Recipe for Mushroom Lasagna-Meatless Monday

This should really be a "Meatless Sunday" or "Meatless Day Off" recipe, it took much longer than I had anticipated.  I don't know if it was just an off day for me or what but I can usually multi-task my way through most any recipe in no time.  This one took a while and felt very sequential.  Don't get me wrong, it is fabulous and well worth the work required but I'd hesitate to recommend it for a work night meal.



This was my first time using "no boil" lasagna noodles.  I thought they were fine, no real difference that I could tell from regular noodles. (These are softened quickly in boiling water which made trimming them to the oval shape of my dish much easier).  Have you tried them?

Yield: 6 servings
Time: 2 hours 15 minutes


Ingredients:

• 1 cup dried shiitake mushrooms
• 3 TBSP olive oil, divided
• 1/2 cup plus 2 TBSP finely chopped onions
• 3 garlic cloves, finely chopped
• 1 pound button mushrooms, sliced
• 1/2 cup fruity red wine (or whatever you have open or on hand)
• 2 TBSP butter
• Salt and pepper
• 1 tsp fresh thyme leaves
• 2 TBSP all-purpose flour
• 2 cups low fat milk
• 9 no-boil lasagna noodles (may need more or less depending on shape, size of serving dish)
• 1 cup grated Parmesan cheese
• Cooking spray
• Optional: herbs for serving

Method:

• Pour 2 cups boiling water over the dried shiitake mushrooms and soak for 30 minutes.
• After 30 minutes, pour mushrooms and liquid through a fine colander or strainer lined with paper towels that has been positioned over a bowl to catch the liquid.
• Squeeze all liquid out of mushrooms into bowl and reserved 1 1/2 cups of soaking liquid.
• Trim stems from mushrooms and discard stems.  Chop mushrooms.
• Heat 1 TBSP olive oil in skillet over medium heat and add 1/2 cup chopped onions.
• Cook until translucent, about 3 minutes.
• Add garlic, stir for 30 seconds and then add in the shiitakes and button mushrooms.
• Cook about 5 minutes until softening and releasing some fluid.
• Add in the wine and bring to a boil on high heat.
• Stir in reserved mushroom liquid, thyme and salt and pepper (to taste).
• Simmer/low boil until liquid is reduced by half, about 15 minutes.
• Stir in butter and taste again for salt and pepper and add if needed.
• While mushrooms are cooking, heat remaining olive oil over medium heat in a heavy saucepan.
• Heat oven to 350 degrees.
• Put a saucepan of water on to boil.
• Add remaining onion to hot olive oil and cook until softened, about 3 minutes.
• Stir in flour and whisk for 3 minutes until smooth.  Do not brown.
• Add in milk and continue whisking until smooth and thickened.
• Reduce heat to low and simmer for 15 minutes, whisking often.
• Add salt and pepper to taste and stir sauce in to the cooked mushroom mixture.
• Spray a 2 quart casserole dish with cooking spray.
• Spread a few TBSP of mushroom sauce over the bottom of casserole dish.
• Place 3 (or number needed for 1 layer) lasagna noodles in boiling water just until softened and pliable.
• Drain noodles briefly on paper towels and trim if needed to fit casserole dish.
• Place noodles over sauce in casserole dish and top with 1/3 of remaining mushroom sauce.
• Sprinkle 1/4 of cheese over sauce.
• Place 3 (or more) additional noodles in boiling water until softened.
• Drain and trim as above.
• Place noodles over first layer and top with same amount of mushroom sauce and cheese as first layer.
• Cook final layer of noodles, drain, trim, and place over 2nd layer.
• Top with remaining sauce and cheese.
• Cover with foil and bake for 30 minutes.
• Remove foil and bake additional 5-10 minutes until slightly browned.
• Cook for 10 minutes then cut into portions and serve, garnished with herbs if desired.

This is definitely a wonderful recipe and "fancy" enough for company.  After all that work, I sort of wished I had a few people to serve it to.  Mr. ELEB and I enjoyed it and as usual, he appreciated my efforts in the kitchen!


Printable recipe
Adapted slightly from NY Times recipe

In case you haven't decided on dessert for Thursday: Nantucket Cranberry Pie (Cake)

Recipe for Quick and Tasty Broccoli Soup-Meatless Monday

What do you do when you have some sad looking veggies in the fridge?  Make soup of course!  I based this soup on the success I had with asparagus soup made from the discarded stems.  Super quick and easy, and with a chunk of crusty homemade bread, a perfect meatless Monday light supper.

That is one tired broccoli!

I wanted a little bit of a chunky soup but if you want a velvety smooth soup, cook the broccoli in the broth a lot longer and process it until it is smooth.  The chunky soup separates slightly when cooled but when reheated it comes back together nicely.

