Mushrooms
Whenever we’re at the Shore I seem to cook much more than I do in NYC. Perhaps it’s because I love to grocery shop here at my favorite market – Wegman’s! Or maybe it’s because I have a real kitchen in my cottage and not the typical Manhattan work space. Or maybe it’s not so easy to grocery shop in New York because I have to carry all my groceries home and/or have Peter tag along to carry a few bags or take my little red grocery cart and pile my bags in that. But above all, one cannot deny how easy it is to eat out or order in any night of the week in The City. BUT tonight we feasted on a savory Mushroom Lasagna and sautéed broccoli with garlic – A delicious vegetarian version of Italian food staple.
2 # mixed mushrooms – sliced uniformly (I used Shitake, Portobello, white, and Baby Bello)
1 onion medium dice
2 garlic cloves minced
2 TBS butter
1 TBS olive oil
1 heaping TBS of chopped rosemary
1 1/2 cups of whipping cream
2 cups of radicchio, cored and sliced
1 3/4 cups grated cheese
6 sheets of lasagna sheets (fresh lasagna noodles come in wide sheets)
Salt and pepper
Preheat oven 375 degrees
Melt butter and add olive oil and chopped onions. Saute over med-low heat till onions are soft and translucent but not brown. Add in minced garlic and rosemary and cook stirring a minute or two till garlic is fragrant.
Add mushrooms and 3/4 tsp salt and some pepper. Increase heat to medium and cook mushrooms till soft 10-15 minutes. Add cream and bring to a simmer 2-3 minutes. Adjust seasonings. Don’t make sauce too thick or there won’t be enough liquid to cook noodles.
In a 9 x 13 baking dish, put 1/2 cup of the mushroom mix on the bottom. Top with 2 lasagna sheets, then 1 cup of mushroom mix, 1 cup of radicchio and 1/2 cup of grated cheese. Repeat.
Top 3rd layer of noodles with all remaining mixture and 3/4 cup cheese. Bake uncovered 35-45 minutes – Cool 5 minutes.
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