Le Marche Sunday Supper: Mushroom Lasagna

See on Scoop.itThe Man With The Golden Tongs

Mushroom Lasagna

Serves 4.

Note: This recipe comes from Le Marche in central Italy, where wild mushrooms, including porcini, are plentiful. From “Mediterranean Cookbook,” edited by Marie-Pierre Moine.

  • 9 oz. wild or cultivated mushrooms or 1 3/4 oz. dried porcini, soaked and drained
  • 4 tbsp. unsalted butter, divided
  • 2 tbsp. flour
  • 2 c. whole milk
  • 4 tbsp. diced prosciutto
  • Salt and freshly ground black pepper
  • 9 oz. dried lasagna noodles
  • 2 tbsp. olive oil, plus extra for greasing
  • 4 tbsp. mascarpone or heavy cream
  • 4 tbsp. grated Parmesan or pecorino cheese
  • 1 egg, beaten


See on www.startribune.com


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