Best Wild Mushroom Lasagne With A Parmesan Cream Recipes

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FREE-FORM LASAGNA WITH WILD MUSHROOMS AND PARMESAN CREAM



Free-Form Lasagna With Wild Mushrooms and Parmesan Cream image

I found this recipe in the Chicago Tribune. It's based on a recipe from "Mushroom", by Alastair Hendy. Bravo, Alastair! I've made two servings at once, but I think anything more than that should be made in batches. I subbed half-and-half for the whipping cream, for a slight calorie saving. Use whatever mushrooms you like - I used oyster, shiitake and button. Use fresh herbs in this dish, because of the short cooking time. Even parsley would be preferred to dry herbs.

Provided by duonyte

Categories     Vegetable

Time 25m

Yield 1 serving(s)

Number Of Ingredients 9

2 lasagna noodles or 2 egg roll wraps
1 tablespoon olive oil
1 tablespoon butter
3 ounces fresh mushrooms (cremini, shiitake, porcini, oyster)
1/2 teaspoon minced fresh rosemary
4 tablespoons whipping cream
3 tablespoons freshly grated parmesan cheese
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Clean the mushrooms, removing the stems, and slice 1/4 in thick.
  • Cook the pasta or egg roll wrapper in boiling salted water. Remove and drain, unfolding them if they stick or clump together.
  • In a large skillet, heat the olive oil and butter over medium-high heat until the butter melts and the foam subsides.
  • Add the mushrooms and cook, without stirring, until they are browned on one side 2 to 4 minutes. Sprinkle with the rosemary, salt and pepper, and cook, stirring occasionally, until tender, about 3 minutes. Remove to a plate or small bowl.
  • Return the skillet to medium heat. Pour in the cream and add 2 tbl of the Parmesan, stirring constantly, just until the cheese melts. Remove from the heat and season with salt and pepper.
  • Dip the pasta or wrapper quickly into the sauce, turn to coat. Place on serving plate. Scatter the mushrooms over it.
  • Dip the remaining pasta/wrapper and drape, slightly askew, over the mushrooms. Drizzle with any remaining sauce and sprinkle with remaining Parmesan.

WILD MUSHROOM AND THREE-CHEESE LASAGNE



Wild Mushroom and Three-Cheese Lasagne image

Categories     Cheese     Garlic     Mushroom     Pasta     Tomato     Bake     Vegetarian     Kid-Friendly     Spring     Bon Appétit     Small Plates

Yield Serves 8

Number Of Ingredients 22

Sauce
1 7/8-to 1-ounce package dried porcini mushrooms
1 cup hot water
3 tablespoons olive oil
1 medium onion, chopped
12 ounces button mushrooms, sliced
6 to 8 ounces fresh shiitake mushrooms, stemmed, sliced
4 large garlic cloves, minced
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
1/8 teaspoon dried crush red pepper
1/2 cup dry red wine
1 28-ounce can crushed tomatoes with added puree
Filling
2 15-ounce containers ricotta cheese
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
1/3 cup purchased pesto sauce
2 eggs
1 egg yolk
12 (about) lasagne noodles
20 ounces soft mild goat cheese (such as Montrachet), crumbled
1 tomato
Fresh basil or rosemary

Steps:

