Lasagna with Portobello Mushrooms
Region: Italy
Category: Pasta with Vegetables and Meat
Season: Any
Difficulty: Easy and Quick

Large patches of broken lasagna make a perfect bed for the rich dark taste of portobello mushrooms.  The strong flavors are memorable and more so with a drizzle of chile-flavored olive oil. 

[photo: Clifford A. Wright]

Yield: Makes 2 servings
Preparation Time: 25 minutes

1/2 pound lasagna, broken into quarters

1/3 cup extra-virgin olive oil

2 ounces pancetta, sliced into thin strips

1/4 pound portobello or white (button or common) mushrooms, brushed clean and sliced

1 to 2 garlic cloves, finely chopped

Salt and freshly ground black pepper to taste

1/2 cup dry red wine

12 fresh basil leaves, finely chopped

Freshly grated Parmigiano-Reggiano cheese to taste

1. In a large skillet, heat the olive oil over high heat with the pancetta and garlic for 1 minute, stirring.  Add the mushrooms, season with salt and pepper, and cook until the mushrooms are softer looking, stirring frequently, about 6 minutes.  Pour in the red wine and add the basil and cook until the wine has evaporated, about 4 minutes.  Reduce the heat to low while the pasta cooks.

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. Transfer the pasta to a serving platter or individual pasta bowls and cover with the mushrooms and serve with parmigiano cheese.

Variation: 

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Posted: 12/27/2006