Are there people in your life who you completely trust will make you something delicious when you come over? Or friends whose recipes never let you down? I have a few of those friends in my life, some of which I’ve met through the blogging world and some whom I have known for years.
Tiffany, who blogs at foodfinery is just that, a dear friend with reliably astounding food. People are constantly telling her that her recipes are ones they now make frequently in their homes and I am no different. Her recipes are ones that quickly make it on your list of ones you’ll be cooking for years to come.
Wild Mushroom Lasagna was the first dish of hers I tried. She has blessed me with the recipe to share with you. If you are into wild mushrooms, as we are, you will love this. The only change I made was to add some chicken, but it is definitely equally as good if you don’t add meat. She and I both used Maestri Pasta noodles for this, which make the dish especially good. Fine pasta can truly take a dish up a notch. I highly recommend Maestri Pasta which you can find locally at Tony Caputo’s Market. Check out more of her recipes on foodfinery.
Wild Mushroom Lasagna
1 pkg. lasagna noodles (I use Maestri Pasta which you can buy from Tony Caputo’s)
2 pounds organic wild mushrooms (possible choices: crimini, shitake and oyster)
3T butter, melted
2T olive oil
2 cloves garlic, minced
salt and pepper to taste
1 pound fresh spinach
1/2 pound fontina cheese, grated
1/2 pound mozzarella cheese, grated
1/4C parmesan cheese, grated
Cook pasta 3 minutes under typical time and rinse under cold water. In a food processor: place shitake and oyster mushrooms, garlic, 1T of the butter and 1T of the olive oil. Season with salt and pepper and pulse several times. Add 1/2 of the cream and pulse again until it’s a puree. Grate cheeses. Slice crimini mushrooms and set aside. In a baking dish layer: pasta, puree, spinach, fontina, mozzarella, butter s&p, oil, remaining cream and repeat this to the top layer where you will sprinkle the parmesan and cover with remaining cheeses. Bake at 350 for 40 minutes, covered. Remove foil and broil 3-5 minutes to brown cheeses.