Wild Mushroom Lasagne
A recipe off Jade's first cookbook, co-authored with her aunt Sonia Cabano, which won a Gourmand award for best local vegetarian cookbook.
WILD MUSHROOM LASAGNE
Use any mushrooms you can find, including rehydrated dried ones. Just remember to strain the soaking water to go into to the sauce, and rinse rehydrated mushrooms ell under running water to remove any grit. A comforting yet luxurious main course.
Serves 8
Ingredients:
For the sauce:
3 cups (750ml) warm milk
2T (30ml) butter
2T (30ml) cake flour
¼ t (1ml) grated nutmeg
Filling:
3T (45ml) butter
1T (15ml) olive oil
2 bay leaves
1 large onion, finely chopped
2t (10ml) crushed garlic
1 kg mixed mushrooms, wiped clean and thickly sliced
1T (15ml) chopped fresh thyme or rosemary
1 cup (250ml) vegetable or mushroom stock (recipe in Basics)
1 T (15ml) tomato concentrate
Salt and pepper
500g dried instant lasagne sheets
300g grated Fontina, Gruyere or Mozzarella cheese
½ cup (125ml) grated Parmesan
Method:
1. First make the sauce by heating the milk and butter together until the butter has melted, then sift over the flour and nutmeg, and whisk furiously until completely smooth.
2. Turn the heat down and let the sauce simmer with barely a bubble until nicely thickened, about 10 minutes. Stir constantly to prevent scorching.
3. Preheat the oven to 180 C. Cook the bay leaves, onion and garlic in the butter and olive oil until onion is soft and translucent, about 5 minutes.
4. Add the mushrooms, including any drained soaked ones, and herbs, turn the heat up and cook while stirring until all moisture has evaporated.
5. Add the vegetable stock and tomato concentrate and turn heat to simmer. Let cook until sauce is thickened and season well. Remove the bay leaves.
6. Lightly oil the base of an ovenproof dish and line with instant lasagne sheets. Spread over a quarter of the white sauce, then follow with a third of the mushroom mixture and then a third of the grated Fontina or Gruyere (not Parmesan). Repeat with lasagne, sauce, mushrooms and cheese until you finally end with a layer of lasagne.
7. Cover with the remaining white sauce, sprinkle over Parmesan and bake in middle of oven for 45-55 minutes, until golden brown the sauce is bubbling. It might be wise to place a baking sheet underneath the lasagne dish to catch any drips.
Keep warm until ready to serve.
Mushroom Lasagna | Mushroom lasagna recipe, Using Bread | How to make vegetarian lasagna..
Mushroom Lasagna | Mushroom lasagna recipe, Using Bread | How to make vegetarian lasagna...
Hello friends,
Aj hum bana rahe hain Mushroom Lasagna Bread ki layer use karke. Isme bahut saare vegetables bhi use kiye hain jo is dish ko kaafi delicious aur healthy bana dete hain aur is lasagna ko oven ke istemal se banaya gaya hai. To cahliye jaante hain Mouth watering Lasagna ki recipe ko.
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How To Make Mushroom Lasagna with Chef Chris Shepherd | Made In Cookware
How To Make Mushroom Lasagna with Chef Chris Shepherd | Made In Cookware
In this week’s episode, Chef Chris Shepherd of Southern Smoke, returns with a vegetarian take on his mom’s lasagna. Instead of the typical red sauce, Chef Shepherd slow cooks mushrooms with aromatics and a little tomato paste to create a sauce so flavorful that you won’t miss the meat. After being mixed with ricotta and layered with two cheeses, it all bakes up beautifully in our Oval Gratin Dish. Proceeds from our Ceramic Bakeware go directly to Southern Smoke, which has been providing aid to those in the hospitality industry throughout the pandemic and other hardships.
#lasagna #mushrooms #madein
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Enjoy Rita, Giovanna and grandson Giulio make mushroom lasagna | Pasta Grannies
Cooking is a family activity for Rita and Giovanna and here they are making their favourite mushroom lasagna.
For the dough: 300g 00 flour, 3 eggs
For the béchamel: 1 litre semi skimmed milk, 80g each of butter and flour, plenty of nutmeg
For the mushrooms: a 750g mixture, including porcini if you can, 2 garlic cloves, 1/2 a glass of white wine, olive oil (not too much), salt
To assemble: 250g mozzarella, 50g Parmigiano or similar.
Vegetarian White Lasagna with Mushrooms Recipe (So Cheesy)
Vegetarian White Lasagna with Mushrooms Recipe (So Cheesy)
RECIPE:
250 g lasagna sheets (about 12)
600 g mushrooms (21.16 oz)
100 g provolone cheese or other(1 cup)
100 g mozzarella (1 cup)
60 g cup white wine (1/4 cup)
40 g grated parmesan (1/3 cup)
1/2-1 leek or onion
3/4 tsp salt
fresh sage
pepper
For the bechamel white sauce:
1 l milk (4 cups)
85 g butter (1/3 cup)
85 g flour (1/2 cup+ 1 tbsp)
1/4 tsp nutmeg
1/2 tsp salt
Feel free to tag me on Instagram (@giuliardii) if you make this recipe. I would love to see your creations :)
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