Sunday, November 7, 2010

Mushroom Lasagna

We took out the pasta machine yesterday ~
It has been a while but we were up for
the challenge of making lasagna noodles.

Just a few weeks ago we were in NY for my
brother's wedding! The reception was at
this excellent restaurant called the
Gramercy Park Tavern. One of the appetizers
they served was this very delicate mushroom
lasagna. It was outstanding and I would love
to taste it again but I don't know when I will
be back NY.

So, I figured if I can't go there and get it
I would try to make my own version of mushroom
lasagna. That is why the pasta machine was put
to use this weekend ~ we had to start with
homemade noodles.

For the filling, I chopped up baby portobello
and shitake mushrooms. I sauted the mushrooms
with some shallots. Then I added white wine
and cooked the mixture for another 5 minutes
until the liquid was absorbed. In a bowl,
I poured this mixture and then added chopped
parsley, grated parmesan cheese
and the white part of one egg.
After everything was combined it was pretty easy
to start layering my lasagna.

Instead of adding pasta sauce in between the layers I added a half
white wine and half chicken broth mixture.

Here is the end result:

The lasagna was excellent, however, it was not the same flavors as
the lasagna we had at the Gramercy Park Tavern. I will have
to do a little research and see if I can find out what type
of mushrooms they use and some of their key ingredients.

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