Rich Artichoke And Mushroom Lasagna Recipes

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ARTICHOKE MUSHROOM LASAGNA



Artichoke Mushroom Lasagna image

Artichokes and baby portobellos add delightful flavor and depth to this impressive dish. -Bonnie Jost, Manitowoc, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 12 servings.

Number Of Ingredients 16

1 pound sliced baby portobello mushrooms
2 tablespoons butter
3 garlic cloves, minced
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and chopped
1 cup chardonnay or other white wine
1/4 teaspoon salt
1/4 teaspoon pepper
SAUCE:
1/4 cup butter, cubed
1/4 cup all-purpose flour
3-1/2 cups 2% milk
2-1/2 cups shredded Parmesan cheese
1 cup chardonnay or other white wine
ASSEMBLY:
9 no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese, divided

Steps:

  • Preheat oven to 350°. In a large skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute. Add artichokes, wine, salt and pepper; cook over medium heat until liquid is evaporated., For sauce, in a large saucepan over medium heat, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 1 minute or until thickened. Stir in Parmesan cheese and wine., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, 1-2/3 cups sauce, 1 cup mozzarella and 1-1/3 cups artichoke mixture. Repeat layers twice. Cover and bake 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until cheese is melted, 15-20 minutes. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 383 calories, Fat 18g fat (11g saturated fat), Cholesterol 54mg cholesterol, Sodium 751mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 1g fiber), Protein 24g protein.

RICH ARTICHOKE AND MUSHROOM LASAGNA



Rich Artichoke and Mushroom Lasagna image

Forgo the Basic Bechamel Sauce for a lighter version of this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h15m

Number Of Ingredients 10

1 1/2 pounds sliced cremini or button mushrooms
3 tablespoons extra-virgin olive oil
coarse salt and ground pepper
3 cups drained canned artichoke hearts (two 13.75-ounce cans)
1/4 teaspoon finely grated lemon zest
1/3 cup chopped fresh chives
1 1/2 teaspoons dried thyme
1 recipe Basic Bechamel Sauce
8 no-boil lasagna noodles
1 3/4 cups grated Parmesan (3 1/4 ounces)

Steps:

  • Preheat oven to 400 degrees, with racks in middle and upper third. Divide mushrooms between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring mushrooms and rotating sheets halfway through. Let sheets cool on wire racks.
  • Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add artichokes and cook, stirring occasionally, 4 minutes. Add lemon zest, chives, and thyme, and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer artichokes to a medium bowl.
  • Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the artichokes, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the mushrooms, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

Nutrition Facts : Calories 519 g, Fat 27 g, Fiber 4 g, Protein 21 g

ARTICHOKE AND MUSHROOM LASAGNA



Artichoke and Mushroom Lasagna image

Categories     Milk/Cream     Cheese     Mushroom     Pasta     Bake     Christmas     Vegetarian     Back to School     Dinner     Mozzarella     Parmesan     Artichoke     Fall     Spring     Winter     Noodle     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

Filling
2 tablespoons (1/4 stick) butter
1 pound mushrooms, sliced
3 garlic cloves, minced
2 8-ounce packages frozen artichoke hearts, thawed, coarsely chopped
1 cup dry vermouth
Béchamel sauce
4 1/2 tablespoons butter
4 1/2 tablespoons all purpose flour
4 1/2 cups whole milk
2 1/2 cups freshly grated Parmesan cheese (about 7 1/2 ounces)
Ground nutmeg
1 9-ounce package oven-ready (no-boil) lasagna noodles
1 pound whole-milk mozzarella cheese, thinly sliced

Steps:

  • For filling:
  • Melt butter in large skillet over medium-high heat. Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes. Add artichokes and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season with salt and pepper.
  • For béchamel sauce:
  • Melt butter in heavy medium saucepan over medium-high heat. Add flour; stir 1 minute. Gradually whisk in milk. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes. Stir in 1 1/2 cups Parmesan. Season to taste with salt, pepper, and ground nutmeg.
  • Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish. Top with enough noodles to cover bottom of dish. Spread 1/4 of artichoke mixture over. Spoon 2/3 cup béchamel sauce over. Top béchamel with 1/4 of mozzarella.
  • Sprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel. Sprinkle with remaining Parmesan. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
  • Preheat oven to 350°F. Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled). Remove foil. Increase temperature to 450°F. Bake lasagna until golden on top, about 10 minutes longer.

ARTICHOKE AND MUSHROOM LASAGNA



Artichoke and Mushroom Lasagna image

I found this recipe at epicurious.com and I'm definitely going to have to try it soon. My mouth is watering!