  • For sauce:
  • Rinse porcini mushrooms briefly under cold water. Place in small bowl. Pour 1 cup hot water over and let soak 30 minutes to soften. Remove mushrooms from soaking liquid, squeezing excess liquid back into bowl; reserve soaking liquid. Chop mushrooms, discarding any hard stems.
  • Heat oil in heavy Dutch oven over medium heat. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add porcini, button and shiitake mushrooms and garlic. Sauté until mushrooms begin to soften, about 5 minutes. Add rosemary and crushed red pepper and sauté 30 seconds. Add wine. Pour in reserved mushroom soaking liquid, leaving any sediment behind. Increase heat to high and boil until liquid is reduced by half, about 5 minutes. Add canned tomatoes. Reduce heat to medium-low and simmer until sauce is thick, stirring occasionally, about 15 minutes. Season with salt and pepper.
  • For filling:
  • Combine ricotta, Parmesan and pesto in medium bowl. Season to taste with salt and pepper. Mix in eggs and yolk. (Sauce and filling can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool; drain.
  • Oil 13x9x2-inch baking dish. Spread 1/4 of sauce over bottom of dish. Arrange 3 or 4 noodles over, trimming to fit as necessary. Spread half of filling over. Spoon 1/4 of sauce over. Sprinkle with 1/3 of goat cheese. Top with 3 or 4 noodles, trimming to fit. Spread remaining filling over noodles. Spoon 1/4 of sauce over. Sprinkle with 1/3 of goat cheese. Top with 3 or 4 noodles, trimming to fit. Press gently to compact. Spread with remaining sauce. Sprinkle with remaining goat cheese. (Can be prepared 1 day ahead; cover with plastic wrap and refrigerate. Let lasagne stand 1 hour at room temperature before continuing.)
  • Preheat oven to 350°F. Cover lasagne with foil and set on baking sheet. Bake 35 minutes. Uncover and continue baking until sauce bubbles and cheese melts, about 35 minutes. Garnish with tomato and let stand 15 minutes. Garnish with herbs and serve.

WILD MUSHROOM LASAGNA



Wild Mushroom Lasagna image

Provided by Regina Schrambling

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 15

1 ounce dried porcini mushrooms
Salt
1/4 cup olive oil
15 tablespoons unsalted butter
2 pounds mushrooms, preferably cremini, cleaned and coarsely chopped
1 medium onion, finely chopped
1 14 1/2-oz. can Italian plum tomatoes, drained and coarsely chopped
1/4 cup chopped Italian parsley
Freshly ground black pepper
1 1-pound box lasagna noodles
1/3 cup flour
4 cups milk
1 teaspoon ground nutmeg
1 cup freshly grated Parmigiano-Reggiano
6 ounces thinly sliced prosciutto

Steps:

  • Soak the porcini mushrooms in 2 cups warm water for at least 30 minutes. Lift them out carefully, reserving the liquid. Rinse porcini well, and pat dry. Chop coarsely, and set aside. Strain the soaking liquid through a sieve lined with paper towel to remove the grit. Set aside.
  • Bring a large pot of water with 1 tablespoon salt to rolling boil.
  • Heat the oil and 4 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms, and cook, stirring, until the liquid they release evaporates. Add the porcini and their liquid, along with the onion, tomatoes and parsley. Stir. Partly cover pan, and cook until liquid evaporates. Season with salt and pepper to taste.
  • Lay the noodles into boiling water, bring to boil again, and cook 5 to 7 minutes. Drain immediately, rinse individually under cold running water, and lay flat on paper towels to dry.
  • Heat oven to 425 degrees. Melt 8 tablespoons butter in a heavy saucepan over low heat. Add the flour gradually, and cook, stirring, for 3 to 5 minutes until smooth. Gradually whisk in milk. Raise heat to medium, and cook, stirring constantly, until thickened and smooth, about 8 to 10 minutes. Season with nutmeg, and salt to taste.
  • Use 1 tablespoon butter to grease 8 1/2-by- 10 1/2-inch lasagna pan. Line the bottom with a slightly overlapping layer of noodles. Spread one-third of the mushroom mixture over the pasta. Top with a quarter of the white sauce and a sprinkling of cheese. Cover with slices of prosciutto. Repeat sequence 2 more times. Cover with one last layer of pasta, top with the remaining sauce and cheese, and dot with 2 tablespoons butter. Bake 20 to 25 minutes, until the cheese is melted and golden brown on top. Let stand 10 minutes before serving.

