Guest guest Posted August 14, 2001 Report Share Posted August 14, 2001 * 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. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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