Free-Form Lasagna with Wild Mushrooms and Parmesan Cream
Categories: Main dish, Pasta
Yields: 1 servings
3 ounces Fresh mushrooms; varied
1 Sprig; fresh rosemary
2 Sheets lasagna; uncooked
1 tablespoon butter
1 tablespoon olive oil
Salt to taste
Ground black pepper to taste
1/4 cup heavy cream
3 tablespoons Freshly grated Parmesan
Bring a large pot of water to boil.
Remove and discard mushroom stems. Wash caps and cut into 1/4 inch
thick slices. Finely chop rosemary leaves to get 1/2 tsp.
Cook pasta to taste. Remove to colander or towel, ensuring pieces
don't stick together.
In a large skillet over medium-high heat, heat butter and oil until
butter melts and foam subsides. Add mushrooms in one layer, and cook
without stirring until brown on one side. Add salt and freshly ground
pepper to taste, and rosemary. Continue to cook, stirring, until
mushrooms are tender. Remove to plate.
Return skillet to medium heat. Add cream and 2 tbs. cheese, stirring
until cheese melts. (Sauce will be slightly grainy.) Remove from heat
and season with salt and pepper.
Dip lasagna sheet into sauce, lay on plate, folded once. Scatter
mushroom mixture on top. Dip remaining lasagna sheet in sauce, place
on top of mushrooms, folding over once. Pour remaining sauce on top,
and scatter remaining tbs. of Parmesan on top of all. Serve
immediately.
Per serving: 564 calories, 10 g. protein, 14 g. carbohydrates, 3 g.
sugar, 53 g. fat, 128 mg. cholesterol, 397 mg. sodium, 1 mg. fiber.
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So then is Powerline, a widely read blog (and certainly with more credibility than some of the random - and now shuttered - linked to in the other posts) verboten on Metafilter? Is MEMRI? Are HuffPo links quality? If this is reposted with the links pointing directly at the MEMRI content will it stay up?
posted by loquax at 11:55 AM on July 13, 2007