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Mushrooms in lasagna

I'm making veggie lasagna with mushrooms. Some recipes add them raw. Some add them sautéed. I'm inclined to sautee them to avoid watery lasagna. What do you think?

asked by MMH 9 months ago

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8 answers 1340 views
F92231df 227e 4486 9cc8 279621ca1481  harvest party
added 9 months ago

Personally I think sauteed will also taste better.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added 9 months ago

Yup.
Saute and add.
Not only does it reduce watery texture, it allows you to add flavor (whatever fat you saute in).

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34919778 d751 4755 b21f 2f170d3f9dca  fb avatar
added 9 months ago

I have been making a vegetarian lasagna for several years. It has only shiitake mushrooms in it and they are much drier. It uses 2 1/2 pounds and some folks don't want to spend that much on mushrooms.
The recipe I use doesn't use ricotta or mozzarella and since there is no meat I think the cost is similar.
This is the only recipe I use now and I was pretty famous for my tradional lasagna.
If you want I will post a link so you can look it over.

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195d3425 5ce0 4767 bff6 37c518a07ce8  stringio
added 9 months ago

Your instincts are right. I would also make a duxelle rather than using sliced mushrooms. ALso - the best veggie lasagna with mushrooms I've ever made is here: the porcini make it sing. It's actually better than lasagna bolognese if you ask me. http://www.epicurious.com...

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3299dd0b a953 46f5 8a98 a0241f3b893a  256
MMH
added 9 months ago

I dry sautéed them- never found me it before. No oil. No salt. On medium heat until they threw off their water & it evaporated. They were perfect. I layered them on top of tomato sauce from last years garden. I mixed pesto from last years garden in the ricotta. Yummy and we are emptying the freezer for this years garden.

5a346237 3239 4434 b9f6 f2aac8711a7e  img 2727

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609271d6 306e 4b3e 8479 9d404fb84e73  moi 1
QueenSashy

QueenSashy is a trusted home cook.

added 9 months ago

Sauteed. Period.

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4223dba4 2d4f 40f7 9f71 f8b6c57faca4  image
added 9 months ago

duxelle or sautéed. i like to dry sauté them and then in the end hit them with a small splash of balsamic and the tiniest pat of butter..then in the layers they go!

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3299dd0b a953 46f5 8a98 a0241f3b893a  256
MMH
added 9 months ago

Will try that next time. Thanks.

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