablespoons of this mixture and reserve it for the filling.
To the saucepan, add and brown the sausage and ground chuck, breaking up with a wooden spoon. Salt the meat to taste. When the last pinkness begins to disappear, drain fat to taste and add the cup of milk. Boil gently until the milk has virtually vanished, about 15 minutes.
Add the remaining sauce ingredients, heat, stirring, and taste carefully. Now simmer the sauce, partially covered, for at least three hours. The mixture should seem a bit soupy as it goes along; add wine if it’s not. The noodles will absorb a lot of liquid.
Now make the filling: First, get those dried porcinis soaking.
Place the reserved onion mixture over medium heat in a large deep sauté pan, and “refresh” it with 2-3 tablespoons fresh olive oil. Add sliced fresh mushrooms to the pan, and cook two minutes, just until they release their liquid.
Remove rehydrated porcinis from warm water and set aside. Pour the water through a very fine sieve into a cup, and pour it into the pan. Chop the porcinis well and turn them into the pan with the rosemary. Cook until the liquid is virtually absorbed, a few minutes.
Add Marsala and let it, too, reduce for a few minutes.
Transfer mixture to a large bowl, add the rest of the filling ingredients (except Jack and mozzarella cheeses and crème fraîche), mix well, and set aside.
Taste the sauce carefully. Adjust seasoning, adding tomato paste, salt, and/or even a jot of sugar.
Preheat oven to 375 degrees. Butter an aluminum “medium roaster” pan. Cover the bottom with two ladlefuls of sauce. Lay in a layer of lasagne noodles to fit, spread on about a third of the filling, sprinkle on Jack cheese, dot with crème fraîche, then sauce again. Repeat until everything’s gone, finishing with the last of the sauce. Layer the top with the prosciutto and 1/4” wedges of fresh mozzarella. Sprinkle with oregano, if you wish. The lasagne can be assembled to this point and left to stand at room temperature for an hour before baking.
Bake at 375 for 45 minutes or until nice and bubbly. Let the lasagne rest for 15 minutes before cutting into serving wedges.
Yield: 10 or so servings
I made this one recently after reading the reviews on the website. Similar to Ina's though more time consuming because of the porcini mushrooms in it. I liked it alot though I would had mixed up the 2 lbs of mushrooms with some portabellas next time. I used fresh lasagne noodles which I think taste far superior to the no boil ones and with the liquid from the porcini's, get soaked up by the noodles.