MUSHROOM LASAGNA

1 Dec

 

ms

 

 

Okay,

So this is for Nick and all you houbys out  there that love mushrooms. This turns out to be rather light but really rich.

I am going to give you the pasta recipe in case you have a pasta machine or even if you don’t you can roll this out with a rolling pin until really thin.

I have a machine that attaches to my Kitchen -aid so it’s pretty easy.   If not use the lasagna noodle from a box  – buy the Italian  good brand.

1 2/3 cup flour

3 eggs

Mix eggs and flour together and turn it out on a well floured counter top.  Knead  dough until it just comes together . You are not making bread.

Wrap in plastic wrap and let rest 30 min.

Star large pot of water to boil. Add a little salt

Divide dough into 4 parts, roll out untill you can almost see through it . ( yes as thin as you can get it without tearing it )

Use pizza roller/cutter/thingy or sharp knife to cut into 13 x 4 ” pieces.

Drop 2 or 3 “noodles”   at a time into boiling water.    They will cook   pretty quick.   Al dente   .    Use skimmer to transfer to a large bowl of Ice water.

Repeat with rest of dough.

Now for the LASAGNA !!!!!!!!!

2 oz dried porcini   – I used some dried mushrooms I had from the Korean mart.   The big thing here is to have a really intense mushroom flavor , hence the use of the reconstituted mushrooms

3 tbsp extra virgin olive oil

1/2 stick butter

1/3 cup minced onion

1 tomato  – chopped

2 tbsp parsley – chopped

1 1/2 lb button or cremini mushrooms – sliced 1/4″ thick

Salt  &  Pepper

3 tbsp flour

2 cups milk

Fresh grated Nutmeg

1 cup grater parmesan cheese – NOT THE SAWDUST IN THE GREEN CAN

3/4 lb Prosciutto – cut into Julienne strips

Heat oven to 400′

Soak  dried mushrooms in 3 cups warm water for 15 min.    Save water,  chop mushrooms

Heat oil in a large skillet

Cook onion until translucent

Add porcini mushrooms ,   soaking water,  tomato and parsley ,  cook until water has evaporated – 10 min.

Add fresh mushrooms and 1 tsp salt and 1 Tsp fresh ground pepper.  Turn heat to high , stirring gently until all moisture released from mushrooms evaporates about 15 min.

Melt butter in a sauce pan,  whisk in flour to make a smooth roux.  Whisk in milk – 1/2 cup at a time ,  letting it thicken each time.   Add Pinch of salt and some ground Nutmeg.   Stir in 2/3 Cup Parmesan cheese.   Remove from heat.

Butter 13  x 9 baking dish. lightly coat bottom with alittle of the white sauce.  Line bottom with a single layer of pasta strip,  overlapping about 1/4 ”

Stir all but 1/2 cup of sauce into mushroom mixture.  Spread a layer of mix on pasta. Scatter a handful of prosciutto over sauce,  Cover with another layer of pasta and repeat should be about 4 – 6 layers ending with pasta layer.

Cover with reserved white sauce , sprinkle the rest of the cheese on top of this

Bake on top rack of oven until golden brown crust forms on top about 20 – 30 min       KEEP AN EYE ON IT !!

Remove FROM OVEN AND LET REST 10 MIN. BEFORE CUTTING INTO SQUARES

Eat and Enjoy !

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