Mushroom Lasagna


Mushroom Lasagna
Print Recipe
Servings
4-6 people
Servings
4-6 people
Mushroom Lasagna
Print Recipe
Servings
4-6 people
Servings
4-6 people
Ingredients
Bechamel Sauce
Lasagna
Servings: people
Instructions
Bechamel Sauce
  1. In a medium saucepan over medium heat melt butter. Stir in flour and cook for 1 minute stirring often as you don't want it to brown. Add 1 cup of warm milk, whisking constantly until mixture comes to a boil and is smooth. Add another cup of milk, whisking until mixture again reaches a boil. Stir in remaining milk and whisk until smooth. Reduce heat and cook for 5 minutes, whisking often. Remove from heat and stir in both cheeses, sage, salt and pepper. Stir until cheese has melted and mixture is smooth. Cover with plastic wrap directly on surface of sauce and set aside until ready with remainder of dish or you can refrigerate and use later.
Lasagna
  1. Rehydrate wild mushrooms as per package directions. Allow to cool slightly and coarsely chop. Heat a large skillet over medium heat and add olive oil. Sauté onion for 2-3 minutes until soft. Add garlic and continue to cook for 1 minute. Add both wild and cremini mushrooms and cook until soft and most of the liquid has evaporated. Stir in Worcestershire sauce and cook for 2-3 minutes until mixture is dry again. Remove from heat and allow to cool slightly before proceeding.
  2. In a medium size bowl, stir together ricotta cheese, parmesan cheese, egg, fresh sage, salt and pepper. When mushroom mixture has cooled, stir into cheese mixture. Set aside.
  3. Preheat oven to 350℉. Spray an approximate 11"x7" shallow casserole or lasagna pan with non stick spray. If béchamel was chilled, warm over low heat before proceeding. Spread 1/2 cup sauce evenly over the bottom of prepared pan. Top with lasagna sheets. Spread 1/3 of mushroom mixture evenly over lasagna sheet. Ladle 1/2 cup sauce over layer and sprinkle with a 2-3 tbsp of mozzarella cheese. Repeat layer two more times, pasta, 1/3 mushroom mixture, 1/2 cup sauce, sprinkle of cheese. Top with last layer of lasagna noodles and 1/2 cup sauce, and remainder of mozzarella cheese. Cover with foil and bake 45-60 minutes or an instant read thermometer reads 170℉. Remove foil and broil for 2-3 minutes until cheese is melty and golden. Remove from oven and allow to rest for 10-15 minutes before cutting and serving.
Recipe Notes

8 dried lasagna noodles, cooked al'dente will also work in place of fresh lasagna sheets.

Wild Mushroom Herb Bread


Wild Mushroom Herb Bread
Print Recipe
Servings Prep Time
1 boule 15 minutes
Cook Time Passive Time
35 minutes 130 minutes
Servings Prep Time
1 boule 15 minutes
Cook Time Passive Time
35 minutes 130 minutes
Wild Mushroom Herb Bread
Print Recipe
Servings Prep Time
1 boule 15 minutes
Cook Time Passive Time
35 minutes 130 minutes
Servings Prep Time
1 boule 15 minutes
Cook Time Passive Time
35 minutes 130 minutes
Ingredients
Servings: boule
Instructions
  1. Rinse mushrooms well with warm water. Submerge and soak mushrooms in 1 1/4 cups boiling water for 20 minutes. Drain, reserving liquid for recipe and mushrooms for another use. You should be left with a generous cup of liquid. Allow to cool to 100℉-110℉.
  2. In the bowl of a stand mixer fitted with a dough hook, combine mushroom liquid not warmer than 110℉, yeast and sugar. Allow to ferment for 5-7 minutes. Stir in 1 cup of flour, olive oil, herbs and salt. Knead dough adding more flour by the 1/4 cup until dough starts to pull away from the sides of the bowl and is soft and smooth without being sticky. Turn dough into a lightly oiled bowl, cover and allow to rise until double in size. About 60 minutes
  3. Preheat oven to 400℉ and place a baking stone in the centre of the oven. Place a piece of parchment large enough for the cooked bread boule onto a flat surface with no edges like a turned over baking sheet or a bread peel if you have one. Knead dough gently to deflate to remove any air bubbles. Form into a round loaf and place on parchment. Cover loosely with a kitchen towel or greased plastic wrap and allow to rise until double in size, about 45-60 minutes.
  4. Slice top with one long slash along the center using a very sharp knife or bread lame. Spritz with water and slide the parchment paper along with the boule onto preheated baking stone. Bake fore 35 minutes, spritzing again with water half way through baking time. Remove from oven and allow to cool prior to slicing.
Recipe Notes

Use regular olive oil if mushroom infused is not available.