Thursday, October 8, 2020

New York Times Mushroom Lasagna


This lasagna tastes very rich, even though it really isn’t. It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese. I prefer no-boil lasagna noodles because they’re lighter than regular lasagna noodles. But I still boil them because I think the results are better if they’re cooked until they’re flexible (a couple of minutes) first. 

taken from here: *

For the mushrooms:

1 ounce (about 1 cup) dried porcini or shiitake mushrooms

1 tablespoon extra virgin olive oil

2 shallots or 1 small onion, finely chopped

2 to 3 garlic cloves, minced

1 pound cremini mushrooms, sliced (or white mushrooms)

Salt (very little needed as there is salt in the cheese)

1/2 cup fruity red wine, such as a Côtes du Rhône or Syrah

1 teaspoon fresh thyme leaves

Freshly ground pepper

For the béchamel:

2 tablespoons extra virgin olive oil

2 tablespoons minced shallot or onion


(I changed this a bit by adding some grated jarlsberg swiss cheese. Add about 3/4 c.)





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