150g ‘woodland mushrooms mix’ (shiitake, oyster, king oyster)
500g onion
100g celery
120g carrot 14g garlic
30g tomato concentrate
187ml dry white wine
60ml olive oil
80g butter
salt pep
Bechamel: 500ml milk
20g flour
30g butter
50g parmesan
salt pep
100g extra parm for lasagna layers/on top
The pasta was done in a food processor, the eggs/yolk, basil, and well drained spinach were blended til smooth and mixed with the flour until a cohesive mass formed. It was let to rest in the fridge overnight.
The “ragu” was done by finely dicing everything, and then the mushrooms were boiled in a small amount of water until dry. The mushrooms were removed, after which I sweat off the veggies, added the mushrooms back in, fried off the tomato paste, and the white wine was added. It was allowed to cook off until again almost dry, after which I let it simmer for an hour whilst adding a touch of veg stock whenever it seemed like it needed it.
The bechamel is just a standard bechamel but I melted some parm into it at the end.
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Pasta dough:
485g tipo 00 flour
3 eggs, 2 egg yolks
200g spinach, cooked and well drained
100g basil, fresh
9g salt
Mushroom ‘ragu’:
400g closed cup mushroom
400g baby portobello
150g ‘woodland mushrooms mix’ (shiitake, oyster, king oyster)
500g onion
100g celery
120g carrot
14g garlic
30g tomato concentrate
187ml dry white wine
60ml olive oil
80g butter
salt pep
Bechamel:
500ml milk
20g flour
30g butter
50g parmesan
salt pep
100g extra parm for lasagna layers/on top
The pasta was done in a food processor, the eggs/yolk, basil, and well drained spinach were blended til smooth and mixed with the flour until a cohesive mass formed. It was let to rest in the fridge overnight.
The “ragu” was done by finely dicing everything, and then the mushrooms were boiled in a small amount of water until dry. The mushrooms were removed, after which I sweat off the veggies, added the mushrooms back in, fried off the tomato paste, and the white wine was added. It was allowed to cook off until again almost dry, after which I let it simmer for an hour whilst adding a touch of veg stock whenever it seemed like it needed it.
The bechamel is just a standard bechamel but I melted some parm into it at the end.