Lasagna with Exotic Mushrooms
Region: Italy
Category: Pasta with Vegetables
Season: Any
Difficulty: Easy

The mushrooms used in this preparation--wood ear mushrooms and trumpet mushrooms--are not as exotic as they used to be, but you are more likely to find them in a farmers market than a supermarket.  Ethnic markets, such as Chinese or Japanese are also good choices.  Free-form lasagna or tossed lasagna is a method where the cook uses sheets of lasagna with sauce or other aromatic ingredients as one would any pasta rather than using the lasagna for baking.  Remember that mushroom foraging without the proper training can be dangerous, so always buy your mushrooms at the store.  The recipe is easily doubled for more people.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 30 minutes

1 tablespoon extra-virgin olive oil

2 tablespoons unsalted butter

1 garlic clove, crushed

1 ounce white trumpet mushrooms

3 ounces wood ear mushrooms, sliced

1/4 cup red wine

2/3 cup veal or chicken broth

1 tablespoon burro mangiatto (see below)

2/3 cup fresh ricotta cheese

3 tablespoons freshly grated Parmigiano-rRggiano cheese

3 tablespoons finely chopped fresh parsley

1/4 pound no-boil (instant) lasagna

1. In a flameproof casserole, heat the olive oil with the butter and garlic over medium-high heat until the garlic begins to turn light brown.  Remove and discard the garlic.  Add the mushrooms to the casserole and cook for 3 minutes, stirring.  Pour in the wine and reduce to about 1 tablespoon, about 2 minutes.  Add the veal broth, reduce the heat to low, stir in the burro mangiatto, cover, and simmer for 20 minutes.  Stir in the ricotta and parmigiano cheeses and half the parsley.

2. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls.  Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente.  Drain without rinsing.

3. Lay one sheet of lasagna in a serving casserole.  Cover with some mushroom sauce and layer another sheet on top.  Continue layering until the sauce is used up.  Sprinkle the top with the remaining parsley and serve.

Variation: 

Note:  Burro mangiatto consists of mashing together 1 tablespoon butter with 1 tablespoon flour.

Posted: 12/25/2006