I've been revelling inward our recent duo of obligation-free weekends. We've done a lot of exploratory eating, as well as on Sabbatum nosotros scheduled my ideal combination of unhurried sunny-day cycling, eating out, browsing markets as well as op-shops, as well as then lazing at habitation as well as spending a few hours inward the kitchen trying something new.
We'd picked out a mushroom lasagne from Plenty for dinner. Lasagne is a chip of a projection at the best of times, as well as Ottolenghi consistently leans towards the lengthy as well as the complicated. To wit: this lasagne involved iv kinds of mushroom as well as 5 kinds of cheese. We committed, raiding the marketplace delis for fresh lasagne sheets as well as fancy dairy, as well as the organic aisle for herbs as well as fungi. And afterward nosotros spent money, nosotros spent time; soaking as well as chopping mushrooms, whisking upward 2 cheese sauces, grating soundless to a greater extent than cheese, cursing dry out lasagne sheets as well as carefully layering it all together, as well as then not-quite-patiently letting it all melt as well as bake into the monstrosity you lot encounter pictured above.
It was a delicious monstrosity. I'm fond of mushrooms inward cream sauce, as well as this has allowed me to consume them all calendar week (and a whole lot of rocket besides). While the lasagne has been a pleasure, I can't assist wondering if those 5 deli-sourced cheeses powerfulness conduct maintain brought fifty-fifty to a greater extent than if we'd rationed them out as well as appreciated them individually. But as well as then I'd've lost the pleasance of a weekend cooking project, I suppose.
Lasagne of unprecedented extravagance
(aka Mushroom Lasagne inward Yotam Ottolenghi's Plenty,
recipe online here)
mushrooms
15g dried porcini mushrooms
400mL lukewarm water
60g butter
1 tablespoon thyme leaves
200g portobella mushrooms, 420g Swiss brownish mushrooms, 240g push clit mushrooms
2 tablespoons chopped tarragon
4 tablespoons chopped parsley
lasagne
60g butter
3 shallots, finely chopped
60g apparently flour
550mL milk
375g ricotta
1 egg
150g feta, crumbled
170g gruyere, grated
400g lasagne sheets
150g mozzarella, grated
50g parmesan, grated
tabular array salt as well as white pepper
Place the dried porcini mushrooms inward a small-medium bowl as well as encompass them amongst the lukewarm water, leaving them to soak for 5 minutes. I used this fourth dimension to gear upward my herbs as well as other mushrooms. When the porcinis are soaked, drain them as well as reserve the liquid. Finely chop them up.
Melt the butter inward a really large frypan. Add the thyme as well as all the mushrooms, including the soaked porcinis. Stir the mushrooms occasionally equally they cook. When they've softened as well as are only starting to leak a chip of water, accept them off the estrus (Ottolenghi estimates 4 minutes, but I take in ours took at to the lowest degree 10). Stir inward the tarragon as well as parsley, addition to a greater extent than or less tabular array salt as well as pepper. Transfer it all to a large bowl.
Use the frypan to brand a bechamel sauce. Start past times melting the butter as well as cooking the shallots inward it for a few minutes. Add the flour, stirring it all together to shape a glue as well as cooking for to a greater extent than or less other duo of minutes. Gradually whisk inward the milk, trying your best to smoothen out whatever lumps. Strain the mushroom liquid as well as function out aside the terminal bit, which in all probability has grit inward it. Whisk the mushroom liquid into the sauce too. Whisk inward a picayune tabular array salt as well as pepper. Bring the sauce to a boil, as well as then plow downwards the estrus to depression as well as simmer it until thick (Ottolenghi reckoned 10 minutes but I take in mine took one-half that!). Take the sauce off the heat.
In a pocket-sized bowl, stir together the ricotta as well as egg until good mixed, as well as then crimp inward 3 tablespoons of the bechamel as well as all of the crumbled feta. Add the gruyere to the remaining bechamel inward the frypan, stirring it through until relatively smooth.
If you're using dry out lasagne sheets, pour to a greater extent than or less boiling H2O over them as well as allow them to soak for a duo of minutes. Drain them.
Preheat an oven to 180 C. Find a large baking dish to get together the lasagne, ours is almost 25 x 35cm as well as it was bursting at the seams amongst this recipe.
Pour one-fifth of the bechamel into the baking dish as well as spread it out. Cover the sauce amongst a layer of lasagne sheets. Spread over one-quarter of the ricotta mixture (I had to dab it around, it wasn't going to spread equally a sparse layer), spoon over one-quarter of the mushrooms, as well as then one-quarter of the mozzarella. Repeat the bechamel-pasta-ricotta-mushroom-mozzarella procedure 3 to a greater extent than times. Pour over the terminal of the bechamel as well as sprinkle over the parmesan.
Cover the lasagne loosely amongst foil (so that it doesn't ship on the top) as well as bake for xl minutes. Remove the foil as well as bake for a farther 10-15 minutes, until the parmesan top is golden. Allow the lasagne to remainder for 10 minutes earlier serving.
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