Cozy MUSHROOM TALEGGIO LASAGNE

Epicurean Exploits - Food and Recipes
1

I am a big fan of the columne „a kitchen in Rome“ by Rachel Roddy. This recipe is from end of March published in the GUARDIAN.

I used more cheese than recommended in the recipe, as I had left over Swiss Raclette in the fridge. I think that benefited the recipe. I used fresh Lasagne sheets, but I didn’t pre-cooked them as in the recipe, as it is enough liquid in the Lasagne dish to cook them in my view.

A very cozy&delicious dish for 6-8 people………

Ingredients
50g dried porcini mushrooms
100g butter
4-5 tbsp olive oil
1 garlic clove, skin on and halved
600g fresh mushrooms (chestnut, portobello, porcini, button)
1 sprig fresh thyme
80g plain flour
1 litre whole milk
200g Taleggio cheese, thinly sliced
75-100g Parmesan, grated
nutmeg
10 large square fresh lasagne sheets, or 15 dried

optional: additional leftover cheese (me: 250g Swiss Raclette cheese)

rectangular 32cm x 22cm x 6cm deep oven dish

Preparation

  1. Firsh soak the dried mushrooms in 200ml water or more for 30-60min

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  1. Heat 20g butter with a bit olive oil in a big pan or casserole and add sliced fresh mushrooms. Also add garlic and thyme. Cook for around 10min. on medium heat

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  1. Remove the dried mushrooms from the water. Don`t throw the water away, you will need it for the bechamel. Be careful of muddy parts in the water. Chopp the mushrooms and add to the cooked mushrooms.

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  1. Heat 80g butter in a sauce pan and add flour. Whisk everything to thick paste. Then add carefully the milk and whisk. Also add strained porcini water and whisk to a thick bechamel. Season with nutmeg, 2 tbsp grated parmesan and salt&pepper.

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  1. Rubbing the baking dish with olive oil and add 2 fresh large Lasagne sheets

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  1. Now add part of the cooked mushrooms

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  1. Also add part of the bechamel sauce

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  1. And Taleggio cheese on top

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  1. Now another layer of Lasagne sheets and continue as before.

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  1. Finally add Parmesan and bechamel. Put in the pre-heated oven by 200C (180C fan)/390F/gas 6 for around 30min

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  1. Remove from the oven and let it rest for around 10-15min

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  1. Serve with a Soave by the estate Pieropan.

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1 Like
2

I’m not familiar with Taleggio and suspect local shops here won’t have it - what would be good substitutes?

3

Make a mix of Mozzarella and hard cheese of your liking.

4

P.S.

I added pieces of Swiss Raclette cheese between the layers. BUT most of the Swiss cheese I added at the end together with the Parmesan and Béchamel as final layer on top. So I used 450g cheese for the whole dish.

5

You might be surprised, I’ve found it at my local grocery store cheese counter before, and I am not in an area that has many specialty ingredients easily available.

1 Like
6

We’re now in a town of 12,000 souls. But there is an excellent gourmet food shop so I will give it a try. They do have Epoisses for example.

8

It will warm your soul, promised.