Lasagne with Porcini Mushrooms (Italian)

In Jabljak in the Durmitor mountains in the north of Montenegro in August 2002, we found porcini mushrooms in abundance. This was the recipe I used to test them out and it was excellent. 

 The Durmitor Mountains

 The Black Lake

The Black Lake

 Fresh porcini mushrooms

 Porcini mushrooms being dried

To prepare the porcini mushrooms

3 cups boiling water

2 ounces (about 1 cup) dried porcini mushrooms

• Put dried porcini mushrooms in a small saucepan and pour over 3 cups of boiling water.
• Let the porcini soak for 20 minutes.
• Remove the porcini from the water with a slotted spoon and squeeze out the excess liquid, reserving the water.
• Rinse the porcini to remove any dirt.
• Pat dry with a paper towel.
• Simmer the reserved liquid until it is reduced to about ¼ cup.
• Pour the liquid through a sieve lined with two layers of cheese cloth or paper towels to remove any grit.
• Put porcini and liquid into a large bowl and set aside.

s

A kilo of porcini mushroomto share with my friend and then colleague Silvia Lavagnoli, her then partner Luca, 
and Crusta the dog

 

To prepare the mushroom filling

2-3 medium aubergines (about 1 pound)

1 pound fresh white mushrooms

1 large onion, finely chopped

3 cloves garlic, peeled and chopped

4 tablespoons unsalted butter

6 tablespoons Grand Marnier

2 teaspoons chopped fresh thyme

2½ teaspoons salt

¼ teaspoon freshly ground black pepper

• Bake aubergine in moderate (350˚ F) oven for 20-25 minutes until soft.
• Peel and chop the aubergine into small (half inch) chunks. Add to the porcini mushrooms.
• Chop white mushrooms into small pieces. Set aside.
• In a heavy 12 inch frying pan, melt a tablespoon of butter over moderate heat.
• Add a third of the white mushrooms, together with 2 tablespoons or the Grand Marnier, stirring, until the mushrooms absorb the liquid and begin to brown.
• Remove from the heat and add to the porcini mushrooms.
• Cook the remaining white mushrooms in the same way, adding to the porcini.
• In the frying pan, in the remaining tablespoon of butter, cook the onion and garlic until soft.
• Add thyme, salt and pepper and cook for an additional half minute.
• Add to the porcini mixture.

To prepare the sauce

½ cup (1 stick) unsalted butter

½ cup all purpose flour

4 cups milk

1 cup freshly grated Parmesan cheese

2 teaspoons Dijon mustard

1½ teaspoons salt

• In a heavy 3 quart saucepan over moderate to low heat, melt the butter.
• Whisk in the flour.
• Cook the roux for about 3 minutes, whisking continually.
• Whisk in the milk.
• Bring sauce to a boil whisking continually.
• Reduce heat and simmer for about 3 minutes, whisking occasionally
• Stir in the Parmesan, the mustard and the salt.
• Remove from heat.

To make the Lasagne

½ pound of lasagne noodles – if possible, those which do not require pre-cooking

2 cups freshly grated mozzarella

½ cup freshly grated Parmesan

1-2 tablespoons butter

• Pre-heat oven to 375˚ F.
• Butter a 13 x 9 inch (3 quart) baking dish.
• Spread about 1¼ cup sauce in baking disk.
• Put down sheets of pasta. They should not overlap. Press down to release any air pockets.
• Put down a layer of mushrooms.
• Sprinkle with a third of the mozzarella cheese.
• Continue layers with sauce, noodles, mushrooms and Mozarella. Make sure there is enough sauce left over so that the last layer is sauce.
• Sprinkle with the Parmesan cheese.
• Bake in the middle of the oven for about 45 minutes – until the lasagne is bubbling.
• Let it sit for 20 minutes before serving.

The lasagne may be made a day in advance, covered and refrigerated. It should be brought back to room temperature before reheating.