---------- Recipe via Meal-Master (tm) v8.06 Title: Free-Form Lasagna with Wild Mushrooms and Parmesan Cream Categories: Pasta, Main dish Yield: 1 Servings 3 oz Fresh mushrooms, varied 1 Sprig, fresh rosemary 2 Sheets lasagna, uncooked 1 tb Butter 1 tb Olive oil Salt to taste Ground black pepper to taste 1/4 c Heavy cream 3 tb Freshly grated Parmesan Bring a large pot of water to boil. Remove and discard mushroom stems. Wash caps and cut into 1/4 inch thick slices. Finely chop rosemary leaves to get 1/2 tsp. Cook pasta to taste. Remove to colander or towel, ensuring pieces don't stick together. In a large skillet over medium-high heat, heat butter and oil until butter melts and foam subsides. Add mushrooms in one layer, and cook without stirring until brown on one side. Add salt and freshly ground pepper to taste, and rosemary. Continue to cook, stirring, until mushrooms are tender. Remove to plate. Return skillet to medium heat. Add cream and 2 tbs. cheese, stirring until cheese melts. (Sauce will be slightly grainy.) Remove from heat and season with salt and pepper. Dip lasagna sheet into sauce, lay on plate, folded once. Scatter mushroom mixture on top. Dip remaining lasagna sheet in sauce, place on top of mushrooms, folding over once. Pour remaining sauce on top, and scatter remaining tbs. of Parmesan on top of all. Serve immediately. Per serving: 564 calories, 10 g. protein, 14 g. carbohydrates, 3 g. sugar, 53 g. fat, 128 mg. cholesterol, 397 mg. sodium, 1 mg. fiber. -----
When I first read this, it sounded like a mess, just a heap of stuff on a plate. However, it not only tasted great, it looks a lot prettier than you would think. Comments follow.
1. Please don't use Kraft grated Parmesan. While I have a sentimental fondness for this product, it's not very good Parmesan. Italian Parmesan is best, but even U.S.-made block Parmesan is acceptable, and far better than Kraft.
2. The original recipe calls for a mixture of mushrooms, 'such as cremini, porcini and shiitake'. My local Acme often carries a 'gourmet mixture' of mushroom types, but didn't happen to have it this morning, so I got a pack of pre-sliced baby Portobellos. They were fine. I didn't cut the stems off, either, although stems in some types are tough, and should be discarded. Use your own judgment.
3. If you time things right, you can use tongs to grab the lasagna right out of the cooking water and plunge them into the sauce. Otherwise, I think there's a risk of all the parts cooling off too much between steps.
4. The original recipe says, "The result is impressive enough to serve to company." Indeed it is. The dish looks very autumnal, in a palette of muted earth tones, the off-white of the pasta, the cream color of the sauce, and the rich brown of the mushrooms. A nice assortment of visual textures, too. Very pretty. I admired it for several milliseconds before devouring it.
5. This recipe is for only one serving, but it should be very simple to expand to as many as you want.
6. 53 grams fat. Ouch. Enjoy it, but not too often.
|Left radical is 'words' (言), right radical is 'ten', (十). Originally meant 'to count in tens', and later, to count/measure more generally. Henshall suggests as a mnemonic: 'Counting in tens is a way of measuring.'|