Mushroom Lasagne: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves8 (main dish) or 12 (side dish)

Active time:40 min
Start to finish:1 1/2 hr

December 2008

If you’re looking for a lasagne that can play the lead as a vegetarian main dish or a supporting role to a meaty roast, this is it. Plain white mushrooms get a little oomph from a few dried porcini, but it’s the magic of a dash of soy sauce and a generous glug of Sherry that brings out their true depth of character. Add a cheesy sauce and some noodles and you’ve got a star right there on the dinner table.

Learn how our executive food editor developed this sure-fire hit for the holidays.

1/2 oz dried porcini (about 1/2 cup)
1 1/4 cups boiling-hot water
4 garlic cloves, finely chopped
3 tablespoons olive oil
1 medium onion, finely chopped
1 lb white mushrooms, sliced 1/4 inch thick
1 tablespoon soy sauce
6 tablespoons medium-dry Sherry, divided
3 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 1/2 cups milk
1/2 teaspoon grated nutmeg
1/4 lb grated Parmigiano-Reggiano (about 1 cup), divided
1/2 cup chilled heavy cream
12 Barilla no-boil lasagne noodles (from 1 box)

Soak porcini in hot water 15 minutes. Strain through a fine-mesh sieve (lined with a paper towel if liquid appears gritty) into a small bowl, pressing on porcini. Reserve liquid and rinse porcini to remove any grit, then chop.
Preheat oven to 425°F with rack in upper third.
Cook garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring, until pale golden, about 1 minute. Stir in onion and 1/4 tsp salt and reduce heat to medium-low. Cook, covered, stirring occasionally, until softened, about 5 minutes.
Remove lid and increase heat to medium-high. Add sliced mushrooms and 1/4 tsp salt and sauté until softened and juicy, about 5 minutes. Add porcini, soy sauce, and 1/4 cup Sherry and cook, stirring, until liquid has evaporated and mushrooms begin to brown, 5 to 8 minutes. Remove from heat.
Melt butter in a heavy medium saucepan over low heat. Add flour and cook roux, whisking, 3 minutes. Add reserved porcini liquid and milk, whisking. Bring to a boil, whisking, then simmer, whisking frequently, 3 minutes. Remove from heat and whisk in remaining 2 Tbsp Sherry, nutmeg, 3/4 tsp salt, 1/2 tsp pepper, 1/2 cup cheese, and mushroom mixture.
Spread about 1 1/3 cups sauce over bottom of a 13- by 9-inch baking dish. Cover with a layer of 3 lasagne noodles. Repeat layering sauce and noodles 3 more times, using up sauce and ending with noodles.
Beat cream in a bowl until it holds soft peaks, then spread over noodles. Sprinkle evenly with remaining 1/2 cup cheese.
Cover pan tightly with foil and bake 20 minutes. Remove foil and bake, uncovered, until golden brown, about 20 minutes more. Let stand at least 10 minutes before serving.

Cooks’ notes:

Mushroom cream sauce can be made 1 day ahead and chilled (covered once cool). Reheat before using, thinning with a little water.
Lasagne, without whipped cream, can be assembled 4 hours ahead and chilled, covered with foil. Top with whipped cream, then bake, covered, until beginning to bubble before removing foil.

Recipe by Kemp M. Minifie

Photograph by Stephanie Foley