Lacey Lee's Infamous Mushroom Lasagne
Lacey Lee’s (In)Famous Mushroom Lasagne
As reconstructed by Neil Willcox from his report of The Case Of The Missing Dog
Lacey refuses to give amounts, claiming that “Recipes are for wimps.” As such every weight or number should be considered approximate and you will have to use your own judgement.
Mushroom Sauce
Mushrooms, cut into small pieces (If you have a selection of wild mushrooms or some nice chestnut mushrooms then they will be excellent. Lacey more usually has half a dozen field mushrooms and a big handful of dried mushrooms, soaked for at least an hour. Keep the mushroom water.)
Onion, chopped
A couple of sticks of celery, chopped
A small carrot, chopped
A couple of cloves of garlic, chopped
Some herbs, thyme is good, also oregano, dried or fresh, whatever you like and is to hand
A tin of chopped tomatoes
Some tomato puree
Maybe some vegetable stock (Or chicken stock, though as written the dish is vegetarian so make your choice accordingly)
Olive oil
Salt and pepper
White Sauce
A big lump of butter
A couple of spoons of plain flour
A pint of milk, maybe a bit more.
Lasagne
Lasagne sheets
Mozzarella
Grated cheese
Heat the olive oil in a large pan. Sweat off the onions, celery, garlic, herbs, carrot until soft. Add the mushrooms and let them cook down a little. Stir in the tomato puree. Pour in the tinned tomatoes and stir in, add the mushroom water if there is some and the stock. Season then allow to cook for a while. You want it to be quite thick, so if it’s a little watery allow it to reduce.
When nearly ready heat the oven to maybe 180C. Make a white sauce (melt butter, cook in flour, add milk by increments, stirring constantly until thick). Take it off the heat. Butter a lasagne pan.
Now assemble the lasagne as seems appropriate; usually one layer of mushroom sauce, one layer of lasagne sheets, a layer of white sauce. Two repeats is fine, three is good, more is showing off. Not that there’s anything wrong with that.
On top lay sliced mozzarella (for stickiness) and grated cheese (for flavour). Put the lasagne dish on a baking tray in case it overflows, then into the oven for probably 40 minutes or the top is browning and melty and bubbling. Serve with bread and a salad.
This post, a real recipe from a fictional story, is supported by my Patreon.
As reconstructed by Neil Willcox from his report of The Case Of The Missing Dog
Lacey refuses to give amounts, claiming that “Recipes are for wimps.” As such every weight or number should be considered approximate and you will have to use your own judgement.
Mushroom Sauce
Mushrooms, cut into small pieces (If you have a selection of wild mushrooms or some nice chestnut mushrooms then they will be excellent. Lacey more usually has half a dozen field mushrooms and a big handful of dried mushrooms, soaked for at least an hour. Keep the mushroom water.)
Onion, chopped
A couple of sticks of celery, chopped
A small carrot, chopped
A couple of cloves of garlic, chopped
Some herbs, thyme is good, also oregano, dried or fresh, whatever you like and is to hand
A tin of chopped tomatoes
Some tomato puree
Maybe some vegetable stock (Or chicken stock, though as written the dish is vegetarian so make your choice accordingly)
Olive oil
Salt and pepper
White Sauce
A big lump of butter
A couple of spoons of plain flour
A pint of milk, maybe a bit more.
Lasagne
Lasagne sheets
Mozzarella
Grated cheese
Heat the olive oil in a large pan. Sweat off the onions, celery, garlic, herbs, carrot until soft. Add the mushrooms and let them cook down a little. Stir in the tomato puree. Pour in the tinned tomatoes and stir in, add the mushroom water if there is some and the stock. Season then allow to cook for a while. You want it to be quite thick, so if it’s a little watery allow it to reduce.
When nearly ready heat the oven to maybe 180C. Make a white sauce (melt butter, cook in flour, add milk by increments, stirring constantly until thick). Take it off the heat. Butter a lasagne pan.
Now assemble the lasagne as seems appropriate; usually one layer of mushroom sauce, one layer of lasagne sheets, a layer of white sauce. Two repeats is fine, three is good, more is showing off. Not that there’s anything wrong with that.
On top lay sliced mozzarella (for stickiness) and grated cheese (for flavour). Put the lasagne dish on a baking tray in case it overflows, then into the oven for probably 40 minutes or the top is browning and melty and bubbling. Serve with bread and a salad.
This post, a real recipe from a fictional story, is supported by my Patreon.