Thursday, July 22, 2010

Ina Garten's Portobello Mushroom Lasagna

I adore this recipe.  It has definitely become a staple in my house.

There's nothing tricky about it; it really is as straightforward as it looks.

I use the baby bella mushrooms, just because they are easier to find and a little more economical.  I also use salted butter in the bechamel.  The main flavors in this dish are the mushrooms and the parmesan so the extra bit of salt in the butter helps bring that out.  (Be sparing with the nutmeg or you'll taste that above all else.)  Other than that the only change I made to add a small clove of garlic while the mushrooms are sauteing.

Portion-wise, I halve the recipe which feeds two and leaves leftovers.  It keeps extremely well in the refrigerator.

It's also one of those recipes that will "wow" guests without causing you to pull your hair out.

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