Lasagne with porcini mushrooms and bechamel is the dish that everyone loves: an overflowing and exaggerated first course, a flavor bomb in which dip the fork without thinking so much about the diet.
And despite the heat, we turned on the oven to prepare this delight, as we found some fresh, fresh boletus that was impossible to resist, great for embellishing a mushroom base.
The recipe for this lasagna is easy but laborious and long: first, you need to prepare the pasta, then the béchamel, fry the mushrooms in a pan, and then assemble and cook in the oven.
Is it worth it?
Always and in any case, without delay, even in summer, and then if you want to taste the first porcini mushrooms of the year, you have to make some sacrifices!
Ingredients for lasagne with porcini mushrooms and bechamel
For Making Sfoglia
- 1 kg of type 0 soft wheat flour
- 10 eggs
For making the mushroom sauce
- 1 kg of champignons
- 200 grams of porcini mushrooms
- 4 cloves of garlic
- 45 grams of parsley
- 120 grams of white wine
- 30 grams of extra virgin olive oil
- 10 grams of salt
- 5 grams of pepper
For the bechamel
- 1 liter of milk
- 100 grams of butter
- 80 grams of flour
- 60 grams of Parmigiano Reggiano
- 12 grams of salt and pepper
- 7 grams of nutmeg
How to prepare white lasagne with porcini mushrooms and bechamel
Place the flour on a cutting board, and break the eggs in the center. Add the oil and salt.
Start incorporating the flour with a fork, initiating from the edges, a little at a time.
When the dough is more solid, knead with your hands until you get a firm and elastic ball, cover with a rag and let it rest for 1 hour.
Here is his recipe if you want a guide to making pasta like a great Emilian chef.
Okay, let’s move on to the porcini mushrooms: gently clean them with a damp cloth, eliminating any earth residue. Cooking mushrooms is an act of love, handle them with care and never wash them in water.
Cut them coarsely with a knife, then mash the garlic and stew for 3 minutes in a pan over low heat.
Throw the mushrooms in the pan, season with a pinch of salt and pepper, chopped parsley, and sauté for 5 minutes.
Add the white wine and cook for another 10 minutes. Turn off and set aside.
Meanwhile, roll the dough thin enough and cut it into strips the size of the pan you will use to cook the lasagna.
For the béchamel: melt the butter in a saucepan with a thick bottom, then pour the sifted flour, stirring with a wooden spoon, and let it brown for 3-4 minutes.
Pour the milk a little at a time, constantly stirring, until it is pretty thick: it will take about 5-6 minutes. Correct with salt and pepper, and add a good sprinkling of nutmeg and Parmigiano Reggiano.
Final phase: assembly of the lasagna and cooking. Grease the pan and start alternating a layer of pasta and one of the mushrooms, seasoning with the béchamel and sprinkling extra Parmesan.
Let’s say that an excellent lasagna should have at least 5 layers to be respectable.
When you are done, sprinkle with more Parmigiano Reggiano, put a few butter flakes, and bake in the oven at 170 degrees for about 40 minutes.
Remove from the oven and let it rest for 5 minutes, then cut and serve your delicious lasagna.
A sprinkling of Fossa cheese adds an intense note, excellent for enhancing the flavor of the porcini mushrooms.
Which wine goes well with lasagna with porcini mushrooms and bechamel?
Let’s uncork a structured, savory, and spicy white like the Gewurztraminer from the Brunnenhof winery. If you want to combine a sparkling wine, Prosecco, Champagne, or Franciacorta are perfect for cutting the dish with acidity and flavor.
If you want to combine a cocktail, the rigorous elegance of the Gin and Tonic is ideal.