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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Sautèed Wild Mushrooms

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Perfectly sautéed mushrooms can elevate any dish to the next level. Whether you’re using them as a side dish, or maybe in lasagna, their beef-like texture and earthy flavor make the perfect meat substitute. Here’s a little secret I’m really excited about, my new upcoming video, on how to incorporate my Sautèed Wild Mushrooms into a traditional dish we all love, Lasagna. My Wild Mushroom And Spinach Lasagna recipe is available by clicking on the link at the bottom of this post or you can watch my video at www.YouTube.com/Linda Lou Hamel

Mushrooms are like little sponges, they absorb flavor really well. The three things that all mushrooms love are butter, garlic, and Thyme. Whether you choose a domestic mushroom, wild mushrooms, or a combination of both, the cooking technique is the same. This is my recipe for the best-sautéed mushrooms EVER!

First, I’m going to my hanging herb garden to grab a few sprigs of fresh thyme.

Thyme

Thyme is one of those herbs that pairs well with so many dishes. When Thyme matures,  the stems become hardy and wood-like. If that’s the case, you only want to use their leaves. The stems on my plant are still green and tender so, as I snip off a few sprigs for this dish, I don’t worry if the stems get chopped up along with their leaves.

If you are not able to find fresh Thyme, dried Thyme is perfectly fine.  I love the minty/lemony flavor of thyme, so I’m using both types for this recipe.

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I’m using a combination of domestic and wild mushrooms for this recipe. Let’s talk about the different varieties I have here.

Oyster Mushrooms

This one in the above picture is the Oyster mushrooms. Whenever using mushrooms, take a damp cloth and clean the outside to remove any dirt that may be on them. To cut an Oyster mushroom, use a sharp knife to carefully cut around the firm central stem and the individual caps will fall away.

Tip: Reserve the stems to make a mushroom stock. I’m not slicing the caps any smaller because these are a perfect size.

Trumpet Mushrooms

These are the Trumpet mushrooms. I just slice off the tip off the bottom of the stem,  the rest of the mushroom I cut up into 2-inch pieces.

Both the Cremini (baby Portobello mushrooms) and white Button mushrooms I slice the same way, with their stems.

Shitake Mushrooms (2)

With Shitake mushrooms, I remove their tough stems and slice the caps.  Save the stems for stock.

Portobello Mushroms

The Portobello mushrooms, I remove the stems and then using a spoon, clean their gills from underneath the cap, then slicing them, fairly thick

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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yields: 6 servings
Equipment: Deep sided frying pan

Ingredients:
3 tablespoons unsalted butter
2 tablespoon olive oil
1 teaspoon minced fresh Thyme leaves
1 tablespoon dried thyme
( about 1 1/2 pounds of mushrooms 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 minced garlic
1 teaspoon freshly cracked black pepper
2 teaspoons of Kosher salt
1/4 cup unsalted beef stock, or a good red wine

Directions:
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 will 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.

 

Wild Mushroom And Spinach Lasagna

 

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Homemade Lasagna

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Do I dare to say that we all love Homemade Lasagna? I’m going to say YES. This recipe is going to utilize using leftover meat-filled tomato sauce.

I don’t know about you, but whenever I make a pot of meat-filled tomato sauce, Sunday Gravy as my nana used to call it, I always make too much. I’ve either put the sauce in the frig, thinking to myself, I’m going to make something with this sauce tomorrow and just never get around to it.

So often, life can get really busy and time can get away from us. Not anymore! Making two meals from the same meat-filled tomato sauce does take some planning but, having the sauce ready makes pulling together a Homemade Lasagna much easier. I don’t even have to think about how I’m going to use my leftover meat sauce anymore. I’m just going to make my Homemade Lasagna.

How To Freeze Uncooked Lasagna:
Once you make the lasagna, you can freeze single-serving portions in a freezer-safe storage container or freeze the entire pan. If you decide to freeze your lasagna, cover the entire lasagna, the baking dish included (most ceramic dishes are freezer and baking safe), tightly with several layers plastic wrap making sure there are no gaps where air could get in and cause freezer burn. This way it will keep as fresh as possible until your ready to bake.

Note: It’s important that you don’t plan on freezing lasagna made with ingredients, including the meat, that’s been previously frozen. Food that’s frozen more than once also suffers when it comes to flavor and texture

When making lasagna, because there are so many components to the dish it can seem daunting. Just by eliminating, having to make, one of the ingredients makes this dish so much easier. The link for Meat-Filled Tomato Sauce is at the bottom of this post.

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I’m using Grana Padano cheese for this recipe. It’s very similar to Parmigiano-Reggiano in flavor and texture but not quite as expensive. The cheeses come from two different regions of Italy which, without getting down into the weeds, basically means there’s a difference in the grass the cows eat. There’s a great piece called Grana Padano vs. Parmigiano-Reggiano at www.talkoftomatoes.com. helped me understand how and when I could substitute one cheese for the other.

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This style of lasagna sheets is my favorite. I like the flat thin pasta style for my lasagna. They’re much lighter in texture than the traditional lasagna sheets and they’re oven-ready. This is awesome, I’ve eliminated two steps while making this dish.

