Roasted Wild Mushroom Lasagna Food

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WILD MUSHROOM AND CAULIFLOWER LASAGNA



Wild Mushroom and Cauliflower Lasagna image

Provided by Bobby Flay

Time 3h50m

Yield 8 servings

Number Of Ingredients 30

2 tablespoons olive oil
1 small Spanish onion, finely diced
2 cloves garlic, finely chopped
Pinch red pepper flakes
3 cups canned plum tomatoes and their juices
2 tablespoons chopped fresh basil
3 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
Honey
1 medium head cauliflower
2 tablespoons olive oil
Salt and freshly ground black pepper
4 tablespoons unsalted butter
1/4 cup flour
5 cups whole milk, heated, divided
1/8 teaspoon freshly grated nutmeg
1/2 cup grated romano cheese
1 pound sheep's milk ricotta cheese
1 large egg
3/4 cup finely chopped fresh flat-leaf parsley, divided, plus more for garnish
3 teaspoon finely chopped fresh thyme
1/2 cup grated romano cheese, plus more for finishing
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
3 cloves garlic, smashed
1 1/2 pounds assorted mushrooms (shiitake, portobello, cremini), coarsely chopped
2 shallots, finely diced
1 ounce porcini mushrooms, soaked in boiling water for 30 minutes
16 lasagna noodles, cooked for 5 minutes in boiling salted water, drained and rinsed with cold water
1 1/4 pounds fontina cheese, coarsely grated

Steps:

  • For the tomato sauce: Heat the oil in a medium saucepan over medium-high heat. Add the onions and cook until soft. Add the garlic and red pepper flakes and cook for 30 seconds. Add the tomatoes, breaking them up with a wooden spoon, and the basil and cook until thickened and the tomatoes soften and break down. season with salt and pepper.
  • Transfer to a blender and blend until smooth. Return the mixture to the saucepan, add the basil and chopped parsley, season with salt, pepper, and honey, if needed.
  • For the cauliflower sauce: Preheat the oven to 350 degrees F. Remove the florets from the head of cauliflower and put in a small roasting pan. Drizzle with olive oil and season with salt and pepper. Add 1 1/2 cups water to the bottom of the pan, cover with foil, and cook until very tender, about 1 hour. Remove and increase the oven temperature to 375 degrees F.
  • Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 30 seconds. Slowly whisk in 4 cups of the milk, increase the heat and bring to a boil, whisking constantly. Cook until thickened, about 5 minutes. Add the cauliflower, reduce the heat to low, and cook for 5 minutes longer. Remove from the heat and let cool slightly. Transfer the mixture to a blender (in batches) and puree until smooth. Strain the mixture into a clean saucepan through a medium mesh strainer and bring to a simmer over low heat. Whisk in the nutmeg, cheese, and salt and pepper, to taste. Cook for 1 minute. Add some of the remaining warm milk, if needed.
  • For the lasagna: Increase the oven to 375 degrees F. Combine the ricotta, egg, 1/2 cup parsley, 1 teaspoon thyme, and romano cheese in a bowl and season with salt and pepper. Cover and refrigerate until ready to use.
  • Heat the olive oil in a large saute pan over high heat. Add the garlic cloves and cook for 1 minute. Add the mushrooms and cook until they begin to soften. Add the shallots and cook until golden brown and completely dry. Drain the porcini mushrooms, reserving the soaking liquid, coarsely chop, and add to the mushrooms in the pan and cook for 1 minute. Deglaze with the porcini soaking liquid and cook until completely reduced. Stir in the remaining 2 teaspoons thyme, remaining 1/4 cup parsley, and season with salt and pepper. Remove from the heat.
  • To assemble: Ladle some of the tomato sauce into the bottom of a 10 by 14 by 2 1/2-inch baking dish. Ladle some of the cauliflower mornay sauce over the tomato sauce. Top with 4 noodles. Top the noodles with some of the ricotta mixture, then some mushrooms, fontina, and romano. Season with salt and pepper. Repeat to make 4 layers. Ladle the cauliflower mornay sauce over the top of the noodles, making sure to cover the noodles completely with the sauce, and sprinkle with more of the romano cheese. Put the lasagna pan on a baking sheet, cover with foil, and bake for 30 minutes. Remove the foil and continue baking until bubbly and the top is golden brown, 30 to 40 minutes longer. Remove from the oven, sprinkle the top with parsley, and let rest 15 minutes before serving. Cut into squares and serve additional tomato sauce on the side.

