- 1 pound portobello mushrooms
- 1 ounce dried porcini or morel mushrooms
- 2 1/2 cups milk
- 4 1/2 tablespoons butter
- 4 1/2 tablespoons flour
- Salt and white pepper to taste
- 1/8 teaspoon grated nutmeg
- 1/4 cup olive oil
- 4 tablespoons butter
- 1 pound white mushrooms, thinly sliced
- 1/3 cup chopped parsley
- 3 large garlic cloves, finely chopped
- Salt and freshly ground pepper
- 1 pound lasagna noodles
- 3/4 cup freshly grated parmesan
Remove stems from portobellos. Set stems aside.
Cut caps into thin slices. Set aside.
Cover porcini with 1 cup warm water. Set aside to soak.
Bechamel sauce: Heat milk in heavy saucepan over medium heat.
Turn it off just before it boils.
In another saucepan, make roux by melting butter. Add flour. Cook, stirring
constantly, over medium heat for 2 minutes.
Quickly add milk. Whisk until thickened. Cook, stirring constantly, until sauce
comes to a boil. Season with salt, pepper and nutmeg. Transfer to double boiler.
Add portobello stems. Cook over very low heat for 30 minutes. Remove stems.
Strain porcini mushrooms. Add liquid to sauce.
Mushroom filling: Coarsely chop hydrated porcini.
Heat 2 tablespoons oil and 2 tablespoons butter in wide skillet over high heat.
Add half of white mushrooms. Saute for 5 minutes, or until they begin to soften
and color around edges. Toss with half of parsley and garlic. Season with salt
and pepper. Remove to bowl.
Repeat with remaining mushrooms, including porcini.
Add juices that collect to sauce.
Meanwhile, boil the lasagna noodles as directed on the package and drain.
To assemble: Butter 9-by-12-inch baking dish. Cover with layer of
pasta. Add layer of 1/2 cup bechamel sauce, one-fourth of filling and 2
tablespoons grated cheese.
Repeat this layering until you have 4 layers of filling.
Spread final layer of pasta with remaining sauce and cheese.
Preheat oven to 400 degrees. Cover lasagna with foil.
Bake for 20 to 30 minutes, or until heated through.
Remove foil. Bake for 10 to 15 minutes, or until browned in spots on top.
Made by Jim for the April 2002 potluck.
Potluck Recipe