Time: 25 minutes

Yield: 2 servings

Ingredients:

·         1 medium head of broccoli, stems and florets chopped

·         3 cups vegetable broth

·         2 TBSP fresh thyme, chopped

·         1 TBSP olive oil

·         ½ cup chopped onion

·         1 ½ TBSP fat free half and half

·         1 tsp salt, plus more if needed

·         ½ tsp pepper, plus more if needed

·         Grated aged Parmesan cheese for serving

·         Optional: chunk of crusty bread for serving

Method:

·         Saute onion, broccoli stems, salt, pepper, and thyme in olive oil over medium heat for 7 minutes.

·         Add in broth and broccoli florets and simmer for 15 minutes (longer if you want a smooth puree).

·         Remove from heat and cool briefly then pour into food processor or blender.

·         Puree until well blended, about 30 seconds (longer for smoothest puree).

·         Taste and add more salt and pepper if needed.

·         Stir in half and half and serve with a sprinkle of cheese and a chunk of crusty bread.

This was really good with some homemade brown soda bread.  I'm perfecting the recipe to share with you, not there yet, although Mr. ELEB thinks it is great.  

What do you do with your tired veggies?  Oh, and Happy Halloween, hope you didn't eat too much candy!

Printable Recipe

Recipe for Portobello and Spinach Frittata

Here is another easy meatless Monday recipe for you!  This recipe is easily adaptable to whatever veggies you have on hand.  I used fresh thyme for the seasoning but basil or even rosemary would also work.  The secret to the frittata not sticking in the pan is to use a good pan (one that is oven proof since this is going under the broiler) and let it cooked undisturbed...I know you want to go in there and loosen the edges or stir it around while it is cooking...don't!
BTW, check out the new tab at the top of the page: "Photography".

After the balsamic has cooked down

Wilted spinach

Cooking...don't disturb.

Ready for the broiler

Out of the oven

Yield: 3 servings

Time: 30 minutes

Ingredients:

·         1 TBSP olive oil

·         1 TBSP butter

·         2 medium Portobello mushrooms, stem and gills removed, chopped in large chunks

·         2 cloves garlic, smashed

·         ½ cup finely diced red onion

·         1 TBSP fresh thyme leaves, plus more for serving

·         1 TBSP balsamic vinegar

·         6 Eggs

·         3 cups fresh Spinach

·         ¾ cup Marinara sauce

·         ¼ cup finely grated fresh Parmesan, plus more for serving

·         Salt and pepper

               

Method:

·         Preheat broiler.

·         In large oven proof skillet (or medium if you want a thicker frittata) heat oil and butter over medium heat. 

·         Cook onion, mushrooms, garlic and ½ tsp salt for 5 minutes.

·         Add vinegar and cook 3 minutes more.

·         Add spinach and cook until wilted. 

·         Beat eggs and pour over veggies, sprinkle with salt and pepper.  Cook over medium for 5 minutes.  

·         Sprinkle with parmesan.

·         Place under broiler for 5 minutes or until cheese is melted and browning. While frittata cooks, warm marinara sauce. 

·         Cut into thirds and serve each with ¼ cup of marinara and sprinkles of fresh thyme and cheese. REMEMBER-the pan is hot!

Cut into thirds this is just over 300 calories per serving including the marinara sauce. You could eat half of it for a larger meal.

Printable recipe

Recipe for Fettuccine with Swiss Chard and Mushrooms

I'm late joining the "Meatless Monday" party.  We eat non-meat meals but not as often as I'd like, so I decided to make Mondays the day to spur me on to find and cook some good recipes on a regular basis.


This is a recipe I adapted from the Mayo Clinic website.  We really enjoyed the heartiness of the chard and portabellos which complements the whole grain pasta. The garlic, shallot, and vinegar provide layers of flavor and the liberal sprinkling of aged Parmesan finishes the dish off perfectly.

Yield: 2 servings
Time: 15 minutes


Ingredients:

• 2 TBSP olive oil, plus extra for serving
• 1 shallot, chopped
• 2 cloves garlic, chopped
• 1 large Portobello mushroom, stem and gills removed, sliced
• 2 cups (packed) chopped Swiss chard, stems removed
• 4 ounces whole grain fettuccine
• 1/4 cup freshly grated aged Parmesan cheese
• 1 tsp balsamic vinegar
• Salt and pepper

Method:

• Cook fettuccine per package directions for al dente.
• While fettuccine cooks, heat 2 TBSP olive oil over medium heat.
• Add shallot, garlic, and mushrooms to oil and cook until tender and slightly browning, about 5 minutes.
• Add Swiss chard to pan and continue cooking for 5 additional minutes, stirring occasionally, until chard is wilted.
• Stir in 2 TBSP of pasta water, 1/2 of cheese, salt and pepper to taste, and balsamic vinegar.  
• Stir in drained cooked fettuccine.
• Serve with a drizzle of olive oil and topped with remainder of cheese.

Are you doing meatless meals?  What are your favorites?

Printable Recipe
Adapted from Mayo Clinic recipe