WILD MUSHROOM LASAGNA



Wild Mushroom Lasagna image

from the Barefoot Contessa, this is a wonderfully hearty vegetarian main dish. It originally called for whole milk (which we never have in the house) and only portobello mushrooms, but I like to add a bit of mixed mushrooms in as well.

Provided by Lizzymommy

Categories     One Dish Meal

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

3/4 lb dried lasagna noodle
4 cups 1% low-fat milk
12 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon ground nutmeg
2 tablespoons olive oil
1 lb portabella mushroom
1/2 lb mixed wild mushroom
1/2 teaspoon kosher salt
1 cup freshly ground parmesan cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
  • For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
  • Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Roughly chop the wild mushrooms. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
  • To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
  • Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

WILD MUSHROOM AND GOAT CHEESE LASAGNA



Wild Mushroom and Goat Cheese Lasagna image

This elegant lasagna combines layers of portobello mushrooms (or any other type of edible wild mushroom) cooked with onion, garlic, basil, lasagna noodles, crumbled goat cheese and grated Parmesan cheese and a smooth cream sauce. - Divine -

Provided by Chef mariajane

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons crisco canola oil or 2 tablespoons vegetable oil
2 garlic cloves, chopped
1 onion, chopped
2 lbs wild mushrooms, trimmed and sliced (portobello, oyster, shiitake)
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh basil, chopped or 1 teaspoon dried basil
1/4 cup butter
1/3 cup all-purpose flour
2 (375 ml) cans Carnation Evaporated Milk (regular, 2% or fat free)
1 teaspoon . salt
1/4 teaspoon pepper
1 cup goat cheese, crumbled
1 cup parmesan cheese, grated
1 lb lasagna noodle

Steps:

  • Preheat oven to 400°F Grease a 9x13-inch baking dish.
  • Heat oil in a large skillet on medium heat. Add onions, and garlic and cook gently untirl fragrant, about 3 minutes. Add mushrooms and cook on high heat for 10-15 minutes, or until any liquid has evaporated . Stir in salt and pepper and basil. This step can be done a day ahead. Just keep mixture refrigerated until ready to use.
  • Heat butter in a large saucepan on medium heat. Add flour and cook for 2 minutes. Whisk in milk and bring to a boil. Add salt and pepper.
  • Meanwhile, cook lasagna noodles according to package directions. Rinse in cold water.
  • ASSEMBLY: Place a single layer of noodles on bottom of prepared dish. Spread 1 cup of sauce over noodles. Place about 1 cup mushrooms over sauce. Sprinkle with 1/4 cup goat cheese and 2 tablespoons Parmesan. Repeat, using 4 layers of noodles. Top last layer of noodles with remaining sauce and cheese.
  • Bake in preheated oven 35-40 minutes, or until browned and bubbly. Let rest for 10 minutes before serving.

Nutrition Facts : Calories 530.5, Fat 21.6, SaturatedFat 10.8, Cholesterol 54.8, Sodium 927, Carbohydrate 62.4, Fiber 3.4, Sugar 3.6, Protein 23.3

WILD MUSHROOM POTATO LASAGNA



Wild Mushroom Potato Lasagna image

Select a variety of wild mushrooms and watch your guests go wild themselves for this recipe! Originally from the Houston Chronicle food section.

