Mushroom Lasagna with Pancetta and Sage

Why this recipe works:
To make a mushroom lasagna recipe with no-boil noodles and widely available mushrooms, we found that roasted portobellos gave the dish concentrated mushroom flavor. A very loose béchamel sauce had enough liquid to properly hydrate the noodles.

If Italian fontina is not available, use whole milk mozzarella rather than a
rubbery Danish, Swedish, or American fontina. We like the mushroom sauce made with whole milk, but both skim and low-fat milk are acceptable.

*  1/2 ounce  dried porcini mushrooms , rinsed well
*  1 cup  water
*  2 pounds  portobello mushroom caps (about 10 medium), cleaned and cut into
2- to 3-inch by 1/4-inch slices
*  4 tablespoons  olive oil
*  8 ounces  pancetta , cut into 1/4-inch pieces (omit)
*  2  large red onions , chopped medium (about 4 cups)
*  8 oz button mushrooms, cleaned, stems trimmed, & broken into rough
pieces
*  4 med cloves  garlic, minced or pressed through garlic press (about 1
tablespoon plus 1 teaspoon)
*  1/2 cup  dry vermouth
*  3 tablespoons  unsalted butter, plus additional for greasing pan
*  3 tablespoons  unbleached all-purpose flour
*  3 1/2 cups  milk
*  1/4 teaspoon  nutmeg
*  1/4 cup minced fresh parsley leaves
*  1 tablespoon  minced fresh sage leaves
*  8 oz  Italian fontina cheese, rind removed and shredded (about 2 1/4
cups)
*  1 1/2ounces  grated Parmesan cheese  (about 3/4 cup)
*  12  no-boil lasagna noodles
*  2 tablespoons  minced fresh basil leaves
*  1/2 teaspoon  grated lemon zest from 1 lemon

1.  Cover porcinis with water in small microwave-safe bowl; cover with
plastic wrap, cut several steam vents in plastic with paring knife, and
microwave on high power for 30 seconds. Let stand until mushrooms soften,
about 5 minutes. Lift mushrooms from liquid with fork and roughly chop (you
should have about 3 tablespoons). Strain liquid through fine-mesh strainer
lined with paper towel into medium bowl. Set mushrooms and liquid aside.

2. Adjust oven rack to middle position and heat oven to 425 degrees. Spread
portobello mushrooms in even layer on rimmed baking sheet and drizzle with 2
tablespoons oil, tossing to coat mushrooms evenly; sprinkle with 1/2
teaspoon salt and 1/2 teaspoon pepper and toss again. Roast mushrooms until
shriveled and all liquid released from mushrooms has evaporated, about 30
minutes, stirring halfway through cooking time. Set mushrooms aside to cool.

3. While portobellos roast, heat 1 tablespoon oil and pancetta in 12-inch
nonstick skillet over medium-high heat. Cook until pancetta is browned and
crisp, about 10 minutes. Using slotted spoon, transfer pancetta to large
bowl; pour off all but 1 tablespoon fat. Add onions, 1/4 teaspoon salt, and
1/4 teaspoon pepper and cook, stirring occasionally, until onions are
browned around edges, about 10 minutes. Transfer onions to large bowl with
pancetta and set aside.

4. Meanwhile, process button mushrooms in food processor until uniformly
coarsely chopped, about six 1-second pulses, stopping to scrape down bowl as
needed. Heat remaining 1 tablespoon oil in now-empty skillet over
medium-high heat until shimmering. Add chopped button mushrooms and cook,
stirring occasionally, until browned and all moisture has evaporated, 6 to 8
minutes.

5. Reduce heat to medium and stir in porcini mushrooms, 1 tablespoon
garlic, 1 teaspoon salt, and 1 teaspoon pepper. Cook, stirring frequently,
until garlic is fragrant, about 1 minute. Add vermouth and cook, stirring
occasionally, until liquid has evaporated, 2 to 3 minutes.

6. Add butter and cook until melted. Add flour and cook, stirring
constantly, about 1 minute. Slowly add reserved porcini soaking liquid,
scraping pan bottom to loosen browned bits. Add milk and nutmeg. Increase
heat to medium-high and bring mixture to boil. Reduce heat to medium-low and
simmer until sauce has thickened and reached consistency of heavy cream, 10
to 15 minutes (you should have about 4 cups). Remove from heat and stir in 2
tablespoons parsley and sage.

