Guest Post: Mushroom Lasagna by Mmm...is for Mommy

We've got a guest in our kitchen today... The very talented Heather of Mmm...is for Mommy. You may recognize Heather from her previous post, the delicious Truffled Roasted Crimini Pizza... now she's back sharing another tasty mushroom recipe with us! 

I’m back! I kind of feel like a guest host on SNL... you have to do awesome the first time to be asked back, so a big thank you to Mushrooms Canada for having me return for seconds!

Although I have had months to prepare, I have had a bit of ‘mushroom block’. There are so many awesome recipes on mushrooms.ca that every idea I could come up with had already been done. Seriously, this is the best grouping of mushroom recipes (and photos) you will find anywhere. So what I am going to share today is my favourite mushroom recipe that dates back to pre-child, pre-dSLR, pre-blog even... but (very amateur) photos still exist of it’s original creation in 2008, that’s how I’ve always rolled, camera in hand.


This lasagna has made hardcore carnivores stray to the green side (at least for a meal). It’s so rich and decadent that I only make it for special occasions, it’s not everyday fare. This recipe is written in story form, and when I started modifying the format, it just felt wrong. This lasagna is a story.

The six mushrooms are Crimini, Portobella, Porcini, Chanterelle, Oyster and Shiitake. I used fresh Crimini and Portabellas and the rest were re-hydrated from dry form. In a large pot, I sauteed up a large minced shallot along with about two pounds of assorted roughly chopped mushrooms.


A pot full of mushrooms turns into not so many after simmering in a bath of butter, extra virgin olive oil and white wine. I cooked the mushrooms down quite a bit, added some herbs de Provence, some extra sage (I used dried in this case, but fresh would have been oh so yummy), salt and pepper. I fed them some some extra wine and a splash of vegetable broth until they looked like they were having just the right amount of fun.


Right before I was ready to build the lasagna, I added about a pint (yikes) of heavy cream and a bit of freshly grated Parmigiana Reggiano. I put together the lasagna using layers of nice flat lasagna sheets (dry, but softened in water for about 30 minutes... I never precook my lasagna noodles), the mushroom cream, shredded mozza and more Parm, as well as a layer of Ricotta, which I had mixed with a beaten egg, Parm, and a pinch of grated Nutmeg. I bake this lasagna for 45 minutes to an hour at 350 degrees.


This recipe is an oldie, but a goodie, my absolute favourite mushroom recipe and I know you will enjoy it.

If you like this recipe, you might also like:
Creamy Mushroom Lasagna
Creamy Spinach Mushroom Lasagna
Fresh Mushroom Lasagna

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Thanks so much Heather for being our guest. Lasagna is always a favourite and I love how many mushroom varieties are used in it! Don't forget to follow Heather on her blog Mmm...is for Mommy, on Twitter and on Facebook.

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