Provided by Leslie in Texas

Categories     Potato

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb wild mushroom (such as chanterelles, oysters, stemmed shiitakes, or cremini)
3 tablespoons butter
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
2 garlic cloves, minced
salt & freshly ground black pepper
4 large russet potatoes, peeled and cut into 1/8 inch slices (a food processor works well)
1/2 cup low sodium chicken broth
1 cup whipping cream (can use fat-free) or 1 cup half-and-half (can use fat-free)

Steps:

  • Preheat oven to 375°.
  • Slice mushrooms into 1/8 inch slices.
  • In a large saucepan, melt butter over medium high heat, add mushrooms and cook until lightly browned, about 5 minutes.
  • Stir in thyme and garlic and cook for 2 minutes; season with salt and pepper.
  • Lightly butter (or use Pam) a gratin dish or a 9-inch square ovenproof dish.
  • Make a layer of half of the potatoes and season with salt and pepper to taste.
  • Spread mushrooms over the potatoes; top with remaining potatoes.
  • In a small bowl, mix the broth and cream; pour over potato/mushroom mixture.
  • Bake for 40-45 minutes or until liquid is absorbed and potatoes have a golden crust.
  • Cut into wedges or squares and serve.

Nutrition Facts : Calories 398.9, Fat 21.1, SaturatedFat 12.9, Cholesterol 69.6, Sodium 80.7, Carbohydrate 47.2, Fiber 6.2, Sugar 3.2, Protein 8.7

WILD MUSHROOM LASAGNE



Wild Mushroom Lasagne image

Categories     Mushroom     Pasta     Bake     Vegetarian     Mozzarella     Parmesan     Sherry     Gourmet

Yield Serves 6

Number Of Ingredients 22

For mushroom filling
3 cups water
2 ounces dried porcini mushrooms (about 1 cup)
2 pounds fresh white mushrooms
2 large zucchini (about 1 pound)
1 large onion
3 garlic cloves
5 tablespoons unsalted butter
6 tablespoons Sherry
2 teaspoons chopped fresh thyme leaves
2 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
For sauce
1 stick (1/2 cup) unsalted butter
1/2 cup all-purpose flour
5 cups whole milk
4 1/2 ounces freshly grated Parmesan (about 1 1/2 cups)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
eighteen 7- by 3 1/2-inch sheets dry no-boil lasagne (about 1 pound)
1/2 pound freshly grated mozzarella (about 2 cups)
1 1/2 ounces freshly grated Parmesan (about 1/2 cup)

Steps:

  • Make filling:
  • In a small saucepan bring water to a boil and remove pan from heat. Stir in porcini. Soak porcini 20 minutes. Lift out porcini, squeezing out excess liquid, and reserve soaking liquid. In a sieve rinse porcini to remove any grit and pat dry. Chop porcini and transfer to a large bowl. Simmer reserved soaking liquid until reduced to about 1/4 cup. Pour liquid through a sieve lined with a dampened paper towel into bowl with porcini.
  • Quarter white mushrooms and in a food processor pulse in 3 batches until finely chopped. Cut zucchini into 1/4-inch dice. Chop onion and mince garlic. In a 12-inch heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook one third white mushrooms with 2 tablespoons Sherry, stirring, until liquid mushrooms give off is evaporated and they begin to brown. Add mushroom mixture to porcini. Cook remaining mushrooms in 2 batches in butter with remaining Sherry in same manner and add to porcini mixture. In skillet cook zucchini in 1 tablespoon butter until tender and stir into porcini mixture. In skillet cook onion in remaining tablespoon butter, stirring, until softened. Stir in garlic, thyme, salt, and pepper and cook, stirring, until fragrant, about 30 seconds. Stir onion into mushroom mixture until combined. Filling may be made 1 day ahead and chilled, covered.
  • Make sauce:
  • In a 3-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in Parmesan, mustard, and salt. Remove pan from heat and cover surface of sauce with wax paper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before proceeding.
  • Preheat oven to 375°F. and butter a 13 x 9-inch (3-quart) baking dish.
  • 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. Spread one third filling over pasta sheets in dish and top with 3 more pasta sheets, gently pressing down layers to remove air pockets. Top pasta sheets with one third mozzarella. Continue layering in same manner with sauce, pasta sheets, filling, and mozzarella, ending with mozzarella (dish will be filled to rim). Spread remaining sauce over top and sprinkle with Parmesan. On a foil-lined large baking sheet bake lasagne in middle of oven until bubbling and golden, about 45 minutes. Let lasagne stand 20 minutes. Lasagne may be made 1 day ahead and chilled, covered. Bring lasagne to room temperature and reheat before serving.

