Oct 28, 2015 04:00PM ● Published by Cate Reynolds
This melty, cheesy, mushroom dish is pure comfort on a plate. You’ll need about an hour and a half to make it, but it’s worth the time and you’ll have enough food to last the week. A broth made from dried porcini soaking in water lends a rich umami taste to this vegetarian dish. Whole Foods has a selection of dried mushrooms just before the Seafood Department, but you can use plain white button mushrooms if necessary. A combination of shallots, cremini mushrooms, wild mushrooms, thyme, garlic, and cream cheese constitutes the mouthwatering filling. Round out the meal with your favorite salad.
Ingredients – Serves 6
- 1 cup boiling water
- 1 ounce dried porcini mushrooms
- 1 tablespoon butter
- 2 tablespoons olive oil, divided
- 1 ¼ cups chopped shallots (about 4)
- 1 (8-ounce) package presliced cremini mushrooms
- 1 (4-ounce) package presliced exotic mushroom blend
- 1 teaspoon salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 ½ tablespoons chopped fresh thyme
- 6 garlic cloves, minced and divided
- ½ cup white wine
- 1/3 cup (3 ounces) 1/3-less-fat cream cheese
- 2 tablespoons chopped fresh chives, divided
- 3 cups 2% reduced-fat milk, divided
- 1.1 ounces all-purpose flour (about ¼ cup)
- Cooking spray
- 9 no-boil lasagna noodles
- ½ cup (2 ounces) grated Parmigiano-Reggiano cheese
1. Preheat oven to 350°.
2. Combine 1 cup boiling water and porcini. Cover and let stand 30 minutes; strain mixture through a cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms.
3. Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes. Add cremini and exotic mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper; sauté 6 minutes or until mushrooms are browned. Add thyme and 3 garlic cloves; sauté 1 minute. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Remove from heat; stir in cream cheese and 1 tablespoon chives. Add reserved porcini mushrooms.
4. Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 3 garlic cloves to pan; sauté 30 seconds. Add the reserved porcini liquid, 2 ¾ cups milk, remaining ½ teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Combine remaining ¼ cup milk and flour in a small bowl; stir with a whisk. Add flour mixture to milk mixture, and simmer 2 minutes or until slightly thick, stirring constantly with a whisk.
5. Spoon ½ cup sauce into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray, and top with 3 noodles. Spread half of mushroom mixture over noodles. Repeat layers, ending with remaining sauce. Sprinkle cheese over top. Bake at 350° for 45 minutes or until golden. Top with remaining 1 tablespoon chopped chives.
“Mushroom Lasagna.” Cooking Light: One-Dish Meals; 104 Comfort Classics. Time Inc. Lifestyle Group. 2015. Print.