Fall mushroom lasagna

Fall mushroom lasagna

Fall is my favorite season so I might be a bit biased but... Aren't mushrooms one of the best thing about Fall ?! So many shapes, colors and flavors. I used 4 different types of mushrooms to make this lasagna (trumpets of death, chanterelles, hedgehog and porcini). The porcini cream is a replacement for the more traditional bechamel sauce.

You can taste all the mushrooms in there as well as the cheesy mozzarella and the powerful porcini cream. I love doing and eating this recipe. I was thinking about what to make and had an epiphany when this recipe came to my mind haha. The idea was as nice as the final product.

If you can't find fresh porcini mushrooms, you can definitely use frozen ones. You can also change the mushroom mix if you can't find some of them where you are, I recommend the trumpets of death because they really add a lot of texture to the lasagna.

Fall mushroom lasagna (serves 4-6) :

  • 500g ground beef
  • 250g (fresh or dried) lasagna pasta
  • 50cl tomato purée
  • 2 mozzarella di buffala balls
  • 3 garlic cloves
  • 1 onion
  • 100g chanterelle mushroom
  • 100g hedgehog mushroom
  • 100g trumpets of death mushroom
  • 150g carrots
  • 1/2 tsp sugar
  • Salt and pepper

For the porcini cream :

  • 250g - 300g porcini mushroom
  • 5cl white wine
  • 20cl heavy cream
  • 1 garlic clove
  • 2 shallots
  • 20g butter
  • Salt and pepper

To make the porcini mushroom cream :

Brush and mince the porcini mushroom.

Mince garlic and shallot.

Heat butter in a pan, when it starts sizzling, add the shallots and cook for 3 minutes.

Add garlic to the pan ans fry for a minute or two.

Deglaze the pan with white wine then add the porcini mushrooms, cook on medium for 15-20 minutes. Season with salt and pepper.

Turn the heat to low, add the heavy cream and let it reduce and thicken for a few minutes.

Blend everything until smooth. Set aside.

For the lasagna prep, mince the onion and garlic.

Heat a bit of oil in a large pan, add onion and garlic and fry for a few minutes.

Add the ground beef and let it cook until no longer pink.

Peel the carrots and chop in small cubes. Add them to the pan. Let it cook 5-7 minutes.

Chop the clean mushrooms in bite sized chunks and add them to the pan. Add the tomato purée, the sugar and 20 cl water.

Let it simmer on low for 15-20 minutes at least, stir often.

To make the lasagna, start by adding a layer of porcini cream at the bottom of the dish, then a layer of lasagna pasta, a layer of beef/tomato sauce, a layer of porcini cream and 1/2 a mozzarella ball torn in small pieces. Keep that pattern until you run out of room in the oven dish you're using.

For the top layer, add a generous layer of porcini cream and a whole ball of mozzarella torn in small pieces.

Bake at 180°C/350°C for 20-25 minutes.