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 Lucca's Lasagne Ai Funghi Recipe
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Lucca's Lasagne Ai Funghi (Mushroom Lasagna)

1 c. balsamic vinegar

1 large potato (Idaho or russet), peeled

Olive oil, as needed

6 oz. pecorino romano or parmigiano-reggiano cheese, finely grated

1 T. chopped flat-leaf parsley

1/2 lb. wild mushrooms, thickly sliced or quartered

4-6 oz. (1/2-3/4 c.) heavy cream

3 oz. baby spinach

Salt and pepper, to taste

Prepare the balsamic glaze by pouring the vinegar in a saucepan. Bring to a simmer and continue simmering until the liquid is reduced by half. Do not cook the vinegar too quickly, as this will cause the glaze to taste bitter. When finished reducing, set aside.

Cut the potato into 1/8-inch-thick slices. You will need 12 slices for 4 portions of lasagna. Bring a pot of water to a boil. Drop the slices into the water and blanch for 3 minutes. Remove, drain and let cool.

Place a pan on the stove over high heat. Once the pan is very hot, add about 2 T. olive oil. Place a few potato slices in the pan (don't overcrowd, or the slices won't brown), and cook for about a minute, until the bottoms have turned golden brown.

Flip the slices and sprinkle them lightly with some of the cheese and parsley, taking care not to let any cheese fall onto the surface of the pan. (You will not use all the cheese in this part of the recipe.) Once the undersides of the potatoes have cooked, carefully flip the slices again and cook for about 30 seconds, until the cheese has browned slightly.

Set these slices aside, and continue until you have prepared 12 slices.

In a saute pan over medium heat, heat 1-2 T. olive oil. Add the mushrooms. When they begin to release their liquids, add the heavy cream. Once the cream begins to simmer, add the spinach and continue cooking.

Once the cream has thickened slightly, lower the heat and add the remaining cheese. Season with salt and pepper. Stir and remove from the heat.

To assemble the lasagna, place one slice of potato on a plate. Top with about a tablespoon of the mushroom mixture, then one more slice of potato, then another tablespoon of the mushroom mixture. Top with a slice of potato (try to use the best-looking slices for the top).

Drizzle with balsamic glaze and serve. Repeat to make 4 servings.

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