Mushroom Lasagna

Skillet Mushroom Lasagna

Recipe courtesy of Sweetsugarbean.

Serves: 4 | Prep time: 30 minutes | Total time: 45 minutes

Ingredients

6 lasagna noodles (about 2 inches wide)
1 Tbsp butter
1 lb cremini mushrooms, sliced
1 clove garlic, minced
5 cups assorted baby greens such as spinach, kale, chard, arugula
1/4 teaspoon each salt and pepper
3 Tbsp all-purpose flour
3 Tbsp butter
2 cups milk
1 cup shredded mozzarella cheese
2/3 cups extra-smooth ricotta cheese
1 Tbsp Dijon mustard
pinch cayenne pepper
pinch nutmeg
1/4 cup grated Parmesan cheese
canola oil for greasing skillet

Directions

  1. In large saucepan of boiling salted water, cook the noodles for 2 minutes less than package instructions for al dente; drain.
  2. While the noodles are cooking, in a 10-inch cast iron skillet, heat the butter over medium-high heat. Cook the mushrooms and garlic, stirring occasionally, until softened and almost no liquid remains, about 7 minutes. Add the baby greens, and cook, stirring occasionally until they begin to wilt, about 2 minutes. Scrape into a bowl. Stir in the salt and pepper.
  3. In a small saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring constantly for 2 minutes. Gradually whisk in the milk. Cook over medium heat, whisking constantly, until thickened, about 8 minutes. Add 3/4 cup of the mozzarella, the ricotta, mustard, cayenne pepper and nutmeg. Stir constantly until the cheese is melted. Remove from the heat.
  4. Wipe out the cast iron skillet after you cook the mushrooms and greens and give it a little greasing with canola oil. . Pour 1/2 cup of the sauce into bottom of the skillet. Arrange 3 of the noodles over top, you may need to trim the ends to fit skillet. Top with half of the mushroom mixture. Spoon half of the remaining sauce over top. Arrange remaining noodles, perpendicular to bottom noodles, over top. Top with the remaining mushroom mixture, sauce and mozzarella. Sprinkle with Parmesan cheese. 5. Bake in 400°F oven until mozzarella is melted and sauce is bubbly, about 1015 minutes. Broil until the top is golden brown, about 3 minutes. Let stand for 5 minutes before serving.

Mushroom Truffle Four Cheese Lasagna

Recipe courtesy of SugarLoveSpices.

Prep time: 15 minutes | Cook time: 40 minutes | Serves: 4-6 people

Ingredients

A small basket of mixed mushrooms (2 portobellini, 1 bundle enoki, 2 oysters, 6 shiitake)
10 oven-ready lasagna sheets
140 g fresh mozzarella
60 g Italian mild Asiago cheese
30 g Parmigiano Reggiano
40 g Taleggio
2 Tbsp. e.v.o. oil
2 cloves garlic
1/2 cup white wine
2 drops white truffle oil
2 Tbsp fresh chopped parsley
1 Tbsp fresh thyme
Salt and pepper to taste
Pinch of peperoncini (red chilli flakes)
125 ml of Mushroom Panna (or heavy cream)
125 ml Half and Half cream

Preparation

  1. Pre-heat oven to 375 degrees F.
  2. Wash, dry and chop mushrooms into slivers.
  3. In a medium cast iron pan drizzle in e.v.o. oil and toss in garlic and peperoncini, bring to a med to high heat.
  4. Throw in mushrooms and begin to sauté for 2-3 minutes, sprinkle in 1/2 the parsley and all of the thyme, and stir.
  5. Season with salt and fresh cracked pepper, and when mushrooms begin to soften add in the white wine and let it cook till the wine evaporates about 5 minutes. Finish with a few drops of white truffle oil. Take mushroom out of the pan leaving a few for flavoring and in the same cast iron pan pour in the Mushroom Panna and Half and Half cream. When the mixture is warm add in the Taleggio and Asiago cheese. Stir until cheese is all nice and melted inside and sauce is thickened a bit, about 5 minutes.
  6. While sauce is cooking put a pot of salted water to boil.
  7. Place lasagna sheets in boiling water and cook for 2-3 minutes, take out and place in a bowl of cold water to stop the cooking time. If you want to omit this step, just add more liquid to the sauce and use the uncooked lasagna sheets.

Directions

  1. In an 8-inch by 11-inch baking dish, spoon some of the cream sauce onto the bottom. Layer the lasagna sheets letting some of the sheets to come up the sides. Spoon some more of the cream sauce and sprinkle over the top with the Parmigiano and mozzarella, and finish with a sprinkling of the sautéed mushrooms.
  2. Take some more lasagna sheets and lay perpendicular to the last layer again allowing the sheets to come up the sides a bit. Spoon sauce on top and sprinkle with Parmigiano and mozzarella and finish again with sautéed mushrooms.
  3. Continue this until you have completed 4 layers and the top will be finished with sauce, cheese, and mushrooms.
  4. Place in the preheated oven and cook for 20 minutes, then turn oven to low broil and cook for an additional 3 minutes.
  5. Take out of the oven and let rest for about 10 minutes.
  6. Cut and serve. Enjoy!
mushroom pappardelle

Mushroom Pappardelle with Gorgonzola Cream and Walnuts

Even those weary of blue cheese, will savour this creamy Gorgonzola pasta loaded with golden locally grown mushrooms, crisp sage, and toasted walnuts. Not for the faint of heart, this decadent dish is easy enough for a quick weekday dinner yet impressive enough for entertaining. Serve with a salad of bitter greens and lemon to cut the richness of the sauce.