Provided by spatchcock

Categories     Cheese

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons butter
1 lb mushroom, sliced
3 garlic cloves, minced
2 (8 ounce) packages frozen artichoke hearts, thawed, coarsely chopped
1 cup dry vermouth
4 1/2 tablespoons butter
4 1/2 tablespoons all-purpose flour
4 1/2 cups whole milk
2 1/2 cups freshly grated parmesan cheese (about 7 1/2 ounces)
ground nutmeg
1 (9 ounce) package oven-ready no-boil lasagna noodles
1 lb whole-milk mozzarella cheese, thinly sliced

Steps:

  • For filling:Melt butter in large skillet over medium-high heat.
  • Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes.
  • Add artichokes and vermouth.
  • Cook until liquid is absorbed, stirring occasionally, about 10 minutes.
  • Season with salt and pepper.
  • For béchamel sauce:Melt butter in heavy medium saucepan over medium-high heat.
  • Add flour; stir 1 minute.
  • Gradually whisk in milk.
  • Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes.
  • Stir in 1 1/2 cups Parmesan.
  • Season to taste with salt, pepper, and ground nutmeg.
  • Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish.
  • Top with enough noodles to cover bottom of dish.
  • Spread 1/4 of artichoke mixture over.
  • Spoon 2/3 cup béchamel sauce over.
  • Top béchamel with 1/4 of mozzarella.
  • Sprinkle with 3 tablespoons Parmesan.
  • Top with enough noodles to cover.
  • Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel.
  • Sprinkle with remaining Parmesan.
  • (Can be prepared 1 day ahead. Cover with foil and refrigerate.)
  • Preheat oven to 350°F.
  • Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled).
  • Remove foil.
  • Increase temperature to 450°F.
  • Bake lasagna until golden on top, about 10 minutes longer.

Nutrition Facts : Calories 520.9, Fat 35.9, SaturatedFat 21.4, Cholesterol 110.8, Sodium 984.4, Carbohydrate 18.6, Fiber 2.9, Sugar 9.1, Protein 32.9

ARTICHOKE, SPINACH, AND MUSHROOM LASAGNA



Artichoke, Spinach, and Mushroom Lasagna image

This is adapted from an epicurious recipe. It is an excellent choice for a dinner party, especially if some of your guests are vegetarians. It is very rich. I recommend Barilla "no boiling required" lasagna for this recipe, prepared using the Cook's Illustrated soak method.

Provided by xtine

Categories     Artichoke

Time 2h

Yield 8 serving(s)

Number Of Ingredients 15

2 tablespoons butter
1 lb mushroom, sliced
1/2 cup chopped shallot
5 garlic cloves, minced
2 (14 ounce) cans quartered artichoke hearts, drained
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 1/2 cups dry vermouth
6 tablespoons butter
6 tablespoons all-purpose flour
6 1/2 cups whole milk
1 bay leaf
1/2 lb grated parmesan cheese
1/4 teaspoon ground nutmeg
1 (9 ounce) package oven-ready lasagna noodles (no-boil)
1 lb part-skim mozzarella cheese, sliced

Steps:

  • Preheat the oven to 350º F.
  • Filling:.
  • Melt 2 tablespoons butter in a large pot over medium heat. Add mushrooms and shallots; sauté until the mushrooms release their juices and begin to brown, about 10 minutes. Add the garlic, stir well, and cook just until fragrant - about 30 seconds to 1 minute. Add artichokes, spinach, and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season to taste with salt and pepper (approx 1/2 teaspoon of each, but add 1/4 teaspoon at a time, mixing and tasting as you go).
  • Béchamel sauce:.
  • Melt 6 tablespoons butter in a large sauce pan (at least 3 1/2 quart capacity) over medium heat. Add flour & stir for 2 minutes. Gradually whisk in milk, and add the bay leaf. Bring to a simmer and cook ,stirring occasionally, until sauce thickens and coats the back of a spoon - about 20 minutes.
  • Set aside 1/4 cup of Parmesan. Remove the bay leaf from the sauce, and add the remaining Parmesan, whisking well to incorporate. Stir in the nutmeg, and season to taste with salt and pepper - remember that the Parmesan will have added a lot of salt, so go easy and taste as you add any additional salt.
  • Run your tap until the water is as hot as it will get. Place the noodles in a large bowl - big enough to hold them whole. Cover the noodles with hot tap water and let sit for 5 minutes. Drain.
  • DO NOT LET THE NOODLES SIT IN THE WATER FOR MORE THAN 5 MINUTES - THEY WILL BECOME TOO SOGGY. I make the filling and the béchamel sauce, and then when they are done I soak the noodles, drain them and assemble the lasagna - this prevents you from becoming distracted and letting the noodles soak for too long.
  • Assembly:.
  • Grease a 13x9x2 inch baking dish. Spread 1 1/3 cup of béchamel sauce over the bottom of the dish, and top with enough noodles to cover the bottom of the dish. Spread 1/3 of the artichoke mixture over the noodles, then top with 1 1/3 cups of béchamel sauce, and cover the béchamel with 1/3 of the mozzarella slices. Repeat layering two more times - you will have three layers in all. Sprinkle the remaining Parmesan over the top of the mozzarella of the last layer. (Lasagna can be prepared one day ahead - cover tightly with foil and refrigerate).
  • Cover tightly with foil and bake at 350º F for 1 hour (1 hour and 15 minutes if chilled). Remove foil and increase oven temp to 450º F - bake for 10 to 15 minutes more until golden on top. Allow to sit for 15 minutes before cutting.
  • This is even better if prepared a day ahead and reheated before serving - omit the browning step, and refrigerate still covered in foil. One hour before serving, reheat the foil-covered lasagna in a 325º F degree oven for 30 minutes, then remove foil and brown at 450º F for 10 to 15 minutes. Allow to sit for 15 minutes before cutting.

