Three Mushroom Lasagna with Gorgonzola Sauce  Pasta  96 reads

Three Mushroom Lasagna with Go

2 ounces dried porcini mushrooms
2 sticks ( 1/2 pound) plus 1 tablespoon unsalted butter
3 1/2 tablespoons olive oil 4 large shallots, minced
2 pounds fresh white button or cremini mushrooms, minced
1 1/2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Cayenne pepper
4 tablespoons fresh lemon juice
2 small garlic cloves, minced
3/4 pound fresh shiitake mushrooms, stemmed, caps sliced 1/4 inch thick
1/2 cup all-purpose flour
2 cups milk
1 cup heavy cream
1/4 pound Gorgonzola dolcelatte cheese
3/4 cup freshly grated imported Parmesan cheese (about 3 ounces)
Homemade Lasagne Noodles or 1 package (16 ounces) lasagne noodles

In a medium bowl, cover the porcini with 3 cups boiling water. Let stand until softened, 20 to 30 minutes. Lift out the mushrooms; reserve the liquid. Coarsely chop the porcini. Strain the liquid through a double layer of cheesecloth and reserve 2 cups.

Meanwhile, in a large heavy skillet, melt 2 tablespoons of the butter in 1 tablespoon of the olive oil over moderately high heat. Add 2 tablespoons of the minced shallots and half the minced fresh mushrooms. Sauté, stirring frequently, until the mushrooms give up their liquid, it evaporates, and the mushrooms become lightly browned, 5 to 7 minutes. Season these mushroom duxelles with half the tarragon and 1/4 teaspoon each salt and black pepper, a dash or two of cayenne, and 1 tablespoon of the lemon juice. Scrape into a bowl. Wipe out the skillet with a paper towel. Repeat with 2 more tablespoons of the butter and 1 tablespoon olive oil, adding 2 more tablespoons of the shallots and the remaining minced fresh mushrooms. Season as above. Add to the bowl. Wipe out the skillet.

In the same large skillet, melt 3 tablespoons of the butter in the remaining 1 1/2 tablespoons oil over moderately high heat. Add the remaining minced shallots and the garlic and sauté for 30 seconds. Add the shiitake and porcini mushrooms and sauté, stirring frequently, for 3 minutes. Reduce the heat to moderately low and cook, stirring frequently, for 5 minutes. Add 1 cup of the reserved porcini liquid and simmer, partially covered, for 5 to 10 minutes, until the mushrooms are tender but still slightly chewy. Uncover and cook, stirring frequently, until the remaining liquid evaporates. Season with the remaining 2 tablespoons lemon juice and salt and pepper to taste. Add to the mushroom duxelles and set aside.

In a large heavy saucepan, melt 1 stick of butter over moderate heat. Add the flour and cook, stirring, for 2 to 3 minutes without letting the flour color. Whisk in the remaining 1 cup mushroom liquid, the milk, and the cream. Bring to a boil, whisking constantly, until thickened and smooth. Reduce the heat and simmer, whisking frequently, for 5 minutes. Turn off the heat. Whisk in the Gorgonzola and 1/2 cup of the Parmesan cheese until melted. Season with 1 teaspoon salt and several dashes of cayenne.

In a large pot of boiling salted water, cook the lasagne noodles until just tender, about 1 minute after the water returns to a boil for fresh noodles, about 12 minutes for the dried variety. Drain and rinse under cold running water. Place in a bowl of cold water and, one by one, lay the noodles out in a single layer on kitchen towels to dry.

To assemble the lasagne, generously butter 2 large baking pans, 9 × 13 × 2 inches. If the sauce has cooled, reheat it slightly over low heat. Arrange a layer of noodles in the bottom of each dish, trimming to fit, if necessary, and overlapping the edges only slightly. Spread a thin layer of mushrooms over the noodles (using one-quarter of the total amount in each pan) and drizzle about 1 cup of sauce over the mushrooms in each pan. Repeat with another layer of noodles, mushrooms, and sauce. Top with a final layer of noodles. Spread the remaining sauce over the noodles, dividing evenly, and divide the remaining 1/4 cup grated Parmesan cheese evenly over the tops. Dot each with 1 tablespoon butter. (The lasagne can be assembled completely and refrigerated, covered, overnight or frozen for up to 2 weeks.)

Heat the oven to 375°F. Bake the lasagne (thawed, if frozen) uncovered for 20 to 30 minutes, until heated through and lightly browned on top.

makes 12 to 16 servings


Rating 2.64/5
Rating: 2.6/5 (11 votes)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team