Wild Mushroom And Three Cheese Lasagne Recipes

WILD MUSHROOM AND GOAT CHEESE LASAGNA

Steps:

• Preheat oven to 400°F Grease a 9x13-inch baking dish.
• Heat oil in a large skillet on medium heat. Add onions, and garlic and cook gently untirl fragrant, about 3 minutes. Add mushrooms and cook on high heat for 10-15 minutes, or until any liquid has evaporated . Stir in salt and pepper and basil. This step can be done a day ahead. Just keep mixture refrigerated until ready to use.
• Heat butter in a large saucepan on medium heat. Add flour and cook for 2 minutes. Whisk in milk and bring to a boil. Add salt and pepper.
• Meanwhile, cook lasagna noodles according to package directions. Rinse in cold water.
• ASSEMBLY: Place a single layer of noodles on bottom of prepared dish. Spread 1 cup of sauce over noodles. Place about 1 cup mushrooms over sauce. Sprinkle with 1/4 cup goat cheese and 2 tablespoons Parmesan. Repeat, using 4 layers of noodles. Top last layer of noodles with remaining sauce and cheese.
• Bake in preheated oven 35-40 minutes, or until browned and bubbly. Let rest for 10 minutes before serving.

WILD MUSHROOM LASAGNE WITH A PARMESAN CREAM

Steps:

• Heat the olive oil in a large pan and fry the mushrooms for a few mins until lightly browned. Drain, return to the pan with the knob of butter, toss through, then season and set aside.
• Melt 50g butter in a small pan until foaming, add the flour, stirring well, and cook for 1 min. Stir in the milk and cook for about 4 mins, stirring continuously, until thickened. Whisk in the egg yolks and heat until bubbling. Remove from heat, stir in gruyère and cheddar, season, then fold through the mushrooms.
• To assemble, line a terrine or loaf tin (about 12 x 20cm) with cling film. Place a sheet of cooked pasta onto the base and spread over half of the mushroom mix. Add another sheet of pasta, pressing down firmly, before spreading remaining mushroom mix on top and covering with the last sheet of pasta. Cover with cling film, directly onto the pasta, and sit something flat on top to weigh down. Chill for at least 2 hrs or overnight.
• For the parmesan cream, bring the cream and butter to the boil, then remove from the heat and whisk in the parmesan. Cover with cling film and chill. If it gets too thick, thin with a bit of milk.
• For the confit peppers, put the pepper slices into a deep pan and add just enough olive oil to cover and a pinch of salt. Cook gently on a low heat for about 20 mins until soft, then drain.
• Heat oven to 200C/180C fan/gas 6. Tip the lasagne out onto a board, remove the cling film and cut into 6 slices. Space portions out on a baking tray, drizzle 1 tbsp of parmesan cream over each and bake for 12-20 mins until hot. Serve with another drizzle of parmesan cream, the confit peppers and a salad.

WILD MUSHROOM LASAGNE

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

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.