Mushroom Lasagna with Sherry and Whipped Cream
Pasta and Pizza | Italian cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
17
🍽️ Servings
10
Description
Mushroom Lasagna with Sherry and Whipped Cream
Ingredients
- Aspen mushrooms - 15.9 oz
- Dried Chinese mushrooms - ½ cup
- Garlic - 4 cloves
- Water - 1¼ cups
- Olive Oil - 3 tablespoons
- Onion - 1 head
- Soy Sauce - 1 tablespoon
- Sherry - 6 tablespoons
- Butter - 3 tablespoons
- Wheat Flour - 4 tablespoons
- Milk - 2½ cups
- Ground Nutmeg - ½ teaspoon
- Cream 22% - ½ cup
- Grated Pecorino Pepato Cheese - 4.2 oz
- Lasagna dough - 12 pieces
- Herbs - to taste
- Passata Tomato Sauce - 5.3 oz
Step by Step guide
Step 1
Soak the dried mushrooms in hot water for 15 minutes. Strain through a fine sieve and squeeze out the excess water. Reserve the mushroom liquid and rinse the mushrooms in cold water to remove any remaining sand, then chop finely.
Step 10
Tightly cover the lasagna with foil and place it on the middle rack in an oven preheated to 410°F. After 20 minutes, remove the foil and bake until golden brown for another 20 minutes (or a little longer). Before serving, let the lasagna cool for 10 minutes and sprinkle with chopped herbs.
Step 2
Cut the fresh mushrooms into pieces (about 5 mm thick). Mince the garlic and finely chop the onion.
Step 3
In a heavy saucepan over medium heat, sauté the minced garlic in olive oil for 1 minute. Lower the heat, add the chopped onion and salt (¼ teaspoon), cover, and cook for another 5 minutes, stirring occasionally.
Step 4
When the onion is soft, remove the lid, increase the heat (to medium-high), add the fresh mushrooms, salt (¼ teaspoon), and sauté until soft (about 5 minutes). Add the soaked dried mushrooms, soy sauce, 4 tablespoons of sherry (preferably dry), and cook, stirring, for 5-8 minutes. When the liquid evaporates and the fresh mushrooms darken, remove from heat.
Step 5
Melt the butter in a heavy saucepan (medium size) over low heat. Add the flour to the butter, then add the tomato paste and sauté for 3 minutes. Gradually pour in the milk and the liquid in which the mushrooms were soaked, stirring constantly. Bring to a boil while continuing to stir and cook for another 3 minutes.
Step 6
Remove the saucepan with the sauce from heat. Add the remaining 2 tablespoons of sherry, nutmeg, salt (¾ teaspoon), black pepper (½ teaspoon), ½ cup of Parmesan, the mushroom mixture, and mix thoroughly.
Step 7
Spread a layer of the mushroom sauce (1⅓ cups) evenly in a baking dish (approximately 26x18 cm), then place 3 sheets of lasagna on top (the edges should overlap). Alternate layering sauce and pasta for another 3 times.
Step 8
Gently whip the chilled cream (just until thickened but not fluffy) and spread it evenly over the last layer of pasta, then drizzle with the remaining tomato sauce.
Step 9
Sprinkle with the remaining Parmesan.
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