• Wild Mushroom Lasagna

    For the Fava Bean Coulis:
    2 tablespoons olive oil
    2 tablespoons shallots, minced
    1 cup fresh fava beans, shelled and peeled
    1 cup vegetable stock
    1 cup organic baby spinach
    Kosher salt and fresh ground pepper

    Directions:
    Heat oil in a saucepan on medium heat; add shallots and cook for 1 minute. Add fava beans and cook for 2 minutes. Add vegetable stock; simmer for 5 minutes; remove from heat; add spinach and stir until wilted. Place in a blender and puree. Adjust seasoning and reserve.

    For the Lasagna:
    2 tablespoons olive oil
    1 cup cippolini, thinly sliced
    6 cloves fresh garlic, minced
    8 cups assorted mushrooms (chantrelles, crimini, oyster, morels)
    1/2 cup heavy cream
    1/4 cup Straus Dairy crème fraiche
    1/2 cup fresh dandelion greens, chopped
    2 tablespoons fresh chives, chopped
    Kosher salt and fresh ground pepper
    24 each two-inch squares fresh pasta, cooked al dente and cooled

    Directions:
    Heat oil in a sauté pan over medium heat and add cippolini and garlic; cook until tender. Add mushrooms and cook for 5 minutes. Add heavy cream and cook for 2 minutes. Remove from heat and stir in the crème fraiche, dandelion greens and chives. Add salt and pepper to taste. Heat pasta briefly in boiling water; drain and reserve.

    To assemble, place one pasta sheet in center of plate and spoon mushroom mixture over; cover with second pasta sheet and spoon mushroom mixture over; cover with third pasta sheet. Spoon the fava bean coulis over and around lasagna, along with any excess mushrooms.

    • *Epicurean Tip
      Al Dente

      Al dente is an Italian phrase that translates as “to the tooth.” Al dente means to cook something – pasta, vegetables, etc. – firm to the bite.