March 05, 2018
Comfort Food, Main Dish, Snacks,
Pasta, Lasagna, Vegetables, Mushrooms, Cooking For A Crowd, Pantry/Shelf, Brunch, Christmas, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Potluck, Sunday Dinner, Winter, Weeknight Meals, Vegetarian, Wine, Kosher Dairy more
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"From Super Food Ideas August '17. Please note that 40 minutes standing time has not been included in the times."
Make Nechamel Sauce - place milk, onion, bay leaves, cloves and nutmeg in a large saucepan over medium heat and bring to a simmer and then remove from heat and set aside for 30 minutes to allow flavour to infuse.
Meanwhile, make Mushroom Filling - place porcini mushrooms in a large heatproof bowl and cover with boiling water and set aside for 30 minutes to soak.
Strain milk mixture over a large jug and discard solids. Melt butter in a large saucepan over high heat until foaming and then add flour and cook, stirring, for 1 to 2 minutes or until flour appears grainy and remove from heat and then gradually whisk in milk until combines. Place over a medium heat and cook, stirring constantly, for 5 minutes or until sauce boils and thickens and then remove from heat and stir in parmesan and set aside.
Drain mushrooms, reserving 1/2 cup of the soaking liquid.
Heat oil in a large frying pan over medium heat and add onion and garlic and cook, stirring for 5 minutes or until onion has softened and then add to the porcini mushrooms with the reserved liquid.
Melt 20 grams butter in the same pan over high heat until foaming and then add a 1/4 of the thinly sliced portobello mushrooms and cook, stirring for 5 minutes or until tender and golden and transfer to the porcini mixture and then repeat 3 more times, with remaining butter and mushrooms, reheating pan between batches.
Return mushroom mixture to pan and add wine and thyme and bring to the boil and then cook, stirring for 2 minutes or until wine reduces by half and then add cream and cook, stirring for 10 minutes or until mixture boils and thickens and then remove from heat and season with salt and pepper.
Preheat oven to 200C/180C fan forced.
Spoon a little of the mushroom mixture over the base of a 12 cup capacity shallow baking dish and top with 3 lasagne sheets.
Spoon over a 1/3 of the bechamel sauce and top with 1/2 the mushroom mixture and continue layering lasagne sheets, bechamel and mushroom mixtre, finishing with bechamel.
Sprinkle with parmesan and drizzle with cream and top with thickly sliced portobellow mushrroms and bake for 40 minutes or until heated through and golden brown and then stand for 10 minutes before serving.
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