Lasagne with mushrooms, sherry and whipped cream
10 servings
90 minutes
Mushroom lasagna with sherry and whipped cream is an exquisite version of the classic Italian dish. Its deep, rich flavor comes from white mushrooms infused with sherry aromas, while the creamy sauce adds incredible tenderness. The lasagna dough is soaked in tomato paste and cream, creating a wonderful balance of textures. Parmesan cheese adds a tangy note, and herbs finish it off with freshness. This dish not only warms but invites you into the cozy atmosphere of an Italian evening where each layer reveals new flavor nuances. Perfect for both festive occasions and family dinners, it delights with every bite.
1
Soak dried mushrooms in hot water for 15 minutes. Strain through a fine sieve and squeeze out. Keep the mushroom liquid, rinse the mushrooms in cold water to remove any sand residue, and chop finely.
- Dried porcini mushrooms: 0.5 glass
- Water: 1.3 glass
2
Cut fresh mushrooms into pieces (about 5 mm thick). Mince the garlic and finely chop the onion.
- White mushrooms: 450 g
- Garlic: 4 cloves
- Onion: 1 head
3
In a heavy skillet over medium heat, sauté finely chopped garlic in olive oil for 1 minute. Reduce heat, add finely chopped onion and salt (1/4 teaspoon), cover, and cook for another 5 minutes, stirring occasionally.
- Garlic: 4 cloves
- Olive oil: 3 tablespoons
- Onion: 1 head
4
When the onion becomes soft, remove the lid, increase the heat (to medium-high), add fresh mushrooms, salt (1/4 teaspoon), and sauté until soft (about 5 minutes). Add soaked dried mushrooms, soy sauce, 4 tablespoons of sherry (preferably dry), and cook, stirring, for 5-8 minutes. When the liquid evaporates and the fresh mushrooms darken, remove from heat.
- White mushrooms: 450 g
- Dried porcini mushrooms: 0.5 glass
- Soy sauce: 1 tablespoon
- Sherry: 6 tablespoons
5
Melt the butter in a heavy saucepan over low heat. Add flour to the butter, then add tomato paste and sauté for 3 minutes. While stirring, pour in the milk and the liquid in which the mushrooms were soaked. Continue stirring actively until boiling and cook for another 3 minutes.
- Butter: 3 tablespoons
- Wheat flour: 4 tablespoons
- Tomato paste: 150 g
- Milk: 2.5 glasss
- Water: 1.3 glass
6
Remove the saucepan with the sauce from the heat. Add the remaining 2 tablespoons of sherry, nutmeg, salt (3/4 teaspoon), black pepper (1/2 teaspoon), 1/2 cup of parmesan, mushroom mixture, and mix thoroughly.
- Sherry: 6 tablespoons
- Ground nutmeg: 0.5 teaspoon
- Grated Parmesan cheese: 120 g
- White mushrooms: 450 g
7
Spread 1 1/3 cups of mushroom sauce evenly in a baking dish (about 26x18 cm), then layer 3 sheets of dough on top (the edges should overlap). Alternate layering sauce and dough 3 more times.
8
Whip the chilled cream lightly (just until thickened but not fluffy) and spread it evenly over the last layer of dough, then drizzle with the remaining tomato sauce.
- Cream 20%: 0.5 glass
9
Sprinkle with the remaining parmesan.
- Grated Parmesan cheese: 120 g
10
Tightly cover the lasagna dish with foil and place it on the middle rack of an oven preheated to 210 degrees. After 20 minutes, remove the foil and bake for another 20 minutes (or a bit longer) until golden brown. Before serving, let the lasagna cool for 10 minutes and sprinkle with chopped herbs.
- Green: to taste