08 November 2012

Pasticchio Co'funghi aka Mushroom Lasagna

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,                                                     
            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.



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