Free-Form Lasagna With Wild Mushrooms and Parmesan Cream

duonyte's Note:

I found this recipe in the Chicago Tribune. It's based on a recipe from "Mushroom", by Alastair Hendy. Bravo, Alastair! I've made two servings at once, but I think anything more than that should be made in batches. I subbed half-and-half for the whipping cream, for a slight calorie saving. Use whatever mushrooms you like - I used oyster, shiitake and button. Use fresh herbs in this dish, because of the short cooking time. Even parsley would be preferred to dry herbs.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 1

• 2 lasagna noodles or 2 egg roll wraps
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 ounces fresh mushrooms (cremini, shiitake, porcini, oyster)
• ½ teaspoon minced fresh rosemary
• 4 tablespoons whipping cream
• 3 tablespoons freshly grated parmesan cheese
• salt , to taste
• fresh ground black pepper , to taste

Directions:

1. Clean the mushrooms, removing the stems, and slice 1/4 in thick.
2. Cook the pasta or egg roll wrapper in boiling salted water. Remove and drain, unfolding them if they stick or clump together.
3. In a large skillet, heat the olive oil and butter over medium-high heat until the butter melts and the foam subsides.
4. Add the mushrooms and cook, without stirring, until they are browned on one side 2 to 4 minutes. Sprinkle with the rosemary, salt and pepper, and cook, stirring occasionally, until tender, about 3 minutes. Remove to a plate or small bowl.
5. Return the skillet to medium heat. Pour in the cream and add 2 tbl of the Parmesan, stirring constantly, just until the cheese melts. Remove from the heat and season with salt and pepper.
6. Dip the pasta or wrapper quickly into the sauce, turn to coat. Place on serving plate. Scatter the mushrooms over it.
7. Dip the remaining pasta/wrapper and drape, slightly askew, over the mushrooms. Drizzle with any remaining sauce and sprinkle with remaining Parmesan.

Reviews

[AZPARZYCH]

This was sooo good! I used 1/2&1/2 instead of the cream as that is what I had and a mix of oyster, baby bella and button mushrooms, and all dried herbs. This turned out really good; I think next time I will buy some flat straight lasagna noodles, I used the ones that have the wavy edges so it didn't look as pretty when I stacked it up offset. Made for 123Hits.

[bluemoon downunder]

A delicious mushroom recipe which I greatly enjoyed for today's lunch. I used 2 lasagne noodles, a mix of oyster mushrooms and Swiss Browns, low-fat cream (still amply creamy for my taste) and I added some minced garlic, sage and thyme when adding the rosemary, salt and pepper. Thank you for sharing this yummy recipe, duonyte. Made for Newest Zaar Tag.