Free-Form Lasagna With Wild Mushrooms and Parmesan Cream Recipe #358240
I found this recipe in the Chicago Tribune. It's based on a recipe from "Mushroom", by Alastair Hendy. Bravo, Alastair! I've made two servings at once, but I think anything more than that should be made in batches. I subbed half-and-half for the whipping cream, for a slight calorie saving. Use whatever mushrooms you like - I used oyster, shiitake and button. Use fresh herbs in this dish, because of the short cooking time. Even parsley would be preferred to dry herbs.
by duonyte
25 min | 15 min prep
SERVES 1
- 2 lasagna noodles or egg roll wraps
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 ounces fresh mushrooms (cremini, shiitake, porcini, oyster)
- 1/2 teaspoon minced fresh rosemary
- 4 tablespoons whipping cream
- 3 tablespoons freshly grated parmesan cheese
- salt, to taste
- fresh ground black pepper, to taste
- Clean the mushrooms, removing the stems, and slice 1/4 in thick.
- Cook the pasta or egg roll wrapper in boiling salted water. Remove and drain, unfolding them if they stick or clump together.
- In a large skillet, heat the olive oil and butter over medium-high heat until the butter melts and the foam subsides.
- Add the mushrooms and cook, without stirring, until they are browned on one side 2 to 4 minutes. Sprinkle with the rosemary, salt and pepper, and cook, stirring occasionally, until tender, about 3 minutes. Remove to a plate or small bowl.
- Return the skillet to medium heat. Pour in the cream and add 2 tbl of the Parmesan, stirring constantly, just until the cheese melts. Remove from the heat and season with salt and pepper.
- Dip the pasta or wrapper quickly into the sauce, turn to coat. Place on serving plate. Scatter the mushrooms over it.
- Dip the remaining pasta/wrapper and drape, slightly askew, over the mushrooms. Drizzle with any remaining sauce and sprinkle with remaining Parmesan.
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5 stars