Nutrition Facts : @context http, Calories 942, UnsaturatedFat 21 grams, Carbohydrate 86 grams, Fat 52 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 27 grams, Sodium 1359 milligrams, Sugar 16 grams, TransFat 1 gram

WILD MUSHROOM LASAGNA



Wild Mushroom Lasagna image

Provided by Molly O'Neill

Categories     dinner, casseroles, pastas, main course

Time 2h50m

Yield Six servings

Number Of Ingredients 14

3 ounces dried cepes
2 quarts water
1 1/2 teaspoons olive oil
2 onions, peeled and minced
2 cloves garlic, peeled and minced
1 pound fresh cepes or shiitake mushrooms, stemmed and coarsely chopped
1 pound fresh domestic mushrooms, stemmed and coarsely chopped
2 tablespoons minced fresh thyme leaves
2 1/2 teaspoons salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
2 cups part-skim-milk ricotta
1 tablespoon minced fresh sage leaves
12 lasagna noodles, parboiled
2 tablespoons grated Parmesan

Steps:

  • Combine dried cepes and water in a saucepan. Simmer gently over medium heat until reduced to 4 cups, about 1 hour. Drain cepes, reserving liquid. Set aside 1 3/4 cups of the cepes broth. Place remaining broth in saucepan over medium-high heat and reduce to 1 cup. Coarsely chop drained cepes. Set aside.
  • Heat 1 teaspoon olive oil in a large, nonstick skillet. Add the onions and garlic and cook over medium-low heat until soft, about 7 minutes. Place half of the onions in a medium bowl and set aside.
  • Add 2 tablespoons of the unreduced cepes broth and half of the fresh mushrooms to the skillet. Increase heat to medium-high and saute until mushrooms release their liquid, about 6 minutes. Transfer mushroom mixture to a bowl. Repeat with 2 tablespoons broth and remaining mushrooms.
  • Add all mushrooms, including cepes, to the skillet. Stir in remaining unreduced cepes broth. Simmer 15 minutes. Stir in thyme, 1 1/2 teaspoons salt and 1 teaspoon pepper.
  • Preheat oven to 350 degrees. Stir ricotta, sage and remaining salt into reserved onions. Brush the inside of a 12-by-7 1/2 baking dish with the remaining oil. Cover the bottom with a layer of lasagna noodles, trimming to fit as necessary. Spread half the ricotta mixture over the noodles. Sprinkle with 1 tablespoon Parmesan. Cover with half of the mushroom mixture. Repeat the layers. Sprinkle the top with remaining Parmesan. Pour the reduced cepes broth over all. Cover with foil. Bake until tender, about 1 hour.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 5 grams, Carbohydrate 52 grams, Fat 15 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 1133 milligrams, Sugar 7 grams

WILD MUSHROOM LASAGNE



Wild Mushroom Lasagne image

Categories     Mushroom     Pasta     Bake     Vegetarian     Mozzarella     Parmesan     Sherry     Gourmet

Yield Serves 6

Number Of Ingredients 22

For mushroom filling
3 cups water
2 ounces dried porcini mushrooms (about 1 cup)
2 pounds fresh white mushrooms
2 large zucchini (about 1 pound)
1 large onion
3 garlic cloves
5 tablespoons unsalted butter
6 tablespoons Sherry
2 teaspoons chopped fresh thyme leaves
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
For sauce
1 stick (1/2 cup) unsalted butter
1/2 cup all-purpose flour
5 cups whole milk
4 1/2 ounces freshly grated Parmesan (about 1 1/2 cups)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
eighteen 7- by 3 1/2-inch sheets dry no-boil lasagne (about 1 pound)
1/2 pound freshly grated mozzarella (about 2 cups)
1 1/2 ounces freshly grated Parmesan (about 1/2 cup)

Steps:

