Here’s what
you need:
16 oz sliced
white mushrooms
8 oz sliced
shitake mushrooms – make sure no stems are hiding in the package- they’re tough
and chewy. Cut them off and search the pile to be sure none are hiding.
16 oz sliced
portabella mushrooms – gills removed – use a small spoon to scrape them away.
1 oz dried
porcini mushrooms – soaked in 1 ½ C boiling water for one hour. KEEP that water!
3 cloves
garlic, minced
10 oz cherry
tomatoes
12 lasagna
noodles
1 t
cornstarch
1 T Earth
Balance butter
½ C dry
white wine
Dried basil
1 recipe
cashew ricotta
(1 ½ C raw
cashews soaked in water for one hour. Drain off water. Place in blender with ½
C fresh water, 2 T lemon juice, 1 clove
garlic, 2 T Nutritional yeast {optional, but adds a nice cheesy taste}, dash of
onion powder. High speed, scraping down sides as needed, until creamy and
fluffy.)
Here’s what
you do:
Clean all
the mushrooms and chop the larger pieces in about ½ inch chunks. Cut the soggy
porcinis in smaller pieces too. Sautee
them all in a large pan in about 1 T olive oil. Be patient. It takes about 12-15 minutes to
get them browned on most sides.
Add another
1 T olive oil and drop in the minced garlic. Cook the garlic in the puddle of
oil until it is fragrant – do not brown it! Even if you have to turn off the
heat and let it just warm, that’s OK. Mix the garlic and mushrooms together.
At the same
time that the mushrooms are cooking, reduce the soaking water from the porcinis.
I added ½ C of dry white wine, some salt and pepper and simmered the liquid for
about 10 – 15 minutes. You want about ½ C liquid. When reduced, add 1 T Earth Balance butter and
thicken it with about 1 t cornstarch. Instead of adding the cornstarch directly
into the warm liquid, remove ¼ of liquid
to a small bowl, sprinkle the cornstarch over it and whisk until totally
dissolved. At this time, you can drizzle the slurry directly into the hot
liquid – no lumps! Works like a charm every time. Heat until thick and glossy.
The small amount of butter adds nice body and gloss. Pour the sauce over the
mushrooms.
At the same
time that all this is going on, sauté some cherry tomatoes by heating them in ½
T of olive oil. When they seem ready to ‘burst’, prick them with a sharp knife
to release some juice and pressure. Continue to sauté them until they are nicely
wilted and deglaze the pan with some more wine. Remove from heat and set aside.
You want it to be a bit juicy.
Assemble the
lasagna as follows: spray an 8 or 9 inch square pan and place about 10 tomatoes
in the bottom of the pan to keep the pasta from sticking. Create layers of
pasta, mushrooms, cashew ricotta until everything is used up. Leave some pasta
for the top layer and pour the remaining tomatoes over the top, tucking any
stray corners of pasta down. I drizzled some more wine over the top to prevent
dryness. Sprinkle with dried basil. Bake 350 degrees until heated through –
about 30 minutes.
(printable recipe)
(printable recipe)
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