Friday, August 27, 2010

Wild Mushroom Lasagna

Two mushroom dishes in a week!  I feel very fortunate to have a husband who loves mushrooms as much as I do.  Mushroom lasagna is made with a creamy sauce instead of the more traditional red sauce.  Wild mushrooms with a bechemal sauce just sounded wicked and sinful!

But is wasn't!  I found this recipe from Cooking Light.  They have a great way of making a recipe taste higher in calories than it really is!  If you don't have access to or don't like wild mushrooms, button, portobello or a mixture can be used instead.

Mushroom Lasagna with Creamy Béchamel (Recipe by Cooking Light) 

4 cups boiling water
8 oz dried wild mushrooms (a nice mix)
1 tablespoon olive oil
1cups chopped onion

1 cup chopped green onion
4 garlic cloves, minced
1/2 teaspoon salt
1/2 cup Côtes du Rhône or other fruity red wine
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh or 3/4 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
4 cups 2 % milk (or if you are feeling dangerous, go for the whole milk!)
2 tablespoons butter
3 tablespoons sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
Cooking spray
1 (8-ounce) package precooked lasagna noodles
1 cup (4 ounces) grated fresh Parmesan cheese

Add the mushrooms to the boiling water and cook 3 minutes.  Turn off the burner, cover and let sit for 20 minutes.  Drain porcini through a sieve over a bowl, squeezing to extract liquid. Reserve 1 1/2 cups liquid; Chop coarsely; set aside.

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic and green onion; sauté 30 seconds. Add mushrooms, and 1 teaspoon salt. Sauté 5 minutes or until mushrooms release moisture and begin to brown. Stir in wine, and mushroom liquid, parsley and rosemary. Bring to a simmer and cook until liquid is reduced to 3/4 cup (about 15 minutes). Remove from heat; stir in 1/4 teaspoon pepper.

To prepare béchamel, place milk in a 4-cup glass measure. Microwave at HIGH 3 minutes or until hot, stirring after 2 minutes. Melt butter in a large, heavy saucepan over medium heat. Add flour, stirring with a whisk, and cook 1 minute or until bubbly, stirring constantly. Gradually add milk, stirring constantly with a whisk. Bring to a simmer; cook over low heat 8 minutes or until sauce slightly thickens, stirring frequently. Remove from heat, and stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg.

Preheat oven to 350°.

Spread 1/2 cup béchamel in bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over béchamel; top with 1/2 cup béchamel. Top with 1 cup mushroom mixture. Sprinkle with 1/4 cup cheese. Repeat layers three times (dish will be very full). Cover with foil; place baking dish on a baking sheet. Bake at 350° for 30 minutes. Uncover lasagna; bake an additional 15 minutes or until cheese melts.

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