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Mushroom Lasagna


I loved the idea of this dish – it was a lot of work and in the end, I thought it was over-whelmed with mushroom taste.  I know, it’s mushroom lasagna..but I think it needs something to distract your taste from it.  Perhaps a mild tasting vegetable, perhaps some spinach.  I will have to think about it if I ever try this one again.

(Recipe adapted from Fall Entertaining from Cook’s Illustrated)


Mushroom Lasagna


  • 2 pounds portobello mushrooms
  • 2 pounds red onions chopped fine
  • 4 garlic cloves minced, divided
  • 8 ounces white mushrooms finely minced
  • ½ ounce dried porcini mushrooms rinsed
  • ½ cup dry vermouth
  • ¼ cup minced fresh parsley divided
  • ¼ cup plus 2 tablespoons minced fresh basil divided
  • 8 ounces fontina cheese shredded (2 cups)
  • ounces Parmesan cheese grated (¾ cup)
  • ¼ cup olive oil divided
  • Salt and pepper
  • 1 cup water
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • cups whole milk
  • ¼ teaspoon ground nutmeg
  • 12 no-boil lasagna noodles


  1. Heat oven to 425 degrees F.
  2. Slice Portobello's into 1/4 in slices and toss with 2 tablespoons olive oil, ½ teaspoon salt and ½ teaspoon pepper, and spread out on a rimmed baking sheet.
  3. Roast the mushrooms until shriveled and all liquid released from the mushrooms has evaporated, about 30 minutes, stirring halfway through roasting. Transfer mushrooms to a large bowl and set aside.
  4. Red Onions - chop into a fine dice.
  5. Heat 1 tablespoon of the olive oil in a 12-inch skillet over medium heat until shimmering. Add the onions, ¼ teaspoon salt, ¼ teaspoon pepper, and cook, stirring occasionally until softened and lightly browned, 8 to 10 minutes.
  6. Transfer the onions to the bowl with the roasted mushrooms.
  7. Porcini mushrooms - place in a microwave safe measuring cup with 1 cup of water. Bring to a boil, remove and put a lid on and allow to steep until cool enough to handle.
  8. Reserving liquid, chop porcini's into large coarse pieces. Strain liquid through cheesecloth or coffee filter to remove dirt particles.
  9. White Mushrooms - Dice into small pieces.
  10. Heat 1 tablespoon of the olive oil in a 12-inch skillet over medium heat until shimmering. Add the onions, ¼ teaspoon salt, ¼ teaspoon pepper, and cook, stirring occasionally until softened and lightly browned, 8 to 10 minutes.
  11. Stir in the chopped porcini mushrooms, 3 of the minced garlic cloves, 1 teaspoon salt and 1 teaspoon pepper.
  12. Reduce heat to medium; and cook, stirring often, until the garlic is fragrant, about 30 seconds. Stir in the vermouth and cook, stirring occasionally, until the liquid has evaporated, 2 to 3 minutes.
  13. Stir in the butter and allow to melt. Add the flour and cook, stirring constantly, for 1 minute. Slowly stir in reserved porcini mushroom liquid, scraping up any browned bits.
  14. Gradually add the milk, stirring constantly, then stir in the nutmeg and bring the sauce to a simmer.
  15. Cook until the sauce has thickened and measures about 4 cups, 10 to 15 minutes. Off the heat, stir in ¼ cup of the basil and 2 tablespoons of the parsley.
  16. Pour 2 inches of boiling water into a 9x13-inch baking dish. Slip the lasagna noodles into the water, one at a time, and soak until pliable, about 5 minutes, separating noodles with the tip of a sharp knife to prevent sticking.
  17. Remove the noodles from the water and place in a single layer on clean dish towels; discard the water. Dry the dish and spray with non-stick cooking spray.
  18. Toss together the shredded Fontina and grated Parmesan cheeses in a small bowl.
  19. Assembly:
  20. Spread 1 cup of the mushroom sauce evenly over the bottom of the prepared dish. Arrange 3 noodles in a single layer on top of the sauce.
  21. Spread ¾ cup of the sauce evenly over the noodles, then sprinkle with 2 cups of the mushroom-onion mixture and ¾ cup of the cheese mixture.
  22. Repeat the layering of noodles, sauce, mushroom-onion mixture, and cheese 2 more times. For the final layer, arrange the remaining 3 noodles on top and cover completely with the remaining sauce. Sprinkle with the remaining cheese.
  23. Cover the dish tightly with aluminum foil that has been sprayed with non-stick cooking spray and bake until the edges are just bubbling, about 20 minutes, rotating the dish halfway through baking. While the lasagna is baking, combine the remaining 1 clove minced garlic, remaining 2 tablespoons basil, and remaining 2 tablespoons parsley in a small bowl.
  24. Remove the foil, increase the oven temperature to 500 degrees F, and continue to bake until the cheese on top becomes spotty brown, 6 to 8 minutes longer. Sprinkle the lasagna with the garlic-herb mixture and let cool for 15 minutes before serving.

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