Wild Mushroom Lasagne

Serves: 2

Irma Bergnaum

1 January 1970

Based on User reviews:

52

Spice

51

Sweetness

46

Sourness

36 mins

Prep time (avg)

5.5

Difficulty

Ingredients:

3 cups

Water

60 g

Dried Porcini Mushrooms (about 1 cup)

910 g

White Mushrooms (fresh)

2 large

Zucchini (about 1 pound)

1 large

Onion

3

Garlic Cloves

2 cup

Unsalted Butter

6 tbsps

Sherry

2 tsps

Thyme Leaves (chopped fresh)

1.5 tsps

Salt

1 tsp

Ground Black Pepper (freshly)

1 cup

All-Purpose Flour

5 cups

Whole Milk

2 tsps

Dijon Mustard

18

Lasagnes (7 by 3 1/2-inch sheets dry no-boil about 1 pound)

40 g

Freshly Grated Parmesan (about 1/2 cup)

Directions:

1

For sauce: Make filling: In a small saucepan bring water to a boil and remove pan from heat

2

Stir in the porcini

3

Soak the porcini 20 minutes

4

Lift out the porcini, squeezing out excess liquid, and reserve soaking liquid

5

In a sieve, rinse the porcini to remove any grit and pat dry

6

Chop the porcini and transfer to a large bowl

7

Simmer reserved soaking liquid until reduced to about 1/4 cup

8

Pour liquid through a sieve lined with a dampened paper towel into bowl with the porcini

9

Quarter white mushrooms and in a food processor pulse in 3 batches until finely chopped

10

Cut zucchini into 1/4-inch dice

11

Chop onion and mince garlic

12

In a 12-inch heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook 1/3 white mushrooms with 2 tablespoons sherry, stirring, until liquid mushrooms give off is evaporated and they begin to brown

13

Add mushroom mixture to the porcini

14

Cook remaining mushrooms in 2 batches in butter with remaining sherry in same manner and add to the porcini mixture

15

In skillet cook zucchini in 1 tablespoon butter until tender and stir into the porcini mixture

16

In skillet cook onion in remaining tablespoon butter, stirring, until softened

17

Stir in garlic, thyme, salt, and pepper and cook, stirring, until fragrant, about 30 seconds

18

Stir onion into mushroom mixture until combined

19

Filling may be made 1 day ahead and chilled, covered

20

Make sauce: In a 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour

21

Cook roux, whisking, 3 minutes and whisk in milk

22

Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes

23

Stir in Parmesan, mustard, and salt

24

Remove pan from heat and cover surface of sauce with waxed paper

25

Sauce may be made 1 day ahead and chilled, covered

26

Bring sauce to room temperature before proceeding

27

Preheat oven to 375 degrees F

28

And butter a 13 by 9-inch (3-quart) baking dish

29

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

30

Spread one third filling over pasta sheets in dish and top with 3 more pasta sheets, gently pressing down layers to remove air pockets

31

Top pasta sheets with 1/3 mozzarella

32

Continue layering in same manner with sauce, pasta sheets, filling, and mozzarella, ending with mozzarella (dish will be filled to rim)

33

Spread remaining sauce over top and sprinkle with Parmesan

34

On a foil-lined large baking sheet, bake lasagne in middle of oven until bubbling and golden, about 45 minutes

35

Let lasagne stand 20 minutes

36

Lasagne may be made 1 day ahead and chilled, covered

37

Bring lasagne to room temperature and reheat before serving

38

For sauce: Make sauce: In a 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour

39