Wednesday, January 11, 2012

Mushroom Lasagna

Here's another delicious dish!
If you love mushrooms, this is for you!
Now this is a good vegetarian dish, but Craig needs his meat, so he added a lb of cooked lean ground beef to the sauce, and it was a complete meal.  :-)

     1 cup boiling water
    1 ounce dried porcini mushrooms
    1 tablespoon butter
    2 tablespoons olive oil, divided
    1 1/4 cups chopped shallots (about 4)
    1 (8-ounce) package presliced cremini mushrooms
    1 (4-ounce) package presliced exotic mushroom blend
    1 teaspoon salt, divided
    1/2 teaspoon freshly ground black pepper, divided
    1 1/2 tablespoons chopped fresh thyme
    6 garlic cloves, minced and divided
    1/2 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 1/10 ounces all-purpose flour (about 1/4 cup)
    Cooking spray
    9 no-boil lasagna noodles
    1/2 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, 1/2 teaspoon salt, and 1/4 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 3/4 cups milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Combine remaining 1/4 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 1/2 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.
This recipie was a bit more involed than Craig likes, but it was so good, he says it's a keeper.  :-)

1 comment:

  1. Don't think I've ever seen these mushrooms you talk about, but I'm saving the recipe because it looks yummy!