Pasticchio Co'funghi
Mushroom Lasagna
Dear Friends,
First, you have to love mushrooms
as much as me. Second, stop thinking about whatever you are considering making
tonight and try this recipe. It is out of this world delicious.
I will be on my Tuscan kick for a
while as I continue to journey through my book Under the Tuscan Sun. It has inspired me to cook again even
though my kitchen is torn apart and I am dependent on a two burner portable
stove. I borrowed the use of my neighbor’s oven to bake the lasagna.
This particular lasagna
utilizes different types of mushrooms and gives lasagna an entirely new spin,
bringing a bit of romantic Tuscany to your table! The 9x13 inch baking dish
recipe serves six to eight but in my gluttonous fashion ate a third of that by
myself. So beware, it is that good.
Preheat oven 400 degrees
Spray or rub oil on the
bottom of a 9x13 baking dish
Pasticchio Co'funghi
Mushroom Lasagna
Saute in a large skillet
with 3-4 tablespoons extra virgin olive oil for three minutes over medium heat,
stirring often:
1
tablespoon minced garlic ( 3 cloves)
2
tablespoons finely chopped onion
2
tablespoons finely chopped fresh Italian parsley
Add and saute until very
soft about five to seven minutes:
2
pounds fresh mixed mushrooms, sliced (any mixture of shiitake, oyster,
white buttons,
cremini
1/2
cup dried porcini mushrooms if you like–soaked in warm water for
30 minutes
salt
lightly
You can add 1/2 cup dry
white wine at this point to the mushrooms for flavor. If you do be sure to sauté until liquid has almost
reduced completely.
Bechamel Sauce – also known
as white sauce –
4
tablespoons butter
¼
cup flour
2
cups milk ( I used low fat) or cream
salt
and pepper
Melt butter in a saucepan
over medium heat. Add flour and whisk gently until mixed together and a paste
is formed. Add milk or cream, salt,
and pepper. Stir constantly until mixture thickens, about six to ten minutes.
Have ready:
2/3
cup grated Pecorino Romano cheese
2
Thin 9 x 13 Fresh Lasagna Sheets work best
( you can make three layers if
you wish but I like less
noodles)
Grease 13-by-9-inch
ovenproof dish with butter or olive oil. Dust with some of the cheese. Line the
bottom of the dish with a lasagna noodle, spoon the mushroom filling mixture
over the noodle, and sprinkle with rest of cheese. Top with the other noodle
and sprinkle the top with a bit of Pecorino Romano cheese, a sprinkle of black pepper and fresh parsley. Bake for 30 to 40 minutes
but peek at it often. When done, the top should look slightly brown and crispy.
Remove the lasagna from the oven and allow it to sit for 10 to 15 minutes
before serving.
Godere,
Jude
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