Ingredients
Mushroom Lasagna
2 whole onion, thinly sliced
2 whole leeks, white part thinly sliced
6 cloves garlic, sliced
6 sprigs thyme
2 cup swiss chard
3 lb baby portabella mushrooms
½ cup mascarpone
3 tbsp sherry vinegar
1 tbsp balsamic vinegar
as needed butter
2 cup ricotta cheese
2 cup parmigiano reggiano
as needed italian parsley, finely diced
as needed salt
as needed olive oil
Pasta Dough
400 gram flour
4 eggs
1 tbsp salt
Garlic Chips
10 cloves garlic
1 cup oil
salt
Mushroom Broth
1 lb baby portabella mushrooms
4 cup water
to taste salt
to taste pepper
Mushroom Bechamel
4 tbsp butter
¼ cup all-purpose flour
1 ½ cup milk
1 ½ cup mushroom broth
1 tsp nutmeg
to taste salt
Tools
2 pan
1 food processor
1 saucepan
Directions
Mushroom Lasagna
Step 1
Make garlic chips.
Step 2
Make mushroom broth.
Step 3
Make pasta dough.
Step 4
Make mushroom bechamel.
Step 5
Separate large pan, sauté onions about 10 mins over medium low heat. Add leeks, garlic, thyme. Cook about 8 mins.
2 whole onion, thinly sliced
2 whole leeks, white part thinly sliced
6 cloves garlic, sliced
6 sprigs thyme
1 pan
Step 6
Finally add chard leaves, cook until just wilting. Season with salt. Transfer to food processor and purée until fine, move to mixing bowl.
2 cup swiss chard
as needed salt
as needed italian parsley, finely diced
1 food processor
Step 7
In large pan over high heat, add neutral oil and sauté mushrooms. Cook in batches. Cook until browned and all moisture is gone, transfer to processor and chop to chunky, should still have texture.
as needed olive oil
3 lb baby portabella mushrooms
2 pan
1 food processor
Garlic Chips
Step 1
Thinly slice garlic. Add to cold water, bring to boil.
10 cloves garlic
Step 2
Drain, pat dry. Get oil medium heat, fry till just browning, set on paper towel.
1 cup oil
Step 3
Add salt to taste.
salt
Mushroom Broth
Step 1
Slice mushrooms and cook in water low simmer for one hour. Strain and season with salt and pepper.
4 cup water
1 lb baby portabella mushrooms
to taste salt
to taste pepper
Mushroom Bechamel
Step 1
In saucepan over med heat, melt butter. Whisk in flour and cook about 2 mins, don’t let brown.
4 tbsp butter
¼ cup all-purpose flour
1 saucepan
Step 2
Whisk in milk, then mushroom broth. Cook about 8 mins, it’ll thicken. Add nutmeg and salt, set aside and cover with plastic wrap so skin doesn’t form.
1 ½ cup milk
1 ½ cup mushroom broth
1 tsp nutmeg
to taste salt
