Rich porcini broth and nutty Parmigiano-Reggiano add deep umami taste to this vegetarian lasagna. Plain white button mushrooms will work in place of cremini. Serve with a simple green salad for a satisfying meal.
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
How to Make It
Preheat oven to 350°.
Combine 1 cup boiling water and porcini. Cover and let stand 30 minutes; strain mixture through a cheesecloth-lined sieve over a bowl, reserving liquid and mushrooms.
Melt butter in a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shallots to pan; sauté 3 minutes. Add cremini and exotic mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; sauté 6 minutes or until mushrooms are browned. Add thyme and 3 garlic cloves; sauté 1 minute. Stir in wine; bring to a boil. Cook 1 minute or until liquid almost evaporates, scraping pan to loosen browned bits. Remove from heat; stir in cream cheese and 1 tablespoon chives. Add reserved porcini mushrooms.
Heat a saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 3 garlic cloves to pan; sauté 30 seconds. Add the reserved porcini liquid, 2 3/4 cups milk, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil. Combine remaining 1/4 cup milk and flour in a small bowl; stir with a whisk. Add flour mixture to milk mixture, and simmer 2 minutes or until slightly thick, stirring constantly with a whisk.
Spoon 1/2 cup sauce into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray, and top with 3 noodles. Spread half of mushroom mixture over noodles. Repeat layers, ending with remaining sauce. Sprinkle cheese over top. Bake at 350° for 45 minutes or until golden. Top with remaining 1 tablespoon chopped chives.
nice flavor...sophisticated and complex. i found the shallots a little on the sweet side, maybe lessen shallots and substitute a more pungent onion like brown. tempering the slurry with some of the hot sauce made for a beautiful, silky texture. all in all a nice pasta dish.
I have made this recipe twice. Once, to kind of try it out, and then again for our Christmas eve dinner. It was amazing both times. Kind of expensive to get the special mushrooms, but for sure worth it!
Smelled much better than it tasted… it was good but not excellent so may not be worth the time it takes to make it. I admit it I couldn't find the dried porcini mushrooms. I also used two 8 oz packages of mushrooms instead of an 8 oz and a 4 oz and it seems like just enough.
I loved every part of this recipe. It did take about 1.5 hours to make, but the sauce was excellent, the filling was excellent, the end product was amazing! The porcini broth was very flavorful all on its own.
I did not care for this recipe at all. I had been looking forward to cooking this dish all week, and after sitting down to dinner with my husband, I realize it tasted meh! It's a waste of cream cheese and the money spent for the purchase of various mushrooms for this lasagna. I used gluten-free, rice lasagna noodles (no boiling and oven ready), and I am convinced that crap needs to be taken off the shelf.