Let's Dish With Linda Lou

Where You Taste The Love

Wild Mushroom And Spinach Lasagna

Wid Mushroom And Spinach Lasagna (2)

Wid Mushroom And Spinach Lasagna (3)

Wild Mushroom And Spinach Lasagna (9)

My Wild Mushroom And Spinach Lasagna dish is loaded with flavor. I promise you won’t miss the meat! Mushrooms are such a great substitute for meat. Their meaty texture and earthy flavor paired with spinach, fresh mozzarella, and creamy Béchamel sauce take comfort food to a whole other level.

My Wild Mushroom And Spinach Lasagna video will take you through a shortened version of this recipe. No one wants to watch an entire video from start to finish on making a Lasagna. To keep the video short and sweet, I decided to prepare all the components for the lasagna in advance. While generally going through the steps the video really concentrates on the assembly and the cooking process.

The top picture is after it’s rested for 20 minutes. The picture below is after the entire casserole dish had been refrigerated overnight and then a piece was cut.  You can see a big difference in the presentation. Truth be told, I think lasagna is always better the second day.

Wid Mushroom And Spinach Lasagna (1)

2016-04-14-11-59-21

2018-06-08 13.03.02

2018-06-08 15.32.41

Shitake Mushrooms (2)

Trumpet Mushrooms

Cremini Mushrooms (2)

thyme

2014-08-07-12-36-46

2018-06-08 16.41.55

Oyster Mushrooms

2015-11-27-08-58-18

2018-06-08 16.08.21

Portobello Mushroms

Cremini And White Button Mushrooms

2018-06-08 15.52.22

2018-06-08 16.57.45

2018-06-08 16.45.51

2018-06-23 05.18.43

2018-06-08 16.53.14

2018-06-08 16.54.54

2018-06-08 16.57.45

Flat Leaf Italian Parsley

eggs

2018-06-08-13.02.51

2018-06-08 13.06.43

2018-06-08 11.52.58

2018-06-08 11.53.49

2018-06-08 12.12.21

2018-06-08 12.11.08

2018-08-20-15.48.17

2016-05-01-17-06-24

2016-05-01-17-11-41

2018-06-08 13.03.11

2018-06-10 17.44.41

2018-06-08 16.27.29

2018-06-08 16.57.45

Wild Mushroom And Spinach Lasagna (10)

Wild Mushroom And Spinach Lasagna (2)

Wild Mushroom And Spinach Lasagna (1)

Wild Mushroom And Spinach Lasagna (3)

Wild Mushroom And Spinach Lasagna (4)

Wild Mushroom And Spinach Lasagna (6)

Wild Mushroom And Spinach Lasagna (7)

Wild Mushroom And Spinach Lasagna (5)

2015-06-29-15-07-11

2015-03-30-13-48-15

Wid Mushroom And Spinach Lasagna (2)

Wid Mushroom And Spinach Lasagna (3)

Wild Mushroom And Spinach Lasagna (8)

Wild Mushroom And Spinach Lasagna (9)

Prep Time: 35 minutes
Cook Time: 1 hour
Total Time: 1 hour 35 minutes
Yields: 12 servings
Equipment: 3-quart baking dish (15″ x 9 1/2″ x 2 1/2″ high), 6-quart saucepot, 3 large mixing  bowls, medium-size bowl, Rondeau (large deep-sided frying pan), chef’s knife, Microplane

Ingredients:
2 boxes of dried oven-ready lasagna noodles ( you may only need a little over 1 box)
2 sticks of butter, unsalted, 1 stick for Bechamel sauce, 3 tablespoons for mushrooms, the remainder for greasing the baking dish
2 tablespoons of olive oil
4 cups whole milk
2 (10-ounce) packages of thawed, drained spinach, remove any excess water
3/4 (24 ounces) of 1 (32-ounce) container of whole milk Ricotta cheese
1/2 teaspoon Kosher salt (for Ricotta mixture)
1/2 teaspoon freshly cracked black pepper (for Ricotta mixture)
3 large eggs, room temperature
1 large package of fresh Mozzarella, slice into 14 rounds
1/2 cup all-purpose flour
1/4 teaspoon of nutmeg, freshly ground
1 teaspoon Kosher salt
1 teaspoon fresh ground black pepper
1 cup of Parmigiano-Reggiano, freshly grated
1 cup (8 ounces) of store-bought low moisture shredded Mozzarella
1/4 cup of fresh Italian flat-leaf parsley finely chopped for Ricotta mixture, plus 2 tablespoons of Italian flat-leaf parsley for garnish