Nutrition Facts : Calories 751.5, Fat 36.5, SaturatedFat 21.9, Cholesterol 111.7, Sodium 1067.2, Carbohydrate 59.2, Fiber 11.4, Sugar 14.5, Protein 42.2

MUSHROOM LASAGNA



Mushroom Lasagna image

This lasagna tastes very rich, even though it really isn't. It combines an olive oil béchamel with a simple mushroom ragout and Parmesan cheese. I prefer no-boil lasagna noodles because they're lighter than regular lasagna noodles. But I still boil them because I think the results are better if they're cooked until they're flexible (a couple of minutes) first.

Provided by Martha Rose Shulman

Categories     dinner, sauces and gravies, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 18

1 ounce about 1 cup dried porcini or shiitake mushrooms
1 tablespoon extra virgin olive oil
2 shallots or 1 small onion, finely chopped
2 to 3 garlic cloves, minced
1 pound cremini mushrooms, sliced
Salt
1/2 cup fruity red wine, such as a Côtes du Rhône or Syrah
1 teaspoon fresh thyme leaves
Freshly ground pepper
2 tablespoons extra virgin olive oil
2 tablespoons minced shallot or onion
2 tablespoons sifted all-purpose flour
2 cups milk (may use low-fat milk)
Salt
freshly ground pepper
1/2 pound no-boil lasagna noodles
4 ounces Parmesan cheese, grated 1 cup
A few leaves of fresh sage (optional)

Steps:

  • Place the dried mushrooms in a glass measuring cup and pour 2 cups boiling water over them. Let soak 30 minutes, while you prepare the other ingredients. Place a strainer over a bowl, line it with cheesecloth or paper towels, and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices. If using shiitakes, cut away and discard the stems. Then rinse the mushrooms, away from the bowl with the soaking liquid, until they are free of sand. Squeeze dry and set aside. Chop coarsely. Measure out 1 1/2 cups of the soaking liquid and set aside.
  • Heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add the shallots or onion. Cook, stirring often, until tender, 3 to 5 minutes. Add the garlic, stir together for about 30 seconds, then add the fresh and reconstituted mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about 5 minutes. Add the wine and turn the heat to high. Cook, stirring, until the liquid boils down and glazes the mushrooms, 5 to 10 minutes. Add thyme and stir in the mushroom soaking liquid. Bring to a simmer, add salt, and cook over medium-high heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth has reduced by a little more than half, about 10 to 15 minutes. Remove from the heat, stir in some freshly ground pepper, taste and adjust salt.
  • Meanwhile, make the béchamel. Heat the oil over medium heat in a heavy saucepan. Add the shallot or onion and cook, stirring, until softened, about 3 minutes. Stir in the flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw-flour taste. Season with salt and pepper. Strain while hot into the pan with the mushrooms.
  • Assemble the lasagna. Heat the oven to 350 degrees Fahrenheit. Oil or butter a 2-quart rectangular baking dish. Bring a large pot of water to a boil, salt generously and add 3 or 4 lasagna noodles, just the number you need for one layer. Cook only until flexible, and using tongs or a skimmer, remove from the pan and set on a kitchen towel to drain. Spoon a thin layer of béchamel and mushrooms over the bottom of the dish. Top with a layer of noodles. Spread a ladleful of the mushroom/béchamel mixture over the noodles and top with a layer of Parmesan. Cook the next layer of noodles and continue to repeat the layers (I get three layers in my pan), ending with a layer of the mushroom/béchamel mixture topped with Parmesan. Cover with foil and place in the oven. Bake 30 minutes. Remove the foil, and if you want the edges of the noodles crispy and the top lightly browned, continue to bake uncovered for another 5 to 10 minutes. Serve hot or warm.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 8 grams, Carbohydrate 47 grams, Fat 15 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 636 milligrams, Sugar 9 grams

SPECIAL MUSHROOM LASAGNA



Special Mushroom Lasagna image

This rich, cheesy recipe proves that casseroles can be both convenient and classy. If you want to take it even further, stir in fresh crabmeat. -Amanda Blair, Lebanon, Oregon

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 12 servings.

