BFTP = Blast from the past 🙂
I first made this lasagna back in the summer of 2008 after being inspired by a delicious piece of Mushroom Lasagna that I had eaten earlier that week from the Italian Market on Young St. It’s almost time for a remake, so I thought I would share my oh-so-dreamy version (not recipe as you will see it is a ‘bit of this’ and a ‘splash of that’, like most of my cooking).
The six mushrooms were Cremini, Portobella, Porcini, Chanterelle, Oyster and Shitake. I used fresh Cremini 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 beated egg, Parm, and some grated Nutmeg.
This lasagna is definitely a main meal, but believe it or not the others also paired it with a grilled NY Striploin. I was still vegetarian at the time but trust me, there is nothing lacking in this dish as is 🙂 This is probably one of the most flavorful Italian-inspired meals that I have ever made.