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Creamy Porcini Lasagna

Jessica's Kitchen Culture - kitchen kung-fu for your fungi.

- Jessica Hammonds' love for cooking stems from her even greater love, eating.  When not supervising grow house activities at Everything Mushrooms, she spends her time catering for clients around town as head bbqnista at Organicism Farms and Foods and chef-collaborator in the Moveable Feast Supper Club. Her experience farming mushrooms complements a bold and adventurous culinary style focusing on fresh, local ingredients. Check this space often for tasty mushroom recipes, preparation suggestions, and advice on how to get the best from your shrooms.

- posted Febryary 6, 2014


Occasionally, there are a few things about winter that make me sad. For one, it’s cold. Then there’s the lack of sunlight and the shorter days. And finally, it can be tricky to find good, fresh mushrooms to cook with. Fortunately, in my times of winter sadness I just remember a recipe that solves all of my problems! Well, sort of.

Say hello to Creamy Porcini Lasagna! It’s warm and delicious, it’s made using readily available dried porcinis, which are simply delicious when rehydrated, and those mushrooms are chock full of vitamin D, usually derived from sunlight, which will help beat those winter blues any day! This recipe also utilizes freshly picked tomatoes from our local hydroponic farm and fresh kale grown in high tunnels for a taste of warmer days. See? Magic!


So first thing first, let’s rehydrate those mushrooms! This is done simply by bringing a small pot of water to boil and submerging your dried mushrooms. Then kill the heat, and just let those bad boys sit for about 20 minutes. Smells good, right? 


Now, you’re going to want to drain the liquid off your rehydrated porcinis, but WAIT! Don’t pour that down the sink. Little did you know, but you were making mushroom stock this whole time! Surprise! And it was super easy! Drain the liquid off your porcinis into a resealable container so that you can use your mushroom stock later in soups or other recipes.



Ok, time to make a cream sauce. Start by making a blonde roux from a big glob of butter and some flour cooking over low heat until flour just barely starts to brown. Slowly whisk in heavy cream until sauce becomes nice and smooth. Mmmmm...


Roughly chop your porcinis, whatever size chunks you like is fine, and mix into your cream sauce. Now we’re talking!


Let the sauce heat briefly until heated through. In the meantime, blend some ricotta, mozzarella, and smoked gouda in a large bowl. Set it aside and try not to eat it all before you need it for the lasagna. Roughly dice your kale and thinly slice the tomato.


Assembly time! Ok, so it goes sauce, noodles, cheese mix, kale. Then more sauce, noodles, cheese mix, kale, sauce. Then a final layer of noodles, cover those with the rest of the sauce, top with that sliced tomato, and then some parmesan. Oh man, this is making me hungry!


Cover that goodness up with some foil and bake at 375 for 35 minutes. Remove foil and bake for 15 more minutes or until cheese is golden and the lasagna is bubbly. Let it cool, then dig in.

So maybe this lasagna won’t really solve all of your wintertime problems, but it is delicious, and sometimes that’s all you need.

Creamy Porcini Lasagna:
Serves 4­-6 people
●  1 oz. dried porcini mushrooms
●  2 c. water
●  1 stick unsalted butter
●  1⁄4 c. all purpose flour
●  4 c. heavy cream
●  1 bunch kale, stems removed (approximately 2 c.)
●  1 large red tomato
●  1 16 oz. package ricotta cheese
●  16 oz. mozzarella, shredded
●  8 oz. smoked gouda, shredded
●  2 c. grated parmesan
●  1 box no-­boil lasagna noodles

Heat oven to 375.

Bring water to boil in a small saucepan. Submerge dried porcinis, remove from heat, and allow to soak for about 20 minutes. After soaking, drain liquid into a resealable container and reserve for use in other recipes. Roughly chop rehydrated mushrooms and set aside.

Roughly chop kale and set aside. Thinly slice tomato and set aside. Mix all cheeses except parmesan in a large bowl and set aside.

To make the sauce, melt butter in a large saucepan. Whisk in flour and cook over medium low, stirring frequently until flour is just cooked, about 10 minutes. Slowly whisk in cream until sauce is smooth. Add mushrooms and heat through.

Pour 1⁄2 cup of sauce into the bottom of a glass casserole pan. Top with enough noodles to cover the bottom of the pan, 1⁄2 of the cheese mix, 1⁄2 of the kale, and 1 cup of sauce. Top with more noodles, the other half of the cheese mix, the rest of the kale, and one more cup of sauce. Top with more noodles and the remaining sauce. Place tomato slices on top of the sauce then sprinkle with the parmesan cheese.

Cover with foil and bake for 35 minutes. Remove foil and allow lasagna to bake 15 more minutes until golden brown and bubbly. Cool briefly, consume, and kiss your winter blues goodbye.