7. Combine fontina and Parmesan in medium bowl. Toss cooled portobello
mushrooms with onions in large bowl. Place noodles in 13 by 9-inch ovensafe
baking dish and cover with hot tap water; let soak 5 minutes, agitating
noodles occasionally to prevent sticking. Remove noodles from water and
place in single layer on kitchen towel. Wipe baking dish dry and coat with
butter.

8. Using rubber spatula, evenly distribute 1 cup mushroom sauce in bottom
of baking dish; position 3 noodles on top of sauce. Spread 3/4 cup sauce
evenly over noodles followed by 2 cups mushroom-onion mixture and 3/4 cup
cheese. Repeat layering of noodles, sauce, mushroom-onion mixture, and
cheese two more times. Place 3 remaining noodles on top of last layer of
cheese. Spread remaining sauce over noodles and sprinkle with remaining
cheese. Lightly spray large sheet of foil with nonstick cooking spray and
cover lasagna. Bake until bubbling, about 20 minutes.

9. While lasagna is baking, combine remaining 2 tablespoons parsley and 1
teaspoon garlic with basil and lemon zest in small bowl. Increase oven
temperature to 500 degrees, remove foil from lasagna, and continue to bake
until cheese on top becomes spotty brown, 6 to 8 minutes. Remove lasagna
from oven and sprinkle evenly with herb mixture. Cool 15 minutes, then cut
into pieces and serve.

Serves 10 to 12.   Cooks Illustrated, Published September 1, 2006.

Summer Tomato Pudding from Lynne Rossetto Kasper

Tomato Sauce
Good-tasting extra-virgin olive oil
1/2 medium to large onion, cut into 1/4-inch dice
Salt and black pepper to taste
generous pinch hot red pepper flakes
2 large garlic cloves, minced
3 tightly packed tablespoons fresh basil, torn
1-3/4 to 2 pounds good-tasting tomatoes, cored and coarsely chopped (do not seed or peel), or 1 28-ounce can whole tomatoes with liquid
Olive oil for the baking dish
7- to 8-inch piece of baguette, a couple of days old if possible, cut into 1-inch thick rounds

Custard
5 large eggs, beaten
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 to 1/4 teaspoon freshly grated nutmeg, or to taste
1 cup half and half, or heavy cream
1 cup whole or skim milk
1/3 cup freshly grated Parmigiano-Reggiano cheese

Flavorings
1/3 cup crumbled feta cheese
4 ounces firm, fresh, whole milk sheep or cow cheese, or cream cheese, thinly sliced
10 fresh basil leaves, torn
1/4 cup pitted Niçoise or oil-cured Moroccan olives
1 good-tasting medium tomato, sliced into 1/2-inch rounds, or 1 cup halved, flavorful grape tomatoes

1. Make the tomato sauce: Lightly film a 4-quart saucepan with the olive oil. Heat over medium-high. Add the onion with some salt, black pepper, and red pepper flakes and cook until golden. Stir in the garlic and basil, and cook 30 seconds. Stir in the tomatoes, breaking them up as they go into the pan. Bring the sauce to a lively bubble and cook, uncovered, 10 to 15 minutes or until thick. Stir often with a flat wood spatula to keep from sticking. Taste for seasoning. Cover and set aside 15 to 20 minutes to mellow or refrigerate up to 24 hours.

2. Assemble the pudding: While the sauce cooks, oil an 8-inch square glass baking dish. Preheat the oven to 325ºF. Cover the bottom of the dish completely with the bread slices.

3. Make the custard: In a large bowl, whisk together in a large bowl the eggs, salt, pepper, nutmeg, half-and-half, milk, and Parmigiano cheese. Pour half the custard over the bread and let it soak in for 10 minutes. Sprinkle with 3 tablespoons of the feta cheese, and half the slices of the fresh cheese. Tuck in half the basil leaves.

4. Cover everything with the tomato sauce. Pour in the rest of the custard, scatter the olives over the custard, push the sliced tomatoes and rest of the basil leaves into the custard, cover with the rest of the fresh cheese and sprinkle with the remaining feta.

