About once a month or so I like to invite my parents over for dinner and movie. I use these get-togethers as an opportunity to try out new recipes and last Friday night was no exception. This time around, I found a recipe for Wild Mushroom Lasagna that just sounded amazing. I cleaned out our local grocery store of just about all of their portobellos, porcini, oyster, chantarelle, cremini and shitake mushrooms - about 4 pounds of it and goodness, they take a while to clean, de-stem and chop!
After all of that prep-work, cooking the mushrooms is pretty straighforward: broil the portobello caps, cook the rest of the mushrooms in a pan with butter salt and pepper, add some vermouth, flour, nutmeg, garlic and milk and you've got a delicious creamy smokey mushroom sauce. Layer the sauce and mushrooms between no boil noodles and add whole milk mozzarela mixed with parmesan and wha la! I have to say that the lasagna was absolutely delicious, and very, very rich so you won't need more that 1 serving to be satisfied. It also reheats like a champ!
This recipe was from Cook's Illustrated.