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Wild Oyster Mushrooms and Pecorino Lasagna
Wild Oyster Mushrooms and Pecorino Lasagna

2 tablespoons olive oil 
9 tablespoons unsalted butter, divided 
1 cup diced onion 
1 tablespoon minced garlic 
3 pounds wild and exotic mushrooms, cleaned and diced 
2 teaspoons freshly chopped thyme leaves 
2 teaspoons freshly chopped marjoram leaves 
7 tablespoons all-purpose flour, divided 
1 cup dry white wine 
1 cup chopped tomatoes 
4 tablespoons tomato paste 
3 cups Oyster Mushrooms, chicken or veal stock 
3/4 cup heavy cream, divided 
1 1/2 teaspoons salt plus 3/4 teaspoon, divided 
1/4 teaspoon ground black pepper 
2 tablespoons freshly chopped parsley leaves 
4 1/2 cups milk 
Pinch white pepper 
1/4 teaspoon freshly grated nutmeg 
1 1/2 cups coarsely grated Pecorino Romano (about 5 ounces), divided 
About 1/2 pound no-boil, oven-ready dried lasagna noodles 
10 ounces grated mozzarella cheese 
Chopped fresh herbs, for garnish 

Place a large Dutch oven over medium-high heat. Add the olive oil and 2 tablespoons of the butter to the pan. Once the butter melts and starts to foam, add the diced onions to the pan and saute until translucent, about 3 to 4 minutes. Add the garlic to the pan and cook until fragrant, about 30 seconds. Add the mushrooms, thyme, and marjoram and cook, stirring often, until they have released their liquid and caramelized, about 12 to 15 minutes. Add 1 tablespoon of the flour and stir to combine. Add the wine and cook until mostly reduced. Add the chopped tomatoes, tomato paste, stock, 1/4 cup of the heavy cream, 1 1/2 teaspoons of salt and 1/4 teaspoon black pepper and cook, stirring occasionally, until the liquid has reduced and the sauce is thick enough to coat the back of a spoon, about 10 to 15 minutes. Taste and adjust seasoning, if necessary. Add the parsley to the pan, stir to incorporate and reserve while you prepare the bechamel.

Preheat the oven to 350 degrees F.