5. Cover with foil and bake 45 minutes, then raise the heat to 375ºF. and bake 25 to 30 minutes. Finally, uncover and bake another 20 minutes, or until the thermometer inserted near the center of the pudding reads 200ºF. to 210ºF.  Let the pudding rest at room temperature 15 minutes. Serve it hot or just warm.

Makes an 8-inch-square baking dish of pudding and doubles easily. Tomato sauce and custard could be done a day ahead and refrigerated.

between 200ºF. and 210ºF. and then give it at least a 15-minute rest before serving.

 

Cinnamon Raisin Rice Pudding from thisolegal.com


1 cup Arborio Rice
1 1/2 Fresh Water
1/4 teaspoon Sea Salt
2 1/2 cups Low-Fat or Whole Milk
1-2 Cinnamon Stick
2 Eggs
1/2 c sugar
1/2 teaspoon Vanilla extract
1/2 cup Raisins
Cinnamon for garnish

In your Pressure Cooker cooking pot, combine water, rice, cinnamon stick and salt.

Lock the lid and close Pressure Valve.  Cook on High Pressure for 4 minutes.

When Beep sounds, allow a 10 minute Natural Pressure Release and then do a Quick Release to remove any remaining pressure.

Open lid and add 2 cups of the milk and the sugar to pressure cooking pot and stir to combine.

Add the eggs and vanilla into the measuring cup with the remaining milk and whisk well to combine.

Slowly pour into Pressure Cooker cooking pot, stirring as you go.

Select the Sauté or Browning function and allow pudding to come to a slow boil, stirring constantly. Continue to whisk for one minute only.

Remove cooking pot from Pressure Cooker, add raisins and mix together.

Serve with a dollop of whipped cream, sprinkled with cinnamon and nutmeg, if desired.

Recipe Notes

Rice Pudding will thicken as it cools.
Eat warm or put in refrigerator to chill.
If you prefer a firmer texture, cook for just 3 minutes.

Grape-Nuts Baked Custard from 12tomatoes.com

  • 2 cups milk, scalded
  • 2 eggs, slightly beaten
  • 1/3 cup Grape-Nuts cereal
  • 1/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • Preheat oven to 325°F.
  • In a medium bowl, combine eggs, sugar, and salt. Gradually add milk, mixing until thoroughly combined. Then, add vanilla and Grape-Nuts and stir until incorporated.
  • Pour mixture into an 8×8-inch baking dish. Make a hot water bath by placing the baking dish in a large roasting pan filled with 2-inches of hot water. (You want water to come halfway up the outside of the custard dish.)
  • Bake for 40-50 minutes, or until a knife inserted in the center comes out clean. Serve plain or with cream

Tomato Stew With Basil Dumplings from washingtonpost.com

  • FOR THE STEW
  • 4 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1 medium red bell pepper, seeded and finely chopped
  • 1 teaspoon kosher salt, or more as needed
  • 1 teaspoon dried basil
  • 1/2 teaspoon freshly ground black pepper
  • Three 14-ounce cans chunky tomato puree
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup sherry vinegar
  • FOR THE DUMPLINGS
  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon unsalted butter, cut into small bits and chilled
  • 3 tablespoons finely chopped basil leaves, plus torn or ribboned basil, for garnish
  • 1 large egg
  • 1/2 cup whole milk

For the stew: Melt the butter in a large saucepan or small Dutch oven over medium-high heat. Stir the onion, bell pepper, salt, dried basil and black pepper; cook, 5 minutes or until tender, stirring occasionally.

Stir in the tomato puree, brown sugar and vinegar. Reduce the heat to medium; let the stew cook while you make the dumplings.

For the dumplings: Whisk together the flour, baking powder and salt in a medium bowl. Work in the butter with your fingertips until the mixture is crumbly. Stir in the 3 tablespoons of chopped fresh basil.

Whisk together the egg and milk in a liquid measuring cup. Pour over the flour mixture and stir just long enough to form a soft, sticky dough.

Bring the stew to a boil over medium-high heat. Use a 1-ounce spring-release scoop or two soup spoons to drop golf-ball-size dumplings evenly over the surface of the stew. Cover and cook for 20 to 25 minutes or until the dumplings are firm, fluffy and somewhat dry on top.