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Prep Time: 35 minutes
Cook Time: 55 minutes
Total Time: 1 hour 30 minutes
Yields: 12 servings
Equipment: 12-inch sauté pan, 9 x 13 x 3 baking dish, 6-quart Dutch oven, 6-quart saucepot, 2 large mixing bowls, ladle, rubber spatula

Ingredients:
2 boxes of Barilla oven-ready lasagna sheets, (safe to not to run out of sheets)
10 cups of meat-filled tomato sauce (for my recipe, meat-filled tomato sauce, click the link below, baked Cavatappi)
12 tablespoons (1 1/2 sticks) unsalted butter, (2 tablespoons for the mushrooms, 4 tablespoons for the *roux, 2 tablespoons to *dot the top of the lasagna, and 2 tablespoons to grease the baking dish)
1 tablespoon olive oil
3 large Portobello mushrooms, sliced
1 tablespoon dried thyme
1 tablespoon Kosher salt plus 1 teaspoon
1 1/2 teaspoon fresh ground black pepper
1/4 cup all-purpose flour
1/2 teaspoon ground nutmeg, freshly grated
2-quarts whole milk, heated
1 1/4 cups of Kraft shredded Mozzarella, reserve 1/4 cup for Bechamel sauce
1/2 cup of freshly grated Grana Padano, reserve 1/4 for the top
1-15 ounce container whole milk Ricotta
1 large egg, beaten
4 tablespoon flat-leaf Italian parsley, finely chopped, reserve 2 tablespoons for the top
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Directions:
Part 1
. Leftover Meat-Filled Tomato Sauce.
Click the link below, for my Baked Cavatappi recipe.

Part 2. Sautéed Portobello Mushrooms.
In a large sautépan on medium-high heat melt unsalted butter with olive oil. To the pan add the sliced Portobello mushrooms and dried thyme, stir and cook for 10 to 12 minutes until brown. Once the mushrooms have browned and released all their liquid add 1 teaspoon of Kosher salt and 1/2 teaspoon of fresh ground black pepper, stir to combine. Transfer the sautéed mushrooms to a bowl. Set aside. It’s time to move on to the next step.

Part 3. Bechamel Sauce.
To make the Bechamel sauce, start with a large saucepot on medium heat, heat the milk to just under the boiling point. In a Dutch oven (or heavy bottom pot) melt unsalted butter. Add all-purpose flour whisking together until the flour and butter become smooth, blonde in color, and paste-like (this is what’s known as a *roux), 2 minutes. Add freshly grated nutmeg then slowly add the heated milk, continuously whisking. Add 1 tablespoon of Kosher salt and 1 teaspoon of fresh ground black pepper. Switch to a wooden spoon continuing to stir as the sauce thickens, coating the back of a spoon. Bring to a boil, then lower the heat, cook, stirring for 2 to 3 minutes more. Off the heat add the shredded Mozzarella, grated Grana Padano cheese, and 2 tablespoons of freshly chopped flat-leaf Italian parsley, stir to combine and set aside.

Part 4. Ricotta Mixture.
In a large mixing bowl, add whole milk ricotta cheese, 1 beaten large egg, 1 tablespoon of fresh finely chopped Italian parsley, 1 teaspoon of Kosher salt, and 1/2 a teaspoon of black pepper. Mix together until combined. Set aside.

Butter the bottom and sides of a 9 x 13 x 3 baking dish.
Preheat oven to 375-degrees F.

Part 5. Assemble the Lasagna.
Start with 2 ladles of meat-filled tomato sauce in the bottom of the baking sheet. Spread the sauce around evenly to cover the entire bottom of the baking dish. Place the lasagna sheets down over the sauce for the next layer. If the sheets don’t fit perfectly, it’s ok if you need to slightly overlap them so they fit the size of the baking dish. Refer to the pictures above. Next, ladle the Bechamel cheese sauce, Using a rubber spatula, evenly spread the cheese sauce over the lasagna sheets. Add the slice sautéed Portobello mushrooms on top, placing them so they’re evenly set throughout the layer. Lay another layer of lasagna sheets, then ladle the ricotta mixture on top. Use a rubber spatula to gently spread the ricotta mixture over the lasagna sheets. To the ricotta layer, evenly add 1/2 a cup of the Mozzarella cheese. Lay on the final layer of lasagna sheets. Ladle the remaining meat-filled tomato sauce spreading it evenly all over the top. Sprinkle remaining shredded Mozzarella and remaining Grana Padano cheese over the top. Dice the remaining butter into tiny pieces and *dot the top the lasagna.

Tip: Spray the dull side of the aluminum foil with non-stick cooking spray. This will prevent the cheese from sticking to the foil.

Part 6. Baking Lasagna
Bake covered
for 45 to 50 minutes. Uncover and continue cooking until the cheese is melted, golden brown and bubbly, 5 to 7 minutes. Garnish the top with the remaining chopped parsley.

Let rest for at least 20 minutes before slicing. This way it will have set.

Directions For Baking Lasagna Once It’s Been Frozen:
Preheat
 oven to 375-degrees F.
When you’re ready to bake the lasagna start by defrosting it overnight in the refrigerator. If it’s still not completely thawed at that point, take it out of the frig, remove the plastic wrap. Allow the lasagna to sit out at room temperature for 30 minutes before baking. Bake for 40 to 45 minutes. Remove the foil and continue to bake for another 10 to 15 minutes until heated through and bubbly around the edges.

*Roux: A roux is flour and fat (butter) cooked together and used to thicken sauces.
*Dot: To scatter butter in bits over food.

 

Baked Cavatappi

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