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 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.
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.
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