Uncover and let stand for 5 minutes. Sprinkle with the torn or ribboned basil and serve warm.

Instant Pot Masala Chai from twosleevers.com

    • 2-3 teabags
    • 1.5 cups water
    • 1/2 cup milk or non-dairy substitute
    • 2 teaspoons sugar adjust to taste
    • 2 whole cloves
      3-4 sticks cinnamon

      1/2 teaspoon fennel seeds
      4 green cardamom pods
      4 thin slices ginger
      Place all ingredients In a heat safe container, preferably one with a spout to ease pouring.

Cover the container with foilIn the inner liner of your Instant Pot, place two cups of water, and a trivet. Place the foil-covered pot on the trivet.Cook on High Pressure for 4 minutes, and allow the pressure to release naturally for 5 minutes. Release remaining pressure.Strain into two cups and serve.

Wild Rice Soup from pinchofyum.com instant pot recipe

  • 5 medium carrots, chopped
  • 5 stalks celery, chopped
  • half of an onion, chopped
  • 3 cloves garlic, minced
  • 1 cup uncooked wild rice (see notes)
  • 8 ounces fresh mushrooms, sliced
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1 teaspoon poultry seasoning (see notes)
  • 1/2 teaspoon dried thyme

For the Stovetop:
6 tablespoons butter
1/2 cup flour
1 1/2 cups milk (I used 2%)

  1. Instant Pot: Put all the ingredients in the first list into the Instant Pot
    Cook for 45 minutes (manual). Release steam using the valve on top.
  2. Stovetop: When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.
  3. Together: Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.

Creamy Garlic Mushroom Sauce from 12tomatoes.com

  • 4 cups mini portabella or crimini mushrooms, sliced
  • ½ yellow onion, chopped
  • 8 oz heavy cream
  • 1 cup milk
  • 3 teaspoons cornstarch
  • 2 tablespoons oil
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped fresh thyme
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped parsley
  • Kosher salt and black pepper, to taste
  1. Melt butter and olive oil in a large skillet on medium-high heat.
  2. Add onions, mushrooms, and thyme to pan, season with salt and pepper. Add garlic and sauté until onions are translucent and mushrooms are golden brown.
  3. Add cornstarch to milk and stir to combine. Pour milk mixture and cream into pan. Lower temperature and simmer for 6-8 minutes, stirring frequently, until sauce has thickened.
  4. Add parsley and lemon juice, stirring to combine. Add salt and pepper, to taste.

Yoder’s amish chocolate pie

  • 1 cup sugar
  • 2 1/2 tablespoons flour
  • 2 tablespoons cocoa
  • 1 1/2 cups milk
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 3 tablespoons butter, melted
  • 1 9-inch baked pie crust (Try my Amish Never Fail Pie Crust recipe above!)
  • Whipped cream
  • Chocolate shavings
  1. In a large sauce pan, whisk together the sugar, flour, and cocoa.
  2. In a medium bowl, whisk together the milk, yolks, and vanilla. Pour into the sauce pan.
  3. Turn the heat to medium and stir in the vanilla and butter. Bring to a simmer and allow to thicken.
  4. Pour into the baked pie crust and smooth the top. Let cool at room temperature for 2 hours and chill in the refrigerator for an additional 2 hours.
  5. Top with whipped cream and chocolate shavings.

Simple Peach Cobbler Dump Cake from theslowroasteditalian.com


1 stick (1/2 cup) unsalted butter
1 ½ cups granulated sugar (divided)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup whole milk
1 tablespoon pure vanilla extract
1 (29 ounce) can sliced peaches in juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 350°F.  Butter a 9×13 baking dish (or 2-8×8 baking dishes). Set aside.

Place butter in a medium size microwave safe mixing bowl.  Heat butter in microwave until melted.  Add 1 cup sugar, flour, baking powder, salt and whisk to combine.  Add milk and vanilla, whisk until combined.  Pour batter into prepared baking dish.

Spoon peaches over top of batter, placing them evening around the pan.  Reserve the juice from the can.

Add 1/2 cup sugar, cinnamon and nutmeg to the juice.  Whisk to combine.  Pour juice over peaches.

Bake 55-60 minutes until golden brown.  Serve with a scoop of ice cream on top if desired. Enjoy!  serves 12