WILD MUSHROOM LASAGNA



Wild Mushroom Lasagna image

I found this wonderful recipe in an issue of Gourmet Magazine. I am a mushroom lover and find this recipe fascinating. Although, being married to a mushroom hater, I may never have the opportunity to actually prepare it. I am anxious for someone to try it so I can live vicariously though your experience.

Provided by Bev I Am

Categories     Vegetable

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 16

3 tablespoons unsalted butter
2 1/2 tablespoons all-purpose flour
3 cups whole milk, heated
1 garlic clove, mashed
3/4 teaspoon salt
1/8 teaspoon black pepper
2 cups boiling water
1 ounce dried porcini mushrooms (1 cup)
1 cup chopped onion (1 medium)
2 tablespoons extra virgin olive oil
2 (14 ounce) cans diced tomatoes with juice
1 pinch sugar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
12 long ruffle-edged dried lasagna noodles (not no-boil)
5 ounces finely grated parmigiano-reggiano cheese (1 3/4 cups)

Steps:

  • Make bechamel:.
  • Heat butter in a 2-qt heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking 3 minutes.
  • Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt.
  • Bring to a boil, whisking.
  • Reduce heat and simmer, whisking occasionally, 10 minutes, then remove garlic and add pepper.
  • Make mushroom tomato sauce:.
  • Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes.
  • Lift out porcini, squeezing excess liquid back into bowl, then rinse to remove any grit.
  • Pour soaking liquid through sieve lined with a dampened paper towel into another bowl.
  • Chop porcini and add to soaking liquid.
  • Cook onion in oil in a 12 inch heavy skillet over moderate heat, stirring occasionally, until softened, 4-5 minutes, then stir in tomatoes with juice, sugar, porcini with soaking liquid, and 1 TBS basil.
  • Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce, about 25 minutes.
  • Stir in salt and remaining TBS basil.
  • Assemble and bake lasagne:.
  • Cook lasagne noodles in a 6-8 quart heavy pot of boiling salted water 8 minutes (Noodles will not be cooked through), then drain and transfer to a bowl of cold water.
  • Put oven rack in middle position and preheat oven to 425°F.
  • Spread 1 cup bechamel on bottom of a buttered 13 x 9" baking pan, reserving remainder for last layer.
  • Drain 3 lasagne noodles in 1 layer on a kitchen towel and arrange over bechamel in baking pan.
  • Spread pasta in pan evenly with one third of mushroom tomato sauce and sprinkle with 1/3 cup cheese.
  • Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last 3 lasagne noodles.
  • Spread remaining bechamel on top and sprinkle with remaining 3/4 cup cheese.
  • Bake, uncovered, until lasagne is bubbling and top is browned, 30-35 minutes.
  • Let stand at room temperature at least 15 minutes before cutting.
  • Note:.
  • *You can prepare bechamel and mushroom tomato sauces up to 2 days ahead of time.
  • Cool uncovered and then chill separately, covered.
  • Bring sauces to room temperature before using.
  • *You can assemble lasagne 1 day ahead and chill, covered.
  • Bring to room temperature before baking.

Nutrition Facts : Calories 377.9, Fat 16.3, SaturatedFat 8.2, Cholesterol 33.5, Sodium 922.9, Carbohydrate 43.2, Fiber 3.3, Sugar 10.8, Protein 15.8

KATHY'S WILD MUSHROOM AND SPINACH LASAGNA



Kathy's Wild Mushroom and Spinach Lasagna image

My sister sent me this recipe and I am posting it because it sounds wonderful and I love the ability to adjust the amounts as I mostly cook for one or four these days and this recipe serves 12. While I love tomatoes, I do like a lasagna that uses a white sauce.

