CREAM OF WILD MUSHROOM SOUP
Ina Garten's Cream of Wild Mushroom Soup from Food Network features homemade stock, fresh herbs and a melange of mushrooms: shiitake, portobello and cremini.
Provided by Ina Garten
Categories appetizer
Time 1h50m
Yield 5 to 6 servings
Number Of Ingredients 16
Steps:
- Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
- To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
- Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
TURKEY LASAGNA
Steps:
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
- Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
- In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.
BAREFOOT CONTESSA'S LASAGNA
Make and share this Barefoot Contessa's Lasagna recipe from Food.com.
Provided by cookinginmarin
Categories One Dish Meal
Time 1h
Yield 1 Lasagna, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1½ teaspoons of the salt, and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat, for 25-30 minutes, until thickened and tomatoes have reached desired taste.
- Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
- In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
- Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with ¼ cup of Parmesan.
- Bake for 30 minutes, until the sauce is bubbling.
LASAGNE - BAREFOOT CONTESSA'S RECIPE RECIPE - (3.5/5)
Provided by Taraespo
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F Heat the olive oil in a large skillet. Add onion and cook for 5 minutes over medium-low heat, until translucent. Add garlic and cook for 1 more minute. Add sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, basil, oregano, 1 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened. Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain. Cook the spinach and then drain thoroughly and squeeze out all moisture with towels. In a medium bowl, combine the ricotta, goat cheese, spinach, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside. Ladle a little of the sauce into a 9 by 12 rectangular baking dish, spreading the sauce over the bottom of the dish. Then add 3 layers as follows: pasta, mozzarella, ricotta, and sauce. Finish with sauce. (You might not use all of the noodles) Sprinkle with 1/4 cup of Parmesan. Bake for 30-45 minutes, until the top is bubbling. Let stand about 5-10 minutes before serving.
BAREFOOT CONTESSA'S PORTABELLA MUSHROOM LASAGNA
I just tried this recipe when I was looking for something to make for Lent and I love it! I love mushrooms and it's delicious in lasagna. It is from Barefoot Contessa at home cookbook.
Provided by CookingONTheSide
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Bring a large pot of water to a boil with 1 T salt and a splash of oil.
- Add the lasagna noodles and cook for 10 minutes, stirring occasionally; drain and set aside.
- For the white sauce, bring the milk to a simmer in a saucepan; set aside.
- Melt 8 T (1 stick) of the butter in large saucepan.
- Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon.
- Pour the hot milk into the butter-flour mixture all at once.
- Add 1 T salt, the pepper and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3-5 minutes, until thick.
- Set aside off the heat.
- Separate the mushroom stems from the caps and discard the stems.
- Slice the caps 1/4-inch thick.
- Heat 2 T of oil and 2 T of the butter in a large (12-inch) saute pan.
- When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices.
- If they become too dry, add a little more oil.
- Toss occasionally to make sure the mushrooms cook evenly.
- Repeat with the remaining mushrooms and set all the mushrooms aside.
- To assemble the lasagna, spread some of the sauce in the bottom of an 8x12x2-inch baking dish.
- Arrange a layer of noodles on top, then more sauce, then one-third of the mushrooms, and 1/4 cup grated Parmesan cheese.
- Repeat two more times, layering noodles, sauce, mushrooms and Parmesan.
- Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
- Bake, uncovered, for 45 minutes, or until the top is browned and the sauce is bubbly and hot.
- Allow to sit at room temperature for 15 minutes and serve hot.
PORTOBELLO MUSHROOM LASAGNA
Steps:
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
- For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
- Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
- To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
- Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
WILD MUSHROOM LASAGNA
from the Barefoot Contessa, this is a wonderfully hearty vegetarian main dish. It originally called for whole milk (which we never have in the house) and only portobello mushrooms, but I like to add a bit of mixed mushrooms in as well.
Provided by Lizzymommy
Categories One Dish Meal
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
- For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
- Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Roughly chop the wild mushrooms. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
- To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
- Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
PORTABELLO MUSHROOM LASAGNA
This is a classic Italian dish, but also commonly made in Provence. The French somehow make it a little more elegant. Portobello mushrooms have so much more flavor than button. This is a good substantial meal for a vegetarian but can also be served as a side dish with a roast. Adapted from Barefoot Contessa at Home cookbook. Enjoy!
Provided by Sharon123
Categories Vegetable
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375*F.
- Bring a large pot of water to a boil with 1 tbls. salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
- To make the white sauce, bring the milk to a simmer in a large saucepan. Set aside.
- Melt 8 tbls.(1 stick) butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter/flour mixture all at once. Add 1 tbls. salt, pepper, nutmeg, and cook over medium low heat, stirring first with the wooden spoon and then with a whisk, for about 3-5 minutes, until thick. Set aside off the heat.
- Separate the mushroom stems from the caps and discard the stems(save for another use or for making stock). Slice the caps 1/4" thick. Heat 2 tbls. of oil and 2 tbls. of butter in a large 12" saute pan. When the butter melts, add half the mushrooms, and sprinkle with salt. Cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
- To assemble, spread some of the sauce in the bottom of an 8x12" baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms and 1/4 cup grated Parmesan cheese. Repeat two more times, layering noodles, sauce, mushrooms and Parmesan cheese. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan cheese.
- Bake the lasagna for 45 minutes, or until the top is browned and the sauce is bubbly and hot. Allow to sit at room temperature for about 15 minutes. Serve hot. Enjoy!
- Note: To make ahead, assemble the lasagna and keep it refrigerated until ready to serve. Bake for an additional 10 minutes, until browned and bubbly.
Nutrition Facts : Calories 654.8, Fat 34.4, SaturatedFat 20.8, Cholesterol 92, Sodium 333.1, Carbohydrate 64.7, Fiber 4, Sugar 11.9, Protein 23.3
MUSHROOM CATELLI LASAGNA
I like this because the noodles don't have to be boiled first. Wonderful flavour. This is a Catelli recipe. Freezes well.
Provided by cuisinebymae
Categories Meat
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Saute onion and garlic in oil.
- Add ground beef and brown it.
- Drain off any fat.
- Stir in the tomato sauce, the mushrooms and their liquid, the water, and oregano.
- Bring to a boil.
- Remove from heat.
- Stir together cottage cheese, parmesan cheese, well drained spinach, egg, oil, and salt.
- Spoon 1/3 of the sauce into a 9"X13" baking dish.
- Cover with 1/3 of lasagne noodles.
- Spread with another 1/3 of sauce.
- Cover with another 1/3 of lasagne noodles.
- Spread spinach mixture on this.
- Cover it with remaining lasagne noodles and sauce.
- Top with grated mozzerella cheese.
- Cover lasagne with foil.
- Bake at 375 degrees F for 45 minutes.
- Uncover and bake until cheese starts to brown, about 15 minutes.
Nutrition Facts : Calories 331.6, Fat 20.9, SaturatedFat 8.7, Cholesterol 92, Sodium 1223.3, Carbohydrate 11.3, Fiber 3.1, Sugar 6.9, Protein 26
More about "barefoot contessas portabella mushroom lasagna recipes"
10 BEST PORTOBELLO MUSHROOM LASAGNA RECIPES | YUMMLY
From yummly.com
BAREFOOT CONTESSA | ROASTED VEGETABLE LASAGNA | RECIPES
From barefootcontessa.com
INA GARTEN'S PORTOBELLO MUSHROOM LASAGNA RECIPE | KITCHN
From thekitchn.com
BAREFOOT CONTESSA | SAUSAGE-STUFFED MUSHROOMS
From barefootcontessa.com
INA GARTEN MUSHROOM LASAGNA RECIPE - FOOD FANATIC
From foodfanatic.com
BAREFOOT CONTESSA | RECIPES MAIN PAGE
From barefootcontessa.com
PORTOBELLO MUSHROOM LASAGNA RECIPE | CDKITCHEN.COM
From cdkitchen.com
BAREFOOT CONTESSA'S LASAGNA WITH TURKEY SAUSAGE
From karenskitchenstories.com
INA GARTEN MUSHROOM LASAGNA RECIPES ALL YOU NEED IS …
From stevehacks.com
BAREFOOT CONTESSA'S PORTABELLA MUSHROOM LASAGNA RECIPE
From pinterest.com
BAREFOOT CONTESSA LASAGNA RECIPE - FOOD14
From food14.com
BAREFOOT CONTESSAS PORTABELLA MUSHROOM LASAGNA FOOD
From wikifoodhub.com
MUSHROOM LASAGNA–EASY, RICH & DECADENT - KATE BATTISTELLI
From katebattistelli.com
BAREFOOT CONTESSA'S MUSTARD HORSERADISH SAUCE RECIPE
From pinterest.nz
PORTABELLA MUSHROOM LASAGNA BAREFOOT CONTESSA
From recipeschoice.com
BEST PORTOBELLO MUSHROOM LASAGNA RECIPES | FOOD …
From foodnetwork.ca
BAREFOOT CONTESSA | HOMEPAGE
From barefootcontessa.com
BAREFOOT CONTESSA'S PORTABELLA MUSHROOM LASAGNA
From worldbestbutterrecipe.blogspot.com
BAREFOOT CONTESSAS LASAGNA FOOD- WIKIFOODHUB
From wikifoodhub.com
INA GARTEN'S TURKEY LASAGNA | BAREFOOT CONTESSA | FOOD NETWORK
From youtube.com
BAREFOOT CONTESSA INA GARTEN HAS 3 UNIQUE LASAGNA RECIPES TO …
From latesthunts.com
FROZEN TREATS | BAREFOOT CONTESSA | FOOD NETWORK
From foodnetwork.com
BAREFOOT CONTESSA'S PORTABELLA MUSHROOM LASAGNA RECIPE
From pinterest.co.uk
BAREFOOT CONTESSA LASAGNA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BAREFOOT CONTESSA'S LASAGNA RECIPE - FOOD.COM
From pinterest.com
INA GARTEN PORTOBELLO MUSHROOM LASAGNA : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
PASTA BELLA | BAREFOOT CONTESSA | FOOD NETWORK
From foodnetwork.com
BAREFOOT CONTESSA (EN-US)
From barefootcontessa.com
BAREFOOT CONTESSA'S PORTABELLA MUSHROOM LASAGNA | FOOD.COM
From pinterest.com
BAREFOOT CONTESSA'S PORTABELLA MUSHROOM LASAGNA RECIPE
From pinterest.co.uk
BAREFOOT CONTESSA - RECIPES - PORTOBELLO MUSHROOM LASAGNA
From pinterest.com
BAREFOOT CONTESSA SEAFOOD LASAGNA : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
BAREFOOT CONTESSA LASAGNA RECIPE - YOUTUBE
From youtube.com
BAREFOOT CONTESSA INA GARTEN HAS 3 UNIQUE LASAGNA RECIPES TO …
From canton11restaurant.com
BAREFOOT CONTESSA VEGETARIAN LASAGNA RECIPES - STEVEHACKS
From stevehacks.com
LASAGNA RECIPE BAREFOOT CONTESSA RECIPES ALL YOU NEED IS …
From stevehacks.com
You'll also love