Wild Mushroom Lasagne

Wild Mushroom Lasagne
Photo by Gourmet Studios

Ingredients

  • 1 ½ ounces freshly grated Parmesan
  • 18 7- by 3 1/2-inch sheets dry no-boil lasagne
  • 4 ½ ounces freshly grated Parmesan
  • 2 pounds fresh white mushrooms
  • 3 cups water
  • 1 ½ teaspoons salt
  • 2 teaspoons Dijon mustard
  • + 13 more ingredients
    • 2 large zucchini
    • ½ pound grated mozzarella
    • ½ cup all-purpose flour
    • 2 ½ teaspoons salt
    • 2 ounces dried porcini mushrooms
    • 2 teaspoons fresh thyme leaves
    • 6 tablespoons Sherry
    • 5 cups whole milk
    • ½ cup unsalted butter
    • ¼ teaspoon ground black pepper
    • 5 tablespoons unsalted butter
    • 3 garlic cloves
    • 1 large onion

In a small saucepan bring water to a boil and remove pan from heat. Stir in porcini. Soak porcini 20 minutes. Lift out porcini, squeezing out excess liquid, and reserve soaking liquid. In a sieve rinse porcini to remove any grit and pat dry. Chop porcini and transfer to a large bowl. Simmer reser...

View full recipe at Epicurious

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