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Rachel Roddy’s recipe for mushroom and taleggio lasagne | Meals

A month in the past I purchased myself a stainless-steel oven tray. Not solely was it the final one within the store, nevertheless it was additionally the final of a measurement that was quickly to be discontinued. Not that I wanted additional convincing of my want for this splendid, useful tray. It was solely as I carried it residence, with the underside of the provider bag bumping towards my ankles, that it crossed my thoughts it may not slot in our oven.

It didn’t. And never by a fraction, both: it was as a lot as 30cm too lengthy and deep sufficient for 10 layers of pasta. Even so, it was splendid – and I’m dysmetric. I went straight again and swapped it for what I really wanted: a brand new however acquainted 32cm x 22cm x 6cm rectangular porcelain dish for lasagne (I cracked the final one).

Figuring out what number of pasta sheets your dish takes is a number of the finest lasagne recommendation I’ve ever acquired. Mine, for instance, takes two contemporary or three dried per layer, and I like 5 layers for this specific lasagne, which turns the method into one among division and building.

For this recipe you want 600g mushrooms, a combination, if doable (chestnut, portobello, porcini, button), all sliced thinly so they are going to lie flat between the layers of pasta. For extra flavour, it additionally contains 50g dried porcini soaked in 200ml heat water, which not solely resuscitates the mushrooms, but in addition creates a broth that may be added to the bechamel.

The lasagne contains taleggio, a semi-soft, washed-rind cow’s milk cheese of historical origin named after the caves of Val Taleggio in Lombardy. Taleggio has a candy and buttery flavour that develops a tangy piquancy because it matures. It’s a desk cheese, in addition to an imposing melting cheese, and is especially good with potatoes, stirred via rice or as a topping for polenta or pizza, or certainly encased in pasta. By the way, the time period washed-rind refers back to the weekly washing of the sq. types of taleggio with salt and water to stop any mould forming throughout ageing, which additionally causes the distinctive, rosy-orange colouration of the skinny rind. Just like the mushrooms, the taleggio must be sliced thinly. And don’t fear if the slices rip; they’ll be scattered within the layers.

It’s at all times a good suggestion to go away lasagne to relaxation for at the very least 20 minutes earlier than serving. This not solely lets the flavours settle and agency up, nevertheless it additionally supplies a breather for the cook dinner. Time to kind or tidy up, make a salad and collect everybody to the desk for a slice of this splendid, luxurious however useful lasagne.

Mushroom and taleggio lasagne

Prep 30 min
Cook dinner 30 min
Serves 6

50g dried porcini mushrooms, soaked in 200ml water for 20 minutes
100g butter
3 tbsp olive oil

1 garlic clove, pores and skin on, squashed, however nonetheless complete
600g contemporary mushrooms (chestnut, portobello, porcini, button), sliced thinly
1 small sprig contemporary thyme
g butter
g plain flour
1 litre complete milk
Salt and black pepper
g taleggio, thinly sliced with the rind on
75g parmesan or grana padano, grated
10 giant sq. contemporary lasagne sheets, or 15 dried

Warmth the oven to 200C (180C fan)/390F/fuel 6. You’ll need an oblong 32cm x 22cm x 6cm deep oven dish.

In a big frying pan on a medium-low warmth, soften the 20g of the butter with the olive oil, then add the garlic, contemporary mushrooms, thyme and pinch of salt, and cook dinner, stirring, till the mushrooms have collapsed and are surrounded by a bit of liquid; flip off warmth (they are going to cook dinner extra later). Elevate the soaked mushrooms from their water, reserving this for later, then chop the porcini and add to the mushroom pan.

Soften the remaining 80g butter in a saucepan and add the flour, stirring to type thick paste. Whisk within the milk and the strained porcini soaking liquid, and cook dinner, stirring, till the combination thickens into bechamel. Season with salt, pepper, nutmeg and two tablespoons of the grated parmesan. Add two-thirds of the bechamel to the mushroom pan and blend it in properly.

Carry a big pan of water to a boil, add salt and, engaged on batches, drop within the contemporary lasagne sheets for 60 seconds. Plunge into chilly water and unfold on a towel (if you’re utilizing dried lasagne sheets that want soaking, comply with the packet directions).

Now assemble the five-layer lasagne. Begin by rubbing the baking dish with oil, then make a base layer of pasta, unfold it with 1 / 4 of the mushroom combine and rip over 1 / 4 of the cheese. Now make one other layer of pasta, one other of mushrooms and cheese, and so forth, and repeat twice extra, then end with a ultimate layer of pasta on high of which works the remaining bechamel and parmesan.

Bake for half-hour, or till the perimeters are effervescent and the highest is golden. Go away to take a seat for 20 minutes, then serve in slices.

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