Saturday, December 17, 2011

Mushroom lasagna

Photo: Vincent Mounier

Happening now. Work in progress. I have always liked mushrooms, but with this year's extra mushroom hunting  - hen of the woods, meadow mushrooms, Agaricus subrufescens, chicken of the woods, oysters (of course) - I have been thinking of more ways to eat them. I'm perfectly happy to eat mushrooms on toast, and perhaps have yet to be convinced that there is a better conveyance for a buttery mushroom. 

The mushrooms for this lasagna are all store bought - buttons, portobellos, king oysters. Terrace thyme, labneh (a Middle Eastern cream cheese, like very thick yogurt), salt, pepper, and bechamel spiked with parmesan.

It's all in the oven now, smelling pretty good. On the radio The Prairie Home Companion is playing. Itzhak Perlman was perfect, with a wonderful radio voice.

Happy Saturday night.

4 comments:

  1. Last night (Saturday) we had Portobello mushrooms with a balsamic glaze and steamed asparagus and a green salad. I did say I should take a photo, but it was too good to stop eating...

    ReplyDelete
  2. Slat = salt? Yum, yum, yum :)

    ReplyDelete

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