This does eight or more depending on your portions. It is rich so you need a plain green salad and lots of crusty bread with it. You can use any dried mushrooms with it, but I like the taste of the porcini yum! Used it as one of the “hot dishes” when we have had “open house”
Cal per portion, you don’t want to know
2 x 50g that’s about 2oz, packets of dried porcini mushrooms.
8oz button mushrooms chopped.
4 cloves of garlic crushed.
4 medium onions (not too large) chopped.
4 good tablespoons of chopped fresh parsley, flat leaf if you can get it.
4 tablespoons of good olive oil.
2 mushroom or vegetable stock cubes
2 pints whipping cream (oh heck)
4 oz butter
2 tablespoons vegetable oil
2oz plain flour
1 and a half pints of milk
2 good pinches of freshly ground nutmeg
About 20 sheets of fresh green lasagne you can use the no pre cook dried type if you wish, matter of choice and time *g* used both, tastes the same it’s the filling you see …
12 tablespoons freshly grated parmesan cheese
2 oz butter.
How to make.
Soak the dried porcini in two pints of warm water for two hours. In other words sit them in a bowl and go watch a film Come back, remove mushrooms and strain well. KEEP THE LIQUID ALL THE FLAVOUR OF THE MUSHROOMS IS IN THE WATER, SO MAKE SURE YOU USE IT FOR THE SAUCE
Chop the porcini and the other mushrooms, then fry the garlic, onion and parsley in two tablespoons of the oil for about 10 minutes, no browning of the onions… soft and transparent. Add the mushroom liquid (water you soaked them in) plus stock cubes and boil for 10 minutes. Then add the cream and simmer very gently for 35 mins…
Note; at this point you have a superb, rich cream of mushroom soup, I have used it as such.
Once done set aside to cool.
Then make the Bèchamel sauce. Heat oil and 4 oz of butter in a pan, then add the flour and stir in. mix in milk and bring to the boil over a moderate heat whisking well until smooth, and not too thick (coat the back of a spoon thickness) Add salt, black pepper and nutmeg to taste.
Now you can blanch the fresh lasagne sheets in a pan of hot water(with the other two tablespoons of oil in) of about a minute doing two or three at a time then plunge them into cold water and put on a clean tea towel to dry, before using them for layering. OR use the no pre cook dried type, up to you….
Then you layer it up the lasagne in what ever dish you have, pasta, some mushroom filling, Bèchamel l sauce and some of the grated parmesan. Don’t make the layers too thick with the filling… keep layering. Finish with Bèchamel cheese and dot with the other 2 oz of butter..
Now you chill it for 24 hours, you don’t have too, but it makes the flavour better. Then you cook it at gas mark 6 200 degrees C that’s 400 degrees F, for about 30 to 40 mins might take 45 depending on how deep you have it…