Best 8 Wild Mushroom Lasagne With A Parmesan Cream Recipes

WILD MUSHROOM LASAGNE

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 LASAGNE WITH A PARMESAN CREAM

Steps:

• Heat the olive oil in a large pan and fry the mushrooms for a few mins until lightly browned. Drain, return to the pan with the knob of butter, toss through, then season and set aside.
• Melt 50g butter in a small pan until foaming, add the flour, stirring well, and cook for 1 min. Stir in the milk and cook for about 4 mins, stirring continuously, until thickened. Whisk in the egg yolks and heat until bubbling. Remove from heat, stir in gruyère and cheddar, season, then fold through the mushrooms.
• To assemble, line a terrine or loaf tin (about 12 x 20cm) with cling film. Place a sheet of cooked pasta onto the base and spread over half of the mushroom mix. Add another sheet of pasta, pressing down firmly, before spreading remaining mushroom mix on top and covering with the last sheet of pasta. Cover with cling film, directly onto the pasta, and sit something flat on top to weigh down. Chill for at least 2 hrs or overnight.
• For the parmesan cream, bring the cream and butter to the boil, then remove from the heat and whisk in the parmesan. Cover with cling film and chill. If it gets too thick, thin with a bit of milk.
• For the confit peppers, put the pepper slices into a deep pan and add just enough olive oil to cover and a pinch of salt. Cook gently on a low heat for about 20 mins until soft, then drain.
• Heat oven to 200C/180C fan/gas 6. Tip the lasagne out onto a board, remove the cling film and cut into 6 slices. Space portions out on a baking tray, drizzle 1 tbsp of parmesan cream over each and bake for 12-20 mins until hot. Serve with another drizzle of parmesan cream, the confit peppers and a salad.

WILD MUSHROOM RAVIOLI WITH BUTTER AND PARMESAN SAUCE

Steps:

• Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
• Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.

PORTOBELLO MUSHROOM LASAGNA

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. 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 THREE-CHEESE LASAGNE

Steps:

• For sauce:
• Rinse porcini mushrooms briefly under cold water. Place in small bowl. Pour 1 cup hot water over and let soak 30 minutes to soften. Remove mushrooms from soaking liquid, squeezing excess liquid back into bowl; reserve soaking liquid. Chop mushrooms, discarding any hard stems.
• Heat oil in heavy Dutch oven over medium heat. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add porcini, button and shiitake mushrooms and garlic. Sauté until mushrooms begin to soften, about 5 minutes. Add rosemary and crushed red pepper and sauté 30 seconds. Add wine. Pour in reserved mushroom soaking liquid, leaving any sediment behind. Increase heat to high and boil until liquid is reduced by half, about 5 minutes. Add canned tomatoes. Reduce heat to medium-low and simmer until sauce is thick, stirring occasionally, about 15 minutes. Season with salt and pepper.
• For filling:
• Combine ricotta, Parmesan and pesto in medium bowl. Season to taste with salt and pepper. Mix in eggs and yolk. (Sauce and filling can be prepared 1 day ahead. Cover separately and refrigerate.)
• Cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool; drain.
• Oil 13x9x2-inch baking dish. Spread 1/4 of sauce over bottom of dish. Arrange 3 or 4 noodles over, trimming to fit as necessary. Spread half of filling over. Spoon 1/4 of sauce over. Sprinkle with 1/3 of goat cheese. Top with 3 or 4 noodles, trimming to fit. Spread remaining filling over noodles. Spoon 1/4 of sauce over. Sprinkle with 1/3 of goat cheese. Top with 3 or 4 noodles, trimming to fit. Press gently to compact. Spread with remaining sauce. Sprinkle with remaining goat cheese. (Can be prepared 1 day ahead; cover with plastic wrap and refrigerate. Let lasagne stand 1 hour at room temperature before continuing.)
• Preheat oven to 350°F. Cover lasagne with foil and set on baking sheet. Bake 35 minutes. Uncover and continue baking until sauce bubbles and cheese melts, about 35 minutes. Garnish with tomato and let stand 15 minutes. Garnish with herbs and serve.

