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Mushroom Lasagna

Oct 28, 2015 04:00PM ● Published by Cate Reynolds

Rhea’s Rundown

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

Directions

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.

Rhea Torreon
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