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VCE: Mushroom Lasagne

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* Exported from MasterCook *

 

Mushroom Lasagne

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison page 467

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 ounce dried porcini or morels

Béchamel Sauce -- see note

(see separate recipe)

1 pound portobello mushrooms -- stems removed

and caps thinly sliced

1/4 cup olive oil

4 tablespoons butter

1 pound white mushrooms -- thinly sliced

1/3 cup chopped parsley

3 large garlic cloves -- finely chopped

Salt and freshly milled pepper

1 pound instant lasagne or dried lasagne

OR Egg Pasta -- cut for lasagne

(see separate recipe)

3/4 cup freshly grated Parmesan

 

SERVES 4 TO 6

 

You can have this fragrant mushroom lasagne ready for baking in less than

an hour if you use instant lasagne. I make only four layers of mushrooms

with dried lasagne; with fresh, which is thinner, I prefer to make six.

 

Cover the porcini with 1 cup warm water and set aside to soak. Make the

béchamel sauce. Cook it in a double boiler over simmering water or over

low heat along with the stems from the portobello mushrooms. After 30

minutes, remove the stems. Strain the porcini and add the liquid to the sauce.

 

Coarsely chop the porcini. Heat half the oil and butter in a wide skillet

over high heat. Add half the white mushrooms and saute until they begin to

color around the edges and soften, about 5 minutes. Toss them with half

the parsley and garlic, season with salt and pepper, and remove them to a

bowl. Repeat with the remaining mushrooms, including the porcini. Add any

juices that collect to the sauce.

 

If using fresh pasta, prepare it as described on page 446. If using dried

pasta, parboil it as directed on the box. Instant lasagne needs no

attention at this point.

 

Butter a 9- x 12-inch baking dish. Cover with a layer of pasta, then with

1/2 cup béchamel sauce, one-fourth of the filling, and 2 tablespoons grated

cheese. Repeat this layering until you have four layers of

filling. Spread the final layer of pasta with the remaining sauce and cheese.

 

When ready to eat, preheat the oven to 400F. Cover the lasagne with foil

and bake for 20 to 30 minutes or until heated through. Remove the foil and

continue baking until browned in spots on top, 10 to 15 minutes more.

 

Note: Using 2 1/2 cups milk, 4 1/2 tablespoons butter, 4 1/2 tablespoons

flour, salt and white pepper, 1/8 teaspoon grated nutmeg

 

Lasagne-Mushroom Gratin: In this variation the same ingredients are tossed

together rather than layered. I love the visual effect of the jumbled

noodles. Prepare the mushrooms and sauce as described. Cook fresh egg

lasagne, then toss everything together but a fourth of the cheese. Bake at

425F in a large buttered gratin dish-a large earthenware Spanish casserole

is especially attractive-covered with the remaining cheese, until bubbling

and browned on top.

 

 

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