Ingredients:
3 tablespoons butter, unsalted
2 tablespoon olive oil
1 tablespoon of fresh Thyme leaves, finely chopped
1 teaspoon of dried thyme
Note: approx. 1 1/2 pounds of mushrooms in total.
2 large Portobello mushrooms, cleaned and sliced
1 pint of white Button mushrooms, cleaned and sliced
2 pints of Cremini mushrooms, cleaned and sliced
5 Oyster mushrooms, cleaned, central stem removed and discarded
6 Trumpet mushrooms, bottom tip removed, then sliced into 2-inch pieces
10 Shitake mushrooms, cleaned, stems removed and discarded, caps sliced
3 tablespoons garlic, minced
1 teaspoon freshly ground black pepper
2 teaspoons of Kosher salt
1/4 cup beef stock, unsalted, substitute vegetable stock or a good red wine

Directions For Sautèed Wild Mushrooms:
In a large deep-sided frying pan (if you don’t have one of these pans, sauté your mushrooms in two batches, about 5 minutes per batch) over medium heat, melt butter, and olive oil then add in fresh and dried thyme. Next, add the mushrooms, tossing and stirring continuously. As the mushrooms cook they’ll start to release their water.

Add in the minced garlic and black pepper, again, stirring occasionally.  Once all their water has evaporated, there will be mushroom bits stuck to the bottom of the pan. Add the beef stock and scrape all those delicious bits up using a wooden spoon. Once the mushrooms have really started to brown, this is when you want to salt the mushrooms. Continue stirring and allow the mushrooms to cook, absorbing the remainder of the beef broth and become tender about 10 minutes. Serve hot.

Directions For Spinach:
Defrost both boxes of frozen spinach the day before. Once thawed, drain and squeeze dry any excess water. You want the spinach to be as free of any water as possible. Transfer to a bowl. Set aside.

Directions For Cheeses:
Place store-bought shredded Mozzarella cheese in a bowl and set aside. Chop up the Parmigiano-Reggiano cheese into small chunks and place them into a food processor. Pulse a few times until you have the consistency of ground cheese. For the fresh Mozzarella, slice the Mozzarella into 1/4 inch thick slices. Place all prepped cheeses in the frig until needed.

Directions For Ricotta:
In a large bowl add Ricotta, 3 beaten large eggs, 1/2 teaspoon each of Kosher salt, and pepper, and finely chopped fresh flat leave Italian parsley. Mix together until well combined and set aside.

Directions For The Bechamel Sauce:
Bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons of butter (1 stick) in a large saucepan. Add the flour and cook for 1 minute over low heat, whisking constantly until the flour has cooked out and becomes blonde in color. Pour the hot milk into the butter-flour mixture all at once. Add 1 teaspoon each of Kosher salt, freshly ground black pepper, and 1/4 teaspoon of freshly ground nutmeg. Cook over medium-low heat, whisking for 3 to 5 minutes, until thick. Double-check the thickness of the Bechamel sauce by dipping a wooden spoon into the sauce. Take your finger and make a line down the back of the spoon, if the sauce stays separated and doesn’t run together, the sauce is ready. Immediately transfer to a large bowl. Place plastic wrap directly over the sauce, preventing a skin from forming, and set aside.