Number Of Ingredients 26

6 tablespoons butter, divided
3-1/2 pounds sliced baby portobello mushrooms
1 large onion, thinly sliced
1 cup marsala wine
8 garlic cloves, minced, divided
2 tablespoons dried minced onion
12 uncooked lasagna noodles
5 tablespoons all-purpose flour
1 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
3 cups whole milk
1 package (8 ounces) cream cheese, softened
1/2 cup minced chives
1 jar (2 ounces) diced pimientos, drained
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon salt
2 cups grated Parmesan cheese
6 ounces fresh crabmeat, optional
CRUMB TOPPING:
1 French bread demi-baguette (about 4 ounces)
1/2 cup grated Parmesan cheese
2 tablespoons butter, melted
1/2 cup minced chives

Steps:

  • In a Dutch oven, melt 2 tablespoons butter over medium heat. Add mushrooms and onion; saute until tender. Add wine, four minced garlic cloves and minced onion; bring to a boil. Cook until liquid is absorbed, about 30 minutes. , Meanwhile, cook lasagna noodles according to package directions. In a large saucepan over medium heat, melt remaining butter. Stir in next five ingredients and remaining garlic until blended; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in next six ingredients until blended. Remove from heat., Preheat oven to 350°. Drain lasagna noodles. Spread 1 cup cream cheese sauce in a greased 13x9-in. baking pan. Layer with three noodles, 1 cup sauce, a third of the mushroom mixture and 2/3 cup Parmesan cheese. Repeat layers, adding crabmeat, if desired, between mushrooms and Parmesan. Layer with three more noodles, 1 cup sauce, remaining mushroom mixture and remaining Parmesan cheese. Top with remaining noodles and sauce., For crumb topping, pulse baguette, cheese and butter in a food processor until finely chopped. Stir in chives. Sprinkle over lasagna. Bake, covered, about 50 minutes. Uncover; bake until bubbly, 5-10 minutes longer. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 423 calories, Fat 22g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 616mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein.

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From pinterest.co.uk


ARTICHOKE LASAGNA - VEGETARIAN LASAGNA RECIPE TO DIE FOR!
2018-09-24 Add the garlic and sauté for 2 minutes or until fragrant stirring continuously. Add the artichoke hearts, salt, pepper, and chili flakes, stir, and cook for 3 more minutes. Add the parsley and white wine and cook until the wine evaporates, about 3 minutes. Add the water and taste, adjusting the salt if necessary.
From nonnabox.com


RECIPES FOR MUSHROOM-ARTICHOKE LASAGNA WITH GROCERY LISTS AND ...
This Mushroom-Artichoke Lasagna recipe contains no-boil lasagna noodles, dry vermouth, nutritional yeast, silken tofu, nutritional yeast and more. 16 Servings - vegetariantimes.com Spaghettie with Artichoke Hearts. This is such an easy throw-together dinner, I’m almost embarrassed to share it with you. It’s made almost entirely of pantry items and can be adapted …
From saymmm.com


MUSHROOM SPINACH & ARTICHOKE LASAGNA RECIPE - DELISH
2009-03-23 Place 1/2 cup pasta sauce in bottom of a 9 x 13-inch baking dish. Line dish with 1 layer uncooked lasagna noodles. Top lasagna noodles with 1/2 cup ricotta cheese mixture, 1/2 cup Morningstar ...
From delish.com


ARTICHOKE MUSHROOM LASAGNA - SCHMIDT FAMILY VINEYARDS
Directions: 1. Saute mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the artichokes, wine, salt and pepper; cook over medium heat until liquid is evaporated. 2. For the sauce, in a large saucepan over medium heat, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1 minute or ...
From sfvineyards.com


ARTICHOKE AND MUSHROOM LASAGNA - MEDITERRANEAN RECIPES
The recipe Artichoke and Mushroom Lasagna could satisfy your Mediterranean craving in about 45 minutes. One portion of this dish contains roughly 39g of protein, 24g of fat, and a total of 569 calories. For $2.86 per serving, you get a main course that serves 8. If you have all purpose flour, vermouth, ground nutmeg, and a few other ingredients ...
From fooddiez.com


RICH ARTICHOKE AND MUSHROOM LASAGNA | ALLEBULL | COPY ME THAT
Rich Artichoke and Mushroom Lasagna. marthastewart.com allebull. loading... Ingredients. Ingredients on sale; Show sale items; 1 1/2 pounds sliced cremini or button mushrooms; 3 tablespoons extra-virgin olive oil ; coarse salt and ground pepper; 3 cups drained canned artichoke hearts (two 13.75-ounce cans) 1/4 teaspoon finely grated lemon zