Individual Mushroom Lasagnas With Crispy Breadcrumbs |
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Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 5 |
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What a delicious tasting recipe, with fresh spinach pasta!! to find this recipe look for the recipe for carrot pasta dough and the variation for spinach dough will be there!! Ingredients:
1/4 cup dried mushroom, rinsed (polish, procini, and more,) |
2 garlic cloves, lightly crushed |
2 sprigs fresh thyme |
3/4 cup heavy cream |
2/3 cup chicken stock (homemade or store-bought, low-sodium) |
1/2 small loaf rustic italian bread, curst removed, bread cut into small cubes (about 1 1/2 cups) |
1/4 cup extra virgin olive oil, plus more for drizzling |
coarse salt |
fresh ground pepper |
2 tablespoons unsalted butter, room temperature |
1 medium leek, white and pale green parts only, thinly sliced, into half moons, and rinsed well, about 1 cup |
4 1/2 cups assorted mushrooms, thinly sliced (such as cremini, oyster, (or more) |
spinach pasta dough, cut inot 24 3 1/2 inch squares |
1 cup finely grated parmigiano-reggiano cheese plus 2 tbps. finely grated parmigiano-reggiano cheese |
Directions:
1. Combine dried mushroom, garlic thyme, and cream in a small saucepan. Bring to a boil; remove from heat and let steep to allow flavors to meld for at least 30 minutes (or up to 2 hours). Pour through a sieve into a bowl; reserve mushrooms and discard the garlic and thyme. Stir stock into cream mixture.
2. Preheat oven to 350°F Pulse bread in food processor until coarse crumbs form - you should have about 2 cups. Transfer to a bowl, stir in 2 tablespoons oil, 1/2 teaspoons salt and a pinch of pepper. Spread onto a rimmed baking sheet. Bake, stirring once or twice until golden brown, about 25 minutes. Let cool. Raise oven temperature to 375°F.
3. Melt butter with remaining 2 tablespoons oil in a sauté pan over medium high heat. Add leeks, reduce heat to medium -low and cook, stirring occasionally, until just tender, 8-10 minutes. Add fresh mushrooms, and raise heat to medium-high; season with 3/4 teaspoons salt. Cook, stirring often until softened about 7 minutes. Stir in reserved mushrooms. Remove from heat.
4. Bring a large pot of water to a boil; add 2 tablespoons salt. Working in batches, cook pasta squares , stirring occasionally to separate, until al dente, about 2 minutes. Using tongs, or a slotted spoon, transfer to a colander to drain, Drizzle with oil and toss gently to coat.
5. Spoon about 1 tablespoons cream mixture into each of 5 oven-proof dished (about 6-inches in diameter, 1 1/2 inches deep) . Place 1 pasta square in each dish, sprinkle with about 2 teaspoons cheese. Top with about 1 1/2 tablespoons mushroom mixture, and 1 tablespoons cream mixture and a pasta square. Repeat layering two more times. Sprinkle top with about 1 tablespoons cheese and 1 tablespoons breadcrumbs and drizzle oil. Bake until cream mixture is bubbling and top is golden brown, 12-14 minutes.
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