Three-Mushroom Lasagna with Gorgonzola Sauce Recipe
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Ingredients: |
Ingredients: Before deciding to make this recipe, see the CAUTION warning below!
2 oz dried porcini mushrooms
3 cups boiling water
1 cup plus 1 tbsp butter (divided use)
3-1/2 tsp olive oil (divided use)
4 shallots or green onions, minced (divided use)
2 lbs white mushrooms, minced
1-12 tsp salt (divided use)
1/2 tsp pepper (divided use)
1/2 tsp dried tarragon (divided use)
cayenne pepper to taste
1/2 cup lemon juice (divided use)
2 cloves garlic, minced
3/4 lb shiitake mushrooms, stemmed, caps sliced 1/4 inch thick
Sauce:
1/2 cup flour
2 cups milk
1 cup heavy cream
1 cup grated Parmesan cheese (divided use)
6 oz Gorgonzola cheese (divided use)
1 lb lasagna noodles, cooked and drained
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Directions: |
Directions:Preheat oven to 375°.
Place porcini mushrooms in bowl, cover with boiling water and soak for 30 minutes. Drain mushrooms and RESERVE LIQUID..
Melt 2 tbsp butter and 1 tbsp oil in a large skillet. Add 1/2 the shallots and the white mushrooms, Saute until the liquid evaporates, about 5-7 minutes. Season with 1/2 tsp each of salt, pepper and tarragon.. Add generous dash cayenne and 2 tbsp lemon juice. Set aside.
Melt 3 tbsp butter and 1-1/2 tbsp oil in the same skillet. Add remaining shallots and garlic and saute 30 seconds. Add shiitake and porcini mushrooms and saute 3 minutes. Add 1 cup reserved porcini mushroom liquid and simmer covered 5 - 10 minutes. Uncover and cook until liquid evaporates. Season with remaining 2 tbsp lemon juice, salt and pepper to taste. Add to the white mushroom mixture and set aside.
Sauce: melt 1/2 cup butter in saucepan over medium heat, add flour and cook 2-3 minutes, stirring constantly. Whisk in remaining porcini liquid, milk and cream. Bring to a boil, whisking constantly, until thickened and smooth. Reduce heat and simmer for 5 minutes. Add Gorgonzola and 1/2 cup Parmesan cheese. Add 1 tsp salt and several dashes of cayenne.
Butter two 9x13 baking pans. Layer noodles, thin layer of mushrooms, and 1/2 cup of sauce two times in each pan, ending with a layer of noodles, leftover sauce, and Parmesan cheese. Dot each pan with small pats of butter.
Bake uncovered for 30 minutes or until bubbling and lightly browned on top. |
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Personal
Notes: |
Personal
Notes: CAUTION: This recipe is neither practical nor easy. It's dammed hard to make but I guarantee it will be worth it. Your oven will probably be heating your entire house on preheat before you're ready to put the lasagna in. Be aware that this recipe is for TWO lasagnas! Bad news: that's a LOT of lasagna. Good news: you can freeze one of them before you bake it, and cook it later. If you want to impress someone who is a food snob, or just want to amaze your friends, this is the perfect recipe to make. Feel free to wipe your brow and indulge in a glass of wine when it's finally in the oven.
From "The Artful Table: Great Food from the Dallas Museum of Art League."
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