VINCISGRASSI (WILD MUSHROOM & PROSCIUTTO LASAGNE)

Steps:

• Pour the stock into a saucepan, bring to the boil and tip the dried mushrooms into a heatproof bowl or jug. Pour over the hot stock and leave to soak until it has been absorbed and the mushrooms have cooled. Drain the mushrooms over a bowl, pressing down on them to release all the stock. Reserve the stock, roughly chop the mushrooms and set aside.
• Heat the olive oil and two-thirds of the butter in a large, shallow saucepan. Add the soaked mushrooms and bay leaf, and sizzle for a few mins. Turn up the heat, add the fresh mushrooms and garlic, and fry until soft. Season, scatter the flour over the mushrooms and cook until you have a thick, sticky paste. Pour in the mushroom stock and boil until everything is gloopy. Gradually add the hot milk, stirring between each addition, until you have a thick mushroom sauce, then simmer for 10 mins, stirring occasionally. Remove from the heat, fish out the bay leaf, then stir in the cream, prosciutto and parsley, and leave to cool slightly.
• If cooking straight away, heat oven to 200C/180C fan/gas 6. Grease a rectangular casserole dish (about 22 x 30cm) with the remaining butter and cover the bottom with a layer of lasagne sheets. Using a slotted spoon, layer about a third of the mushroom mixture and some of the sauce over the lasagne sheets, then scatter over a little grated Parmesan and drizzle with a few drops of truffle oil, if using. Repeat until you have three layers of mushrooms (save some sauce in the pan), then top with a final layer of pasta. Now spread over the remaining sauce - it should be reasonably mushroom free. Scatter over the remaining grated Parmesan and drizzle with more truffle oil, if using. Can be made a day ahead, covered and chilled.
• Bake the lasagne for 20-25 mins until golden and bubbling. Turn the oven up at the end of cooking if it's not brown enough. Remove from the oven and leave for a few mins to stand. Cut into squares, scatter over the Parmesan shavings and drizzle over some more truffle oil just before serving, if you like.

MUSHROOM LASAGNA

Steps:

• Place the dried mushrooms in a glass measuring cup and pour 2 cups boiling water over them. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices. If using shiitakes, cut away and discard the stems. Then rinse the mushrooms, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry and set aside. Chop coarsely. Measure out 1 1/2 cups of the soaking liquid and set aside.
• Heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, then add the fresh and reconstituted mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about 5 minutes. Add the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, 5 to 10 minutes. Add thyme and stir in the mushroom soaking liquid. Bring to a simmer, add salt, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth has reduced by a little more than half, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper, taste and adjust salt.
• Meanwhile, make the béchamel. Heat the oil over medium heat in a heavy saucepan. Add the shallot or onion and cook, stirring, until softened, about 3 minutes. Stir in the flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw-flour taste. Season with salt and pepper. Strain while hot into the pan with the mushrooms.
• Assemble the lasagna. Heat the oven to 350 degrees Fahrenheit. Oil or butter a 2-quart rectangular baking dish. Bring a large pot of water to a boil, salt generously and add 3 or 4 lasagna noodles, just the number you need for one layer. Cook only until flexible, and using tongs or a skimmer, remove from the pan and set on a kitchen towel to drain. Spoon a thin layer of béchamel and mushrooms over the bottom of the dish. Top with a layer of noodles. Spread a ladleful of the mushroom/béchamel mixture over the noodles and top with a layer of Parmesan. Cook the next layer of noodles and continue to repeat the layers (I get three layers in my pan), ending with a layer of the mushroom/béchamel mixture topped with Parmesan. Cover with foil and place in the oven. Bake 30 minutes. Remove the foil, and if you want the edges of the noodles crispy and the top lightly browned, continue to bake uncovered for another 5 to 10 minutes. Serve hot or warm.

WILD MUSHROOM LASAGNA

Steps:

• Combine dried cepes and water in a saucepan. Simmer gently over medium heat until reduced to 4 cups, about 1 hour. Drain cepes, reserving liquid. Set aside 1 3/4 cups of the cepes broth. Place remaining broth in saucepan over medium-high heat and reduce to 1 cup. Coarsely chop drained cepes. Set aside.
• Heat 1 teaspoon olive oil in a large, nonstick skillet. Add the onions and garlic and cook over medium-low heat until soft, about 7 minutes. Place half of the onions in a medium bowl and set aside.
• Add 2 tablespoons of the unreduced cepes broth and half of the fresh mushrooms to the skillet. Increase heat to medium-high and saute until mushrooms release their liquid, about 6 minutes. Transfer mushroom mixture to a bowl. Repeat with 2 tablespoons broth and remaining mushrooms.
• Add all mushrooms, including cepes, to the skillet. Stir in remaining unreduced cepes broth. Simmer 15 minutes. Stir in thyme, 1 1/2 teaspoons salt and 1 teaspoon pepper.
• Preheat oven to 350 degrees. Stir ricotta, sage and remaining salt into reserved onions. Brush the inside of a 12-by-7 1/2 baking dish with the remaining oil. Cover the bottom with a layer of lasagna noodles, trimming to fit as necessary. Spread half the ricotta mixture over the noodles. Sprinkle with 1 tablespoon Parmesan. Cover with half of the mushroom mixture. Repeat the layers. Sprinkle the top with remaining Parmesan. Pour the reduced cepes broth over all. Cover with foil. Bake until tender, about 1 hour.