POTATO LASAGNA WITH WILD MUSHROOMS AND HERB SAUCE
Provided by Linda Wells
Categories dinner, project, main course
Time 1h15m
Yield Four servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 300 degrees.
- Peel and cut the potatoes into rectangular shapes, about 3 by 1 1/2 inches.
- Using a mandoline, a vegetable slicer or a sharp kitchen knife, slice each potato rectangle into 5 slices.
- Line a cookie sheet with parchment paper and brush the parchment with the melted butter. Spread out the potato slices on a cookie sheet. Butter another piece of parchment paper and place, buttered side down, on the potatoes. Cook in the oven until the potatoes are soft, about 10 to 15 minutes.
- Chop all the mushrooms. Heat 1 tablespoon of the butter in a saute pan and add the mushrooms. Cook over medium-low heat until they are soft. Add the finely chopped shallots and cook for 2 minutes more, or until the shallots are translucent.
- In a medium-sized saucepan, melt 2 tablespoons of butter. Add the diced celery, leeks, shallots and onion. Saute for about 5 minutes. Add the wine and, over high heat, reduce the liquid until it almost totally evaporates. Add 1 cup of water, the garlic, thyme and lemon juice and reduce it by a fourth. There should be 6 ounces of liquid. Strain through a sieve, pressing on the vegetables to release the juices. While the liquid is hot, pour it into a blender. Whir the liquid, adding 8 ounces of butter tablespoon by tablespoon. Season the sauce with salt and pepper to taste. Pour the broth back into the pan and stir in the chopped parsley and diced tomatoes.
- To serve, alternate slices of potato with mushrooms. Spoon the celery sauce over the potatoes and serve.
Nutrition Facts : @context http, Calories 1255, UnsaturatedFat 29 grams, Carbohydrate 79 grams, Fat 99 grams, Fiber 12 grams, Protein 12 grams, SaturatedFat 62 grams, Sodium 80 milligrams, Sugar 8 grams, TransFat 4 grams
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Chikh Khlifa
[email protected]This lasagna was a bit too heavy for my taste. I think I would have preferred it with a lighter sauce.
Angel Flores
[email protected]I made this lasagna in a 9x13 inch pan instead of a 9x9 inch pan. I also doubled the recipe so that I would have leftovers.
Aizen Benjamin
[email protected]I'm not a fan of wild mushrooms, so I used a mix of cremini and shiitake mushrooms instead. I also added some chopped spinach to the ricotta cheese filling.
G Abbas
[email protected]This lasagna was a good starting point, but I made a few changes to suit my taste. I added more garlic and oregano to the sauce, and I used a blend of mozzarella and cheddar cheese.
Hunter Proctor
[email protected]I thought this lasagna was just average. It wasn't bad, but it wasn't anything special either.
lahenor shak
[email protected]This lasagna was okay, but I've had better.
sales. constructa1
[email protected]I would not recommend this recipe. It was a waste of time and money.
Quratulain Rajput
[email protected]This lasagna was a disaster. The potato layers were mushy and the sauce was too salty.
Uc Khan5250
[email protected]I found this lasagna to be a bit bland. It needed more seasoning.
Dj Redx
[email protected]This lasagna was a bit too rich for my taste, but it was still good.
sambo toyin
[email protected]I loved the unique flavor of this lasagna. The potato layers added a nice touch.
wolf girl
[email protected]This lasagna was easy to make and turned out great. I will definitely be making it again.
Rana Behzad
[email protected]The wild mushroom sauce was amazing! I will definitely be using it again in other dishes.
Nalubega zaitun
[email protected]This lasagna was delicious! I especially loved the crispy potato layers.
Rafiul Islam
[email protected]I made this lasagna for a dinner party and it was a huge success. Everyone loved it and asked for the recipe.
Yandol Axe
[email protected]This lasagna was a bit more work than I expected, but it was worth it. The end result was a delicious and impressive dish.
Haseeb Bhatti
[email protected]I'm not usually a fan of lasagna, but this potato lasagna was delicious! The potato layers added a nice texture and the wild mushroom sauce was very flavorful.
Deepak babu Kaushal
[email protected]This recipe was easy to follow and the lasagna turned out perfect. I used a variety of wild mushrooms and they all worked well together.
Trina Hunter
[email protected]I made this lasagna last night and it was amazing! The flavors were so rich and complex. I loved the crispy potato layers.
Lakpacsherpa Lakpa
[email protected]This potato lasagna was a hit with my family! The wild mushrooms and herb sauce added a delicious earthy flavor. I will definitely be making this again.