Porcini & Wild Mushroom Lasagne
This luxurious Porcini & Wild Mushroom Lasagne layers tender pasta with intensely flavored wild mushrooms, creamy béchamel sauce, and just enough Parmesan to create a vegetarian masterpiece that’s both comforting and sophisticated – perfect for special occasions or weekend family meals.
Ingredients
- 1 oz 30g dried porcini mushrooms
- 1 lb 450g mixed fresh wild mushrooms (shiitake, oyster, chanterelle)
- 1 lb 450g cremini or button mushrooms
- 3 tablespoons olive oil
- 1 large onion finely diced
- 4 garlic cloves minced
- 2 tablespoons fresh thyme leaves or 2 teaspoons dried
- 1/4 cup dry white wine optional but recommended
- 12 no-boil lasagne sheets
- 2 cups grated Parmesan cheese divided
- Salt and freshly ground black pepper
- For the béchamel sauce:
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups whole milk warmed
- 1/4 teaspoon freshly grated nutmeg
- Salt and white pepper to taste
Instructions
- Prepare the porcini mushrooms by placing them in a bowl with 2 cups of hot water. Let soak for 20 minutes, then remove the mushrooms, squeezing out excess liquid. Strain the soaking liquid through a fine sieve or coffee filter to remove grit, and reserve for later use. Chop the rehydrated porcini finely.
- Clean and prepare the fresh mushrooms by wiping them with a damp paper towel (avoid washing if possible). Slice them uniformly, about 1/4 inch thick. Keep different varieties separate as they may require different cooking times.
- Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Add fresh mushrooms in batches to avoid overcrowding the pan, which would cause them to steam rather than brown. Cook each batch until golden and they’ve released their moisture, about 5-7 minutes. Season with salt, pepper, and thyme as you go.
- Add the chopped porcini mushrooms and white wine to the pan, scraping up any browned bits from the bottom. Let the wine reduce almost completely, then add 1/2 cup of the reserved porcini soaking liquid. Simmer until the liquid has reduced by half. Remove from heat and set aside.
- Make the béchamel sauce by melting butter in a saucepan over medium heat. Add flour and whisk constantly for 2 minutes to create a roux. Gradually add warm milk, whisking continuously to prevent lumps. Cook for 5-7 minutes until thickened enough to coat the back of a spoon. Season with salt, white pepper, and nutmeg.
- Preheat your oven to 375°F (190°C) and lightly oil a 9×13 inch baking dish.
- Assemble the lasagne by spreading 1/2 cup of béchamel on the bottom of the dish. Place a layer of lasagne sheets on top, then spread with a third of the mushroom mixture, followed by a quarter of the remaining béchamel and a sprinkle of Parmesan.
- Repeat the layering process twice more, finishing with a final layer of pasta, the remaining béchamel, and a generous topping of Parmesan cheese.
- Cover with foil and bake for 40 minutes, then remove the foil and bake for an additional 15-20 minutes until the top is golden brown and bubbling.
- Let rest for at least 15 minutes before cutting and serving to allow the layers to set properly.
Notes
- For the best flavor, use a mix of mushroom varieties – each brings unique textures and tastes.
- The porcini soaking liquid is liquid gold for flavor – don’t discard it! If you have extra after making the recipe, freeze it for future soups or sauces.
- This lasagne can be assembled up to 24 hours in advance and refrigerated before baking.
- The entire dish freezes beautifully – either before or after baking. Thaw overnight in the refrigerator before heating.
- For a richer flavor, add 2 tablespoons of tomato paste when cooking the mushrooms.