With the onset of winter, it's time to dust off those hearty favourites...winter comfort food recipes.
On the menu is Mixed Mushroom Lasagna using a medley of high-grade Shiitakes, Chantarelles, Field and Oyster mushrooms served with a delicate Bechamel sauce. The addition of the fragrant shiitakes adds a different layer to the flavour and aroma of this dish, but I used them in moderation so not to overpower the dish.
I used fresh lasagna sheets (I try to use fresh pasta as much as I can as it is just so much better than the packaged stuff).
Now don't let the following recipe deter you because of how many steps there are. I know it looks like a lot but this dish doesn't take long to make at all. It is far easier than making a meat-based lasagna which can take me hours to prepare.
Mushroom Lasagna Recipe
1 Field mushroom
6 large Oyster mushrooms
1 medium white onion, diced
3 cloves of garlic, minced
1/8 cup of dry white wine
1.5 tbs of olive oil
A handful of parsley, chopped
5-6 sheets of fresh Lasagna
Sea Salt & Pepper
*special equipment: large bowl of iced water for lasagna sheets & paper towels
5 tbs of butter
1/4 cup of unbleached flour
3 cups of whole milk
1 tsp of sea salt
1/2 of ground nutmeg
- Preheat the oven to 375 degrees.
- Gently wash or wipe the mushrooms to remove any dirt. Chop them into slices of varying thickness.
- Heat the olive oil in a fry pan on a medium heat and add the onion. Saute until translucent. Add the garlic and fry for about a minute.
- Add the mushrooms and salt and saute for about 5 minutes.
- Add white wine to the mushrooms, stir and let it evaporate, about 2 minutes or so.
- Add chopped parsley, stir and then set aside.
- Time to prepare the Bechamel. Melt the butter in a medium saucepan over a moderate heat.
- Whisk in flour until smooth, then cook gently until a pale golden brown, ensuring that you whisk frequently. About 4-6 minutes
- Meanwhile, heat the milk in a separate saucepan until it's about to boil. Add one cup at a time to the butter/flour mixture. Whisk constantly until very smooth.
- Bring the sauce to a boil, while whisking for 30 seconds.
- Remove from heat and add salt and nutmeg. Stir well. Set aside to cool.
- Meanwhile boil a large pot of water and gently add the fresh lasagna sheets for about 1 minute.
- Transfer the sheets into the bowl of iced water to chill. Then transfer the sheets to paper towels. Lay flat and pat dry.
- Next and finally is the lasagna assembly. Grease the bottom of a medium pyrex dish with a bit of butter.
- Add a layer of lasagna sheet and then spread some mushroom mixture on top. Next, spread on a layer of bechamel. Repeat this process several times.
- Finish off by adding a top layer of lasagna sheet with some bechamel on top and some sprinkle on some freshly grated Parmigiano-Reggiano.
- Bake the lasagna uncovered for about 30 minutes or until the top is pale golden and the sauce is bubbling.