Recipe courtesy of Kathy Jollimore from Wild Card Creative

Prep Time: 10 min | Cook Time: 20 min | Serves: 4

Ingredients

½ lb./250 g. pappardelle
2 tbsp butter
24 sage leaves
1 lb./450 g mixed mushrooms (cinnamon cap, shitake, king oyster
2 tbsp white wine (optional)
1 cup heavy cream
4 oz./113 g. Gorgonzola Dolce, plus more to taste
¼ cup chopped walnuts, toasted

Method

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain.
  2. Heat butter over medium heat in a large skillet. Fry half the sage leaves until crisp, about 1-2 minutes. Remove to a paper-towel lined plate.Repeat with remaining sage.
  3. Add the mushrooms to the skillet. Cook until golden brown. Remove and keep warm.
  4. Add the wine, scraping the bottom of the pan to release any browned bits.
  5. Cook until reduced by half. Add the cream and bring to a simmer. Cook until thickened.
  6. Whisk in the cheese, adding more to taste if desired.
  7. Add the pasta and mushrooms, tossing to coat the noodles. Season to taste with salt and pepper and garnish with sage leaves.
BurgerPasta

One Pot Bacon Mushroom Swiss Burger Pasta

This Bacon Mushroom Swiss Burger Pasta is a perfect weekday meal the entire family will love!

It’s for Mushroom Canada’s “Blend and Extend” campaign. Which is brilliant. You take a ground protein and blend it with mushrooms to make the meal go further. More nutrition and costs less, which had me on board from the get go.

Recipe courtesy of Samantha from mykitchenlove 

Prep Time: 10 min | Cook Time: 20 min | Serves: 6-8 dinner servings

Ingredients

4 cups white button mushrooms, ends trimmed
1 yellow (cooking) onion, halved and peel removed
3 garlic cloves, peeled
2 slices bacon
225 grams / 1/2 lbs extra lean ground beef
1 tsp dried thyme
1/2 tsp salt
1/2 tsp ground black pepper
1 lbs / 454 gr dried penne pasta
130 gr swiss cheese, cut into thin slices or grated
5 cups low sodium beef or vegetable broth
5 oz / 144 gr baby spinach leaves

Method

  1. Blend spinach in a food processor until shredded. Remove and set aside.
  2. Add onion, bacon, garlic, salt, pepper and mushrooms to the food processor pulse until all ingredients are ground. Add beef and pulse until combined.
  3. Preheat a large pot or pan to medium-high heat and add beef mixture from the food processor. Cook for 5-7 minutes, stirring occasionally until meat has browned.
  4. Add thyme, pasta and broth to pan. Bring to a boil and cook for 11 minutes at a strong simmer (over medium heat) or until pasta is cooked al dente. Add spinach, stirring to fully combine and remove from heat.
  5. Preheat oven boiler to high. Top pasta with swiss cheese and place under broiler for 2-4 minutes or until cheese is melted and starting to brown.
  6. Allow pasta to cool for about 5 minutes before serving.

Lemony Mushrooms and Spinach Pasta

It is delicious with just these ingredients but I like adding the cream to give the whole dish some richness & a little decadence.

Recipe and photo by Christina from Strawberries For Supper.

Prep Time: 10 mins | Cook Time: 20 mins | Serves: 4

Ingredients

1 tbsp olive oil
4 slices pancetta, chopped
250g crimini or button mushrooms, sliced
1 tbsp butter
2 cloves garlic, minced
225g linguine (about ½ a package)
juice and zest of 1 lemon
1/3 cup whipping cream (35% cream)
¼ cup freshly grated Parmesan (plus more for serving)
75g (or 2 loosely packed cups) baby spinach
½ cup pasta cooking water – reserved to loosen sauce if needed
Salt and pepper to taste

Method

1. Set a large pot of salted water to boil in readiness for the pasta.
2. In a large frying pan, add olive oil and pancetta and fry pancetta until it is crispy. Meanwhile, slice the mushrooms.
3. When the pancetta is crispy add the butter and sliced mushrooms with a good pinch of salt and pepper. Saute over a medium high heat until the mushrooms are brown. Add the garlic and saute for a few minutes. If you add it earlier, it could burn. After you start sautéing the mushrooms, start cooking the pasta. Boil the pasta according to package directions until al dente (about 7 minutes).
4. When the mushrooms are done add the lemon juice and zest. Stir the lemon juice around to deglaze the pan.
5. Add the cream and Parmesan cheese. If the pasta is close to being done, add the spinach. If you need a bit more time then turn the heat off the frying pan and when the pasta is just about done, turn the heat back on the frying pan and add the spinach then. Stir the spinach around to wilt it over a medium heat.
6. Before draining the pasta, take out about ½ cup of the pasta cooking water.
7. Drain the pasta when it is al dente and add the pasta to the frying pan. Stir it around with the mushrooms, spinach, and lemony cream sauce. Add a few splashes of pasta cooking water until you achieve a light sauce consistency. Add more salt and pepper to your taste if needed.
8. Serve immediately with extra Parmesan cheese.
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