Pasta - Lasagne with Mushroom Port Sauce

[Guest guest]

I'll also be sendind a recipe for Eggplant Lasagna with Basil - both recipes use

components of the latter. And both sound delicious, but I'll attempt to

veganize them if I ever try them.

 

 

* Exported from MasterCook *

 

Lasagne with Mushroom Port Sauce

 

Recipe By :Fields of Greens - Annie Somerville

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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MUSHROOM SAUCE

Mushroom Stock

1/2 ounce dried porcini mushrooms -- soaked in warmwater for 10

minutes

1 tablespoon light olive oil

1/2 medium yellow onion -- diced, about 1 cup

1/2 teaspoon salt

pepper

5 garlic cloves -- finely chopped

1/2 cup Ficklin or good domestic port

3 tablespoons unsalted butter

1/4 cup unbleached white flour

THE MUSHROOMS AND LEEKS

2 tablespoons light olive oil

2 large leeks, white parts only -- cut in half lengthwise,

thinly sliced, and washed, about 4 cups

1/2 teaspoon salt

pepper

1/2 teaspoon dried thyme

5 garlic cloves -- finely chopped

1 pound white mushrooms -- thickly sliced, about 5 cups

1/4 cup Fickin or other good domestic port

1/4 cup chopped fresh herbs: thyme, marjoram,

parsley

ASSEMBLING THE LASAGNE

3 ounces Parmesan cheese -- grated, about 1 cup

1/4 pound Gruyere cheese -- grated, about 1 1/2 cups

1 pound fresh pasta sheets

Ricotta Custard

Herb Bechamel

 

This elegant winter lasagne is truly a labor of love, and we save it for special

occasions. The preparation is lengthy, but your efforts will be rewarded by the

delicious flavor of this elegant dish.

The port lends the mushroom sauce a richness and complexity that sherry or red

wine can't replicate. The sauce is layered into the lasagne with mushrooms,

leeks, and Gruyere cheese; a creamy ricotta custard fills the center, and an

herb bechamel covers the top layer of pasta.

 

Mushroom Sauce: Make the stock and boil it over high heat until it is reduced

to 3 cups. Keep it warm over low heat.

Strain the soaked porcini through a fine-mesh strainer, saving the soaking

liquid. (If the soaking liquid is sandy, pour it through cheesecloth or pour off

the liquid, avoiding the sand.) Finely chop the porcini, discarding any pieces

that are gritty or hard.

Heat the olive oil in a medium-size saucepan; add the onion, the salt, and a few

pinches of pepper. Saute the onion over medium heat until it begins to release

its juices, 5 to 7 minutes. Add the garlic and porcini. Saute until the onion

is soft, 2 to 3 minutes, then add the port and the porcini liquid; simmer for 1

to 2 minutes, until the pan is nearly dry. Transfer to a bowl and set aside.

In the same saucepan, melt the butter and whisk in the flour. Cook the

resulting roux over low heat for 2 to 3 minutes, stirring constantly to keep it

from scorching. Whisk 1/2 cup mushroom stock into the roux to make a paste,

then whisk in another 1/2 cup to thin it. Gradually add the remaining stock,

and when all the stock has been incorporated add the onion, making sure to

include all of the pan juices. Cook the sauce over medium heat for 8 to 10

minutes, until it thickens slightly. It should be very flavorful.

 

The Mushrooms and Leeks: Heat 1 tablespoon of the olive oil in a wide skillet;

add the leeks, 1/2 teaspoon salt, a few pinches of pepper, and the dried thyme.

Saute over medium heat for 2 minutes, add half the garlic, cover the pan, and

steam the leeks until tender, 7 to 8 minutes. Transfer to a bowl.

Sear the mushrooms in 2 batches over high heat using 1/2 tablespoon olive oil,

1/4 teaspoon salt, and a few pinches of pepper for each batch. As the mushrooms

cook, they'll release their juices; then the juices will evaporate, and the

mushrooms will begin to seat. At this point they'll begin to stick to the pan,

but don't stir them. Cook over high heat until they're golden, then stir once

and continue to sear for 1 to 2 minutes. Add half the remaining garlic, stir

again, then add 1/8 cup port to deglaze. Add the mushrooms to the leeks. Sear

the second batch and add it to the leeks.

Reserve 1 tablespoon chopped herbs and combine the rest with the mushrooms and

leeks.

 

Assembling the Lasagne: Set aside 1/3 cup of the Parmesan to sprinkle on top of

the lasagne during baking and toss the rest of the cheeses together.

When you're ready to assemble the lasagne, preheat the oven to 350F, and have a

9 x 13-inch baking dish ready. Spread 1 cup of the mushroom sauce on the bottom

and cover it with one layer of pasta. Pour another cup of sauce over the pasta,

followed by all of the leeks and mushrooms. Sprinkle with half of the mixed

cheeses and add another layer of pasta. Spread the Ricotta Custard evenly over

the oasta annd cover with another layer of pasta. Add the last cup of sauce,

the remaining cheese, and the final layer of pasta. Pour the bechamel over the

lasagne, spreading it evenly to cover the corners.

Cover and bake for 20 minutes. Sprinkle with the reserved cheese and bake,

uncovered, until the bechamel has set, 10 to 15 minutes. Remove from the oven

and sprinkle with the reserved fresh herbs.

Serves 6 to 8

 

Serving suggestion: The flavors of this lasagne are very complex, so we like to

balance it with clear flavors. Good winter accompaniments are roasted shallots

and a saute of winter greens with a touch of lemon, which can be prepared

quickly while the lasagne is in the oven.

 

Tip: You can make the mushroom stock and reduce it a day or two in advance,

though it will need to be reseasoned. The sauce is very intensely flavored, but

its texture is light - thickened with just enough butter and flour to bind it -

so don't be surprised if it appears to be thin.

 

 

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Per serving: 212 Calories (kcal); 16g Total Fat; (68% calories from fat); 12g

Protein; 5g Carbohydrate; 47mg Cholesterol; 685mg Sodium

Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0