Creamy Wild Mushroom Lasagna
If you love mushrooms, you must try this indulgent Creamy Wild Mushroom Lasagna from @ChefBillyParisi!
Layered between flat lasagna noodles and generous portions of cheese, the true star of this recipe is a simple béchamel loaded with an impressive assortment button, baby bella, portobello and shiitake mushrooms. Together, these elements create a dish that tastes worthy of a fancy restaurant menu!
Rich, hearty and delicious, serve a square to the mushroom lovers in your life!
Creamy Wild Mushroom Lasagna
Serves 12
Ingredients
½ cup Heinen's olive oil
1 ½ lbs. assorted sliced mushrooms (buttons, baby bellas, portabellas, and shiitake)
1 small shallot, peeled and diced
3 garlic cloves, finely minced
1/3 cup all-purpose flour
4 cups whole milk
15 par-boiled and cooled or no-boil lasagna sheets
1 lb. Heinen's shredded mozzarella cheese
1 cup Heinen's 24-month aged Parmigiano Reggiano, shredded
Salt and pepper, to taste
Instructions
1. Preheat the oven to 350°F.
2. In a large frying pan over high heat, add the oil and pan sear the mushrooms for 15 minutes, stirring frequently until browned.
3. Move the mushrooms to one side of the pan and add the shallots and garlic to the other side. Cook for 3-4 minutes, or just until cooked.
4. Stir everything together, then stir in the flour until combined.
5. Pour in the milk and turn the heat to high to bring to a boil while frequently stirring.
6. Once thick, season with salt and pepper, then set aside.
7. Add some of the mushroom sauce to the bottom of a 13×9 casserole dish, then add on 3 lasagna sheets next to one another.
8. Layer on as follows: mushrooms sauce, mozzarella, parmesan cheese, salt and pepper. 9. Repeat the process 4 more times to create 5 total layers.
10. Bake in the oven at 350°F for 50-60 minutes, or until browned on top and cooked throughout.
Slice and serve with an optional garnish of chopped parsley.
Portobello Mushroom Caprese
This is a favorite in the kitchen. It's easy to make, aromatic, and surprisingly light. An ideal dish for vegetarians or when you're ready for a meat break.
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Recipe below:
Preheat oven to 400°F.
1. In a saucepan combine 1/2 stick of butter, 3 minced garlic cloves, salt and pepper to taste (usually just a pinch). Using medium low heat, cook down the butter and garlic until fragrant, about 3-4 minutes.
2. Remove the stems from the mushrooms and brush each side with the garlic butter sauce.
3. Halve about 10-12 grape tomatoes, halve 8 oz of buffalo mozzarella and julienne about 10 basil leaves. Set aside a pinch or two of basil for garnish.
4. Divide the tomatoes, cheese, and basil equally between the mushrooms. Cook in oven for about 10-12 minutes or until tender.
5. Wipe down your saucepan, add 1/4 cup balsamic vinegar and 2 teaspoons of brown sugar on medium low heat. Let it reduce until it's a syrup consistency, about 4-5 minutes. Once reduced, remove from heat.
Remove mushrooms from oven and drizzle the balsamic over the top (add your extra basil atop for a garnish if you'd like). Serve immediately.
Jamie’s Speedy Mushroom Pasta | Tesco with Jamie Oliver
Watch as Jamie Oliver shows you how to make his Speedy Mushroom Pasta, ideal for a mid-week meal! Click the link below for the recipe #TescoAndJamie #EatMoreVeg
The recipe that got my boyfriend to finally like mushrooms
This vegan Mushroom Stroganoff is one of my (and Max's) absolute favorite dishes and will make anyone fall in love with mushrooms! Perfect cold weather comfort food.
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Key Moments:
0:00 Why some people don't like mushrooms
0:39 Choosing the right mushrooms
2:10 The proper way to cook mushrooms
3:14 Cleaning and preparing leeks
4:06 Cooking the mushrooms and leeks
4:33 Preparing the roux
5:30 Cooking the mushroom stroganoff
7:24 How to serve mushroom stroganoff
8:03 Taste test!
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Chicken Pasta Bake Recipe
This chicken pasta bake is cheesy, creamy and comforting. This dish contains everything you need: pasta, chicken pieces in tomato sauce, béchamel sauce and melted cheese. The perfect dish for family weekend family dinner.
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Full written recipe + tips:
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For the filling:
370g (13oz) Pasta of your choice
2 tablespoons Olive oil
3 Chicken breasts, cut into small cubes
1 Onion, chopped
3 Garlic cloves, crushed
2 Bell peppers, diced
1 tablespoon Tomato paste
400g (14oz) Tomato sauce/chopped tomatoes
Salt to taste
Black pepper to taste
1 teaspoon Oregano
1 teaspoon Paprika
For the béchamel:
6 tablespoons (90g) Butter
3/4 cup (90g) Flour
3 cups (720ml) Milk, warm
Salt to taste
Black pepper to taste
1/4 teaspoon Nutmeg
For the topping:
85g (3oz) Mozzarella, grated
85g (3oz) Cheddar cheese, grated
1. Preheat oven to 375F (190C). Prepare large and dip baking dish, set aside.
2. To a large pot filled with water add 1 tablespoon of salt and bring to a boil.
3. Meanwhile, in a large pan, heat olive oil over medium heat. Add chopped onion and sauté for 4-5 minutes, add crushed garlic and sauté for 1-2 minutes more. Add chicken cubes and cook, stirring occasionally, until cooked, about 5-6 minutes. Then add diced bell peppers and cook for 2-3 minutes. Add tomato paste, tomato sauce, salt, pepper, paprika, oregano and stir well. Cook for 3-4 minutes and turn the heat off.
4. When the water is boiling, add the pasta and cook to al dente (1-2 minutes less than in the package instructions).
5. Meanwhile make the béchamel sauce: in a large sauce pan, melt the butter, add flour and whisk until smooth paste forms, then cook for 1 minute. Gradually add warm milk, while whisking constantly. Keep whisking over medium-high heat until the sauce is smooth and thickened. Stir in salt, pepper and nutmeg.
6. Add the sauce to the pasta, the add the chicken mixture. Stir until well combined.
7. Transfer to the baking dish. Sprinkle on top grated mozzarella and grated cheddar.
8. Bake for about 25-30 minutes, until golden-brown and bubbly. Let cool slightly before serving.
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How To Clean & Cook Wild Chanterelle Mushrooms | Delicious, Easy & Fast
Did you stumble upon some Chanterelle mushrooms on your hiking trip? At your grocery store? At a farmers market?
Don't be timid! Watch this video and learn how to prepare these little tasty treats.
Ingredients:
1lb Chanterelle Mushrooms
1 each small garlic clove
1 each small shallot
3 sprigs picked thyme
2 tablespoons unsalted butter (optional but highly recommended)
1 tablespoon olive oil
Salt and Pepper
Add mushrooms to saute pan with oil cook over medium high heat until ALL water has been cooked out. This can take up 5-10 minutes sometimes.
Add salt, pepper, butter caramelize lightly.
Add shallot, garlic, thyme cook until very aromatic aka until it smells freaking delicious.
Serve as a side dish or with your favorite food!
#WildMushrooms #Chanterelle #Vegetarian #MagicMushrooms