MUSHROOM LASAGNA WITH
CREAMY MUSHROOM RAGU
CREAMY MUSHROOM RAGU
This rich-tasting sauce is quite low in fat. Browning flour in a dry skillet is the classic way to prepare the roux base-be sure to us a heavy pan and stir constantly to prevent scorching.
Ingredients:
½ cup bread flour
3 whole cloves
3 large shallots peeled or one medium onion cut in thirds
1 tablespoon vegetable oil
1 lb. mixed mushrooms, such as shiitake, portabella and chanterelle, sliced
1 quart (4 cups) soy milk
1 small bay leaf
Pinch of ground nutmeg (optional)
1 pkg. Lasagna (sesame is used here)
In a heavy medium saucepan, cook flour over medium heat, whisking constantly, until light tan all over (the color of an almond shell), about 5 minutes. Immediately remove from heat and continue whisking until flour cools slightly, 2-3 minutes. Set aside to cool completely.
Meanwhile, stick cloves in one shallot or onion and set aside.(optional) Thinly slice remaining onion or shallot. In heavy large skillet, heat oil over high heat. Add sliced shallots or onions and cook, stirring, until golden brown, about 3 minutes. Add mushrooms and ½ teaspoon salt and cook, stirring, until tender and they begin to release their juices, 3-4 minutes. Remove from heat and set aside.
Gradually whisk in ¾ cup soymilk to cooled flour in saucepan until no lumps remain. Add salt to taste, whole shallot with cloves, bay leaf and nutmeg. Place over medium high heat and bring to a boil, whisking constantly. Boil until thickened, whisking about 15 minutes.
Reduce heat to low and simmer, whisking occasionally, until flavors have blended. About 15 minutes. Discard whole shallots and bay leaves. Stir mushroom mixture into milk mixture.
Pour a little mixture in dish for lasagna. Lay your lasagna sheets, top with mushroom Ragu, cheese, repeating until finish. Sprinkle with soy cheese and place in oven for 20 minutes or until warmed through and cheese has melted.
Ingredients:
½ cup bread flour
3 whole cloves
3 large shallots peeled or one medium onion cut in thirds
1 tablespoon vegetable oil
1 lb. mixed mushrooms, such as shiitake, portabella and chanterelle, sliced
1 quart (4 cups) soy milk
1 small bay leaf
Pinch of ground nutmeg (optional)
1 pkg. Lasagna (sesame is used here)
In a heavy medium saucepan, cook flour over medium heat, whisking constantly, until light tan all over (the color of an almond shell), about 5 minutes. Immediately remove from heat and continue whisking until flour cools slightly, 2-3 minutes. Set aside to cool completely.
Meanwhile, stick cloves in one shallot or onion and set aside.(optional) Thinly slice remaining onion or shallot. In heavy large skillet, heat oil over high heat. Add sliced shallots or onions and cook, stirring, until golden brown, about 3 minutes. Add mushrooms and ½ teaspoon salt and cook, stirring, until tender and they begin to release their juices, 3-4 minutes. Remove from heat and set aside.
Gradually whisk in ¾ cup soymilk to cooled flour in saucepan until no lumps remain. Add salt to taste, whole shallot with cloves, bay leaf and nutmeg. Place over medium high heat and bring to a boil, whisking constantly. Boil until thickened, whisking about 15 minutes.
Reduce heat to low and simmer, whisking occasionally, until flavors have blended. About 15 minutes. Discard whole shallots and bay leaves. Stir mushroom mixture into milk mixture.
Pour a little mixture in dish for lasagna. Lay your lasagna sheets, top with mushroom Ragu, cheese, repeating until finish. Sprinkle with soy cheese and place in oven for 20 minutes or until warmed through and cheese has melted.
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