Provided by Sandy in Dayton

Categories     One Dish Meal

Time 2h5m

Yield 12 serving(s)

Number Of Ingredients 14

3 lbs fresh spinach, stems removed
1 cup unsalted butter (2 sticks)
3 garlic cloves, finely sliced
1 lb ricotta cheese
2 tablespoons coarse salt
1 3/4 teaspoons fresh ground black pepper
3 lbs wild mushrooms, trimmed and cut into 1-inch pieces (chanterelles, oyster, and shiitake or any combo you like)
3/4 cup madeira wine
1/2 cup chopped fresh flat-leaf parsley
4 1/2 cups milk
2 (16 ounce) jars alfredo white sauce
1/2 teaspoon ground nutmeg
1 cup grated pecorino romano cheese
1 one-pound package fresh spinach lasagna sheet

Steps:

  • Wash spinach leaves well in three changes of cold water; shake dry. Melt 1 tablespoon butter in large pan over medium heat. Add half the garlic; sauté until light golden, about 2 minutes. Add half the spinach leaves, cover, and cook, stirring occasionally, until wilted, 4 to 5 minutes. Drain spinach in a colander. Repeat with another tablespoon butter and remaining garlic and spinach. When spinach is cool enough to handle, squeeze to rid it of liquid. Roughly chop spinach; place in medium bowl. Add ricotta, 2 teaspoons salt, 1 teaspoon pepper and the 1/2 teaspoon of ground nutmeg.
  • Melt 2 tablespoons butter in a large skillet over medium heat. Add a third of the mushrooms; season with 1 teaspoon salt and 1/4 teaspoon pepper. Sauté until mushrooms are softened and browned, about 10 minutes. Deglaze skillet by pouring 1/4 cup Madeira into hot skillet with mushrooms and using a wooden spoon to loosen bits cooked onto skillet. Cook mushrooms until liquid has almost evaporated. Transfer cooked mushrooms to medium bowl. Repeat with another 2 tablespoons of butter, another third of the mushrooms, and 1/4 cup Madeira. (Reserve the final third of mushrooms and Madeira for topping.) Add two-thirds of the chopped parsley to bowl with cooked mushrooms; stir.
  • Add 4 cups of the milk to 2 jars of alfredo sauce reserving last 1/2 cup for the sauce.
  • Heat oven to 350°. Set aside 1/2 cup sauce. Assemble lasagna: Spread 1/2 cup sauce in bottom of 9-by-13-inch baking pan. Place layer of lasagna sheets in pan, trimming to fit; spread 1 cup spinach mixture, 1 cup mushroom mixture, and 1/2 cup sauce on top of lasagna sheets. Repeat layers several times. For last layer, place a layer of lasagna sheets on top; spread 1/2 cup sauce over lasagna sheets. Sprinkle with 1/2 cup grated cheese. Bake lasagna until top is golden brown, 1 to 1 1/4 hours. Let stand 20 minutes before serving.
  • Just before serving, melt remaining 2 tablespoons butter in the skillet over medium heat. Add remaining third of the uncooked mushrooms; season with the remaining teaspoon salt and 1/4 teaspoon pepper. Cook until golden and tender, about 10 minutes. Deglaze skillet, with mushrooms in it, with the remaining 1/4 cup Madeira. Stir in the remaining third of fresh parsley.
  • In a small saucepan, combine reserved 1/2 cup sauce with remaining 1/2 cup milk. Over medium heat, whisk until warm and smooth. Spoon cooked mushrooms over each serving, or serve on the side. Serve lasagna with warmed sauce.

Nutrition Facts : Calories 438.1, Fat 32.5, SaturatedFat 17.3, Cholesterol 78.1, Sodium 1607, Carbohydrate 21.2, Fiber 4, Sugar 5.9, Protein 17.3

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