  • Make filling:
  • In a small saucepan bring water to a boil and remove pan from heat. Stir in porcini. Soak porcini 20 minutes. Lift out porcini, squeezing out excess liquid, and reserve soaking liquid. In a sieve rinse porcini to remove any grit and pat dry. Chop porcini and transfer to a large bowl. Simmer reserved soaking liquid until reduced to about 1/4 cup. Pour liquid through a sieve lined with a dampened paper towel into bowl with porcini.
  • Quarter white mushrooms and in a food processor pulse in 3 batches until finely chopped. Cut zucchini into 1/4-inch dice. Chop onion and mince garlic. In a 12-inch heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook one third white mushrooms with 2 tablespoons Sherry, stirring, until liquid mushrooms give off is evaporated and they begin to brown. Add mushroom mixture to porcini. Cook remaining mushrooms in 2 batches in butter with remaining Sherry in same manner and add to porcini mixture. In skillet cook zucchini in 1 tablespoon butter until tender and stir into porcini mixture. In skillet cook onion in remaining tablespoon butter, stirring, until softened. Stir in garlic, thyme, salt, and pepper and cook, stirring, until fragrant, about 30 seconds. Stir onion into mushroom mixture until combined. Filling may be made 1 day ahead and chilled, covered.
  • Make sauce:
  • In a 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in Parmesan, mustard, and salt. Remove pan from heat and cover surface of sauce with wax paper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before proceeding.
  • Preheat oven to 375°F. and butter a 13 x 9-inch (3-quart) baking dish.
  • Assemble lasagne:
  • Spread 1 1/4 cups sauce in baking dish and cover with 3 pasta sheets, making sure they don't touch each other. Spread one third filling over pasta sheets in dish and top with 3 more pasta sheets, gently pressing down layers to remove air pockets. Top pasta sheets with one third mozzarella. Continue layering in same manner with sauce, pasta sheets, filling, and mozzarella, ending with mozzarella (dish will be filled to rim). Spread remaining sauce over top and sprinkle with Parmesan. On a foil-lined large baking sheet bake lasagne in middle of oven until bubbling and golden, about 45 minutes. Let lasagne stand 20 minutes. Lasagne may be made 1 day ahead and chilled, covered. Bring lasagne to room temperature and reheat before serving.

WILD MUSHROOM LASAGNE



Wild Mushroom Lasagne image

Categories     Mushroom     Pasta     Bake     Christmas     Vegetarian     Fall     Winter     Noodle     Gourmet

Yield Makes 12 first-course or 8 main course servings

Number Of Ingredients 19

For béchamel sauce:
3 tablespoons unsalted butter
2 1/2 tablespoons all-purpose flour
3 cups whole milk, heated
1 garlic clove, smashed
3/4 teaspoon salt
1/8 teaspoon black pepper
For mushroom tomato sauce:
2 cups boiling-hot water
1 ounce dried porcini mushrooms (1 cup)
1 cup chopped onion (1 medium)
2 tablespoons extra-virgin olive oil
2 (14- to 15-ounce) cans diced tomatoes in juice
Pinch of sugar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
For assembling lasagne:
12 long ruffle-edged dried lasagne noodles (not no-boil)
5 ounces finely grated Parmigiano-Reggiano (1 3/4 cups)

Steps:

  • Make béchamel:
  • Heat butter in a 2-quart heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking, 3 minutes. Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add pepper.
  • Make mushroom tomato sauce:
  • Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes.Lift out porcini, squeezing excess liquid back into bowl, then rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and add to soaking liquid.
  • Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes, then stir in tomatoes with juice, sugar, porcini with soaking liquid, and 1 tablespoon basil. Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes. Stir in salt and remaining tablespoon basil.
  • Assemble and bake lasagne:
  • Cook lasagne noodles in a 6- to 8-quart pot of boiling salted water 8 minutes (noodles will not be cooked through), then drain and transfer to a bowl of cold water.
  • Put oven rack in middle position and preheat oven to 425°F.
  • Spread 1 cup béchamel on bottom of a buttered 13- by 9-inch baking dish, reserving remainder for last layer. Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over béchamel in baking dish. Spread pasta in dish evenly with one third of mushroom tomato sauce and sprinkle with 1/3 cup cheese. Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagne noodles. Spread remaining béchamel on top and sprinkle with remaining 3/4 cup cheese.
  • Bake, uncovered, until lasagne is bubbling and top is browned, 30 to 35 minutes. Let stand at room temperature at least 15 minutes before cutting.

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