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Needlework Board - Any form of decorative stitching done by hand.
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Posted by on September 1, 2006, 9:00 am
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> > I'm thinking of making the mushroom lasagna very soon. Will let you
> > know how it works. After going to NW (farm country) NJ weekend before
> > last, we came back with a huge amount of fresh corn, 'maters, cukes,
> > italian peppers, and the cutest little round zuchini We've been on a
> > fest of tomato recipes, and amazingly the corn is still really fresh
> > (helps keeping it in the husks and cooking in them).
> > Just don't tell the wacky eaters what stuff is ;^)
> > Ellice
> Ellice,
> Mushroom lasagna.. wow.. sounds like it would be awesome.. Definately
> share the success of that one.
> Ang.
Sounds good. Recipe please.
I'll trade you for this one.
5 Mushroom Lasagna by Brenda Palmer
1 box+ lasagna pasta or freshly made pasta
2 lb. mushrooms, your choice. I like to use standard white agaricus,
portobello, shitake, oyster and enoki 3 T balsamic vinegar
3 cups heavy cream
1 teaspoon salt
pepper to taste
3 shallots
6 cloves garlic
3 Tablespoons dry sherry
1 lb ricotta cheese
4 oz regiano parmesan cheese, shaved
2 eggs, beaten
1/2 lb mozzarella, shredded
1 medium tomato, sliced
1 medium tomato, diced
2 Tablespoons butter
preheat oven to 425 degrees F.
saute shallots and garlic with butter in a skillet. reserving some enoki
and/or portabello slices for the top, chop the rest of the mushrooms and
saute with garlic and shallots. Deglaze your pan with sherry, add cream and
vinegar. simmer a few minutes and set aside. It should still be thin.
beat eggs in a bowl, combine with parmesan, riccota, basil, salt and pepper
and diced tomato.
spray 9x12 baking pan with vegetable oil spray and layer pasta noodles(you
can use them dry, they don't need to be "oven ready"), dot pasta with lumps
of riccota mixture, then pour msushroom crem over. You want to make this at
least 3 layers deep. On top layer spread mozzarella. Arranve the reserved
enoki or portablella slices and slices of tomato on top attractively.
If you are using dry pasta add 1/2 cup chicken stock poured into the
corners of the pan and seal tightly with foil before baking.
If using fresh pasta omit any added moisture.
Bake pasta50 minutes. Allow to rest at room temperature at least 10 minutes
before cutting
George
PS White Agaricus are plain old white mushrooms.
--
There is no such thing as being beneath one's dignity to put in an honest
day's work. Work *is* what gives us our dignity, as well as our sense of
self-worth. "Mishna 2(a)"
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Posted by Cheryl Isaak on September 1, 2006, 9:07 am
YUM!
If Ellice hasn't done it later today, I will.
Cheryl
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Posted by ellice on September 2, 2006, 5:50 pm
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>>> I'm thinking of making the mushroom lasagna very soon. Will let you
>>> know how it works. After going to NW (farm country) NJ weekend before
>>> last, we came back with a huge amount of fresh corn, 'maters, cukes,
>>> italian peppers, and the cutest little round zuchini We've been on a
>>> fest of tomato recipes, and amazingly the corn is still really fresh
>>> (helps keeping it in the husks and cooking in them).
>>>
>>> Just don't tell the wacky eaters what stuff is ;^)
>>>
>>> Ellice
>>
>> Ellice,
>> Mushroom lasagna.. wow.. sounds like it would be awesome.. Definately
>> share the success of that one.
>> Ang.
>
>
> Sounds good. Recipe please.
>
> I'll trade you for this one.
>
> 5 Mushroom Lasagna by Brenda Palmer
*snip*
show/hide quoted text
>
> George
>
> PS White Agaricus are plain old white mushrooms.
PS - I'm actually going to do the one from this month's Cook's, but it will
likely get slightly adapted - who knows. And I will definitely report the
results with recipe. Since I'm on a mushroom kick - I think I'm making some
mushroom-barley soup, as well. Can you tell I just got a huge batch of
fresh mushrooms, and shitakes, and some morels.
ellice
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> > know how it works. After going to NW (farm country) NJ weekend before
> > last, we came back with a huge amount of fresh corn, 'maters, cukes,
> > italian peppers, and the cutest little round zuchini We've been on a
> > fest of tomato recipes, and amazingly the corn is still really fresh
> > (helps keeping it in the husks and cooking in them).
> > Just don't tell the wacky eaters what stuff is ;^)
> > Ellice
> Ellice,
> Mushroom lasagna.. wow.. sounds like it would be awesome.. Definately
> share the success of that one.
> Ang.