Lasagna Bianca

Ingredients:

This lasagna can be made just with mushrooms, or also with a combination of mushrooms and asparagus, cooked spinach, zucchini or green peas. 

Fresh lasagna or dried lasagna sheets

2 cups of mushrooms (cremini or mixed)

1 tbsp of rehydrated dried mushrooms (optional)

1 cup of other green vegetables, like spinach or asparagus or peas fresh or frozen (optional)

1 crushed garlic clove

1 diced shallot

1 tbsp of thyme or sage

1 1/2 cups of grated mozzarella or fontina

1/2  tbsp of chopped sage, basil or parsley (optional)

For the bechamel sauce:

2 1/2 tablespoons of butter

2 tablespoons of white flour

2 cups of milk

Salt

Nutmeg to taste

In a pan with olive oil cook the, shallot and garlic for a few minutes.  Add the fresh mushrooms and saute for a 3 to 5 minutes. At this point you can deglaze the pan with a small amount of white wine and let it reduce, (optional). Mix in the green vegetables, the thyme,  and the re-hydrated mushrooms.  Season with salt an pepper and set aside.

Preheat the oven at 350 degrees. 

To make the bechamel in a medium size soup pot. Melt the butter slowly, in medium low heat so it does not burn, when melted and starting to bubble add the flour and stir constantly until a light golden roux in formed. Turn up to the heat to medium high, add 1/2 cup of the milk and whisk fast until all the roux in dissolved into the milk. Add the rest of the milk and bring to a boil. At this point the sauce should thicken to coat the back of a spoon. Add nutmeg, salt and pepper to taste.

In a lasagna dish, put some of the bechamel on the bottom and spread well. Drizzle as small amount of olive oil to prevent the lasagna from sticking to the bottom. Put the first layer of lasagna pasta on the bottom, add the mushroom and vegetable mix on top, drizzle with bechamel and sprinkle with cheese. Do this again and again until you reach the top of the lasagna pan. Then cover with one last set of pasta sheets, pour bechamel and cheese on top. Cook covered with aluminium foil in the oven for 20 minutes, uncover and cook for another 10 minutes until the cheese on the top turns a golden color. Sprinkle with Parmesan cheese before serving. 

Linguini with Mushrooms

Ingredients

• 8 ounces/4 cups finely sliced cremini mushrooms
• 2 tbsp of dried mushrooms
• 1/3 cup extra-virgin olive oil
• 1 tablespoon of kosher salt 
• Small clove garlic, minced
• 1 lemon, zested and juiced
•  1 teaspoon of fresh thyme leaves
• 1 pound linguine (preferably fresh linguini)
• 1/2 cup of chopped parsley
• 2 to 3 tablespoons freshly grated Parmesan.
• 1/4 cup of cream optional

Rehydrate the dried mushrooms in some water for about 15 minutes. Slice the fresh mushrooms finely,  and saute them in a pan with the oil, salt, minced garlic, lemon juice and zest, and the thyme leaves. Add dried mushrooms with the liquid and cream and let the sauce reduce a little. 

Cook the pasta al dente in salted water,  and toss in the pan with the mushroom mixture.

Toss everything together well, and then add the parsley, cheese and pepper before tossing again. 

Lemon and Garlic Butter Roasted Mushrooms

Ingredients:

1 pound mushrooms such as cremini or white, halved lengthwise if large
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice

1/4 cup chopped flat-leaf parsleyPreheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.

By Smitten Kitchen