Assembling Lasagna:
Preheat
 oven to 375-degrees F.
Spread some of the sauce in the bottom of the buttered baking dish. Arrange a layer of oven-ready noodles on top, then ladle more Bechamel sauce. Sprinkle both grated Parmesan and shredded  Mozzarella cheeses. Next, add half the spinach and mushrooms. To that, add the fresh Mozzarella slices.  Repeat this process once more. Next, add all of the Ricotta mixtures and top with another layer of the noodles. Lightly press, with your hands, on the top to make sure all the ingredients are nice and level in the dish. Over that last layer of noodles top with the rest of the Bechamel sauce and a final sprinkle of both grated Parmesan and shredded Mozzarella cheeses. Add a sprinkle of dried parsley over the top for color.

Bake uncovered for 45 minutes until the top is browned and the sauce is bubbly and hot. Once out of the oven, let rest at room temperature for at least 20 minutes. Serve hot.

Directions For Reheating Refrigerated Lasagna:
Preheat oven to 425 degrees F.
Pour between 2 tablespoons or 1/4 cup of water over the lasagna (depending on its size). Spray the dull side of the foil with non-stick cooking spray. Place the sprayed side down over the lasagna and seal tight around the edges of the baking dish.  Bake for 25 minutes, or until lasagna is hot and bubbly.

Directions For Freezing Fully-Cooked Lasagna:
Make sure the lasagna has cooled completely, at least an hour and a half. Wrap the entire baking dish in freezer-safe plastic wrap. This ensures there are no gaps in the wrap where air can get in and cause freezer burn. Then place foil over the top. It can keep up to three months.

Directions For Cooking Frozen Lasagna:
Transfer the frozen lasagna to the refrigerator 24 hours in advance.
Preheat oven to 425-degrees F.
Before going into the oven, remove the foil and plastic wrap from the baking dish and replace it with new foil that’s been sprayed with some non-stick cooking spray, on the dull side of the foil.  Add  2 tablespoons or 1/4 cup (depending on the size of the lasagna) of water over the top of the lasagna. Place the sprayed side down over the top, seal the edges tight. This will prevent any cheese from sticking to foil. Place the dish on a rimmed baking sheet and bake for 25 to 30 minutes or until hot and bubbly.

Catch my YouTube channel at http://www.YouTube.com/Linda Lou Hamel

Sautèed Wild Mushrooms

1 Comment »

Cajun-Style Jambalaya

2018-02-04 11.12.26

2018-02-04 11.12.32

A great way to be transported from your dining room to the French Quarter is with my Cajun-Style Jambalaya! This one-pot wonder is done in layers. What I mean is, I’m going to season and cook each layer as I go, building layers of flavor.

The first is to prep all the vegetables.

2018-02-04 08.57.05

2018-02-04 09.02.33

2018-02-04 09.02.31

2018-02-04 09.12.58

2016-04-28-16-52-17

2018-06-20 16.20.38

2018-02-04 09.05.38

2018-02-04 09.16.13

Next, on to the proteins for this dish.

2018-02-04 09.24.23

I marinate the chicken and shrimp in a mixture of olive oil,  Kosher salt, freshly ground black pepper, along with a Cajun seasoning blend.

2018-02-04 09.24.10

2018-02-04 09.25.24

2018-02-04 09.26.08

Once you season the shrimp transfer them to the refrigerator until they ready to be added to the pot. They’re the last ingredient to be added to this dish.

2018-02-04-09-51-40

2018-02-04 09.27.29

Slice the sausage.

2018-02-04 09.35.18

2018-02-04 10.22.25

2016-09-07 16.16.29

2018-02-04 10.22.28

2018-06-20 14.23.22

The liquids along with the tomato paste are ready. So we are ready to start!

thyme (1)

2014-08-07-12-36-46

2018-02-04 10.10.04

2018-02-04-10-10-34

2018-02-04 10.12.13

2018-02-04-10-16-47

2018-02-04-10-22-48

2018-02-04-10-23-00

2018-02-04-10-23-24

2018-06-20 14.23.22

2018-02-04 10.24.44

2018-02-04 10.25.12

2016-09-07 14.54.28

2018-02-04-10-31-45

2018-02-04-10-29-11

2018-02-04 11.05.52

2018-02-04-11-06-10

2018-06-20 16.20.38

2018-02-04 11.11.33

2018-02-04 11.11.04

2018-02-04 11.12.26

2018-02-04 11.12.32

 

 

 

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yields: 6 to 8 servings
Equipment: 6-quart Dutch oven, chef’s knife, 2 large mixing bowls, large platter

Marinade For Chicken And Shrimp:
Shrimp:
2 tablespoons olive oil
1 tablespoon Cajun seasoning
1 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper

Ingredients:
1 tablespoon of olive oil
1 yellow onion, seeded and diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 Poblano pepper, seeded and diced
1 Fresno chili, seeded and minced
2 garlic cloves, minced
6 green onions, white parts sliced, (green tops sliced on the bias save for garnish)
1 tablespoon of dried oregano
2 tablespoons of fresh thyme leaves, roughly chopped
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 12-ounce package Andouille sausage sliced (5 links)
2 boneless skinless chicken breasts (approx. 1 pound)
1 pound large shrimp, peeled and deveined
2 tablespoons of tomato paste
2 teaspoons of cajun seasoning
1 1/4 cups long-grain white rice, uncooked
1 28-ounce can of crushed fire-roasted tomatoes
3 cups of chicken stock, unsalted

Directions:
1. In a large preheated Dutch oven over medium-high heat, add the olive oil. Stirring frequently, add garlic, Fresno chili, (white parts) green onions, dried oregano, fresh thyme, Kosher salt, and fresh ground pepper. Cook for 1 minute.

2. Add in marinated diced chicken. Cook until golden brown, 5 minutes

3. Add in bell peppers, diced onion, diced Poblano pepper, tomato paste, sliced Andouille sausage, and stir through. Cook until fragrant, 4 minutes.

4. Add chicken stock, Cajun seasoning blend, crushed fire-roasted tomatoes, and rice cover reduce heat to medium-low. Cook until rice is tender and liquid is almost absorbed around 25 minutes.

5. Add the shrimp to the pot and cook until shrimp are pink and just cooked through around 3 to 5 minutes.

6. Turn heat off and the green onion tops for garnish, stir to combine.

Serve hot. This is my Cajun-Style Jambalaya.

2 Comments »

French Onion Soup With Mini-Meatballs

2014-12-08-17-45-56

I love a bowl of French onion soup, but this time there’s a little something extra inside. This is my French Onion Soup With Mini-Meatballs.

Why can’t we take a traditional dish and make it our own? That’s just what I did. I added mini meatballs in with those sweet caramelized onions, savory broth, and covered by delicious cheese.

2014-12-08 17.40.59

2014-12-08 17.41.10

Dutch Oven

2014-12-08-15-52-39

2015-02-09-16-18-29-1

Flat Leaf Italian Parsley

2015-06-29-15-07-11

2015-03-30-13-48-15

2020-05-04 14.42.23

IMG_3457

2020-04-29 18.22.36

2019-06-08 23.12.59

2018-06-20 14.25.05

Ricotta

2014-12-08 15.51.29

2014-12-08-15-56-08

2014-12-08 15.57.33

Cookie Dough Scoops

2014-12-08 16.18.25

Olive Oil

2014-12-08 16.27.31

Onions

Onions (2)

Photo May 13, 2 43 19 PM

2014-12-08 16.34.23

2014-12-08 16.35.25

2014-12-08 16.40.41

thyme (1)

thyme (2)

2014-08-07-12-36-46

Photo Jul 17, 10 47 05 AM

2014-12-08 16.46.12

2014-12-08 16.54.54

2014-12-08 17.10.00

2015-11-12-15-30-57

photo-jun-08-10-08-23-am

2014-12-08-17-11-51

2014-12-08 17.32.07

2014-12-08 17.33.00

2014-12-08 17.34.44

2018-08-20-15.48.17

2014-12-08 17.40.59

2014-12-08 17.41.10

2014-12-08 17.45.56

 

 

 

 

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Yields: 6 servings
Equipment: 1 (6-quart) Dutch oven with a tight-fitting lid, 2 rimmed baking sheet pans, 1 large mixing bowl, 1 (medium-size) cookie-dough scoop

Ingredients For Meatballs:
2 pounds of ground pork (substitute ground beef, chicken, or turkey)
3 tablespoons of fresh Italian flat-leaf parsley (substitute 2 tablespoons of dried)
2 cloves of garlic, freshly grated
3/4 cup of ricotta cheese, whole milk
1/2 cup of heavy cream
5 dashes of Worcestershire sauce
1/4 cup of store-bought fresh basil pesto
1 1/4 cups of Italian bread crumbs
2 tablespoons Kosher salt
1 1/2 teaspoons of freshly ground black pepper
2 tablespoons of dried oregano
2 extra-large eggs

Ingredients For the Soup:
2 tablespoons of olive oil
5 large sweet onions, thinly sliced into half-moons
2 cloves of garlic, minced
2 tablespoons of fresh thyme leaves, roughly chopped (substitute 1 tablespoon of dried)
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper
1 teaspoon of red pepper flakes
3 tablespoons of dry Sherry
1 bay leaf
1 (10.5-ounce) can of beef consommè
1 quart plus 1 cup of beef broth, unsalted
1 loaf of baguette bread, sliced and toasted (2 per soup)
3 cups Gruyère cheese, freshly grated
6 sprigs of fresh thyme for garnish, optional

Directions:
Preheat oven to 350-degrees F.
Start by lining two rimmed baking sheet pans with parchment paper. Liberally spray the parchment with non-stick cooking spray.

I happened to have ground pork in my refrigerator so that’s what I’m using today.

In a large mixing bowl start with the flavorings for the meatballs first. Add ricotta cheese, fresh chopped Italian flat-leaf parsley, basil pesto, garlic, Kosher salt, fresh ground black pepper, dried oregano, Italian bread crumbs, Worcestershire sauce, eggs, and heavy cream, mix to combine. It’s important to mix all the flavorings first before adding the ground meat. This ensures you don’t overmix the meat and end up with tough meatballs. Using your hands, gently combine the meat distributing the flavorings evenly throughout.

Note: Using a cookie-dough scoop will ensure the meatballs will turn out the same size.

Using the medium-size cookie-dough scoop, scoop the mixture into your hands then roll them into mini-meatballs. Arrange the meatballs 1 to 2 inches apart onto parchment paper-lined baking sheet pans. The mixture yields approximately 36 meatballs.

Lightly spray the tops of the meatballs with non-stick cooking spray. Bake for 40 minutes.

In a preheated Dutch oven over medium heat, add olive oil, sliced onions, Kosher salt, fresh ground black pepper, sugar, fresh thyme, and red pepper flakes. Stirring frequently, cook until deep golden brown and caramelized, 30 to 40 minutes. Stir in the garlic until fragrant, about 1 minute.

Remove the meatballs from the oven.

Note: If the onions begin to burn on the bottom of the pot, reduce the heat slightly and stir in 1/4 cup of water.

Add the dry Sherry, scraping any browned bits from the bottom of the pot. Stir in the beef consommé, beef stock, and bay leaf.

Add the mini-meatballs. Bring to a boil, reduce heat and simmer, stirring occasionally until slightly reduced, about 15 to 20 minutes. Remove and discard the bay leaf.

Adjust the oven temperature to the broil setting.

Place baguette slices onto a rimmed baking sheet pan. Place into the oven and broil until golden brown on both sides, about 1 to 2 minutes per side. Set Aside.

Note: Add the bread and cheese at the time you’re ready to serve, otherwise, bring the soup to room temperature before storing in the refrigerator.

To Serve: Divide the soup into the 6 soup crocks. Place two slices of the toasted baguette to cover the surface of the soup completely. Distribute evenly, top with shredded Gruyère cheese. Set 2 soup crocks onto each baking sheet pan. Leave the oven door slightly ajar, broil for just a few minutes until the cheese is bubbly and golden brown, about 2 minutes.

Optional, garnish with small sprigs of fresh thyme. This is my French Onion Soup With Mini-Meatballs.

Leave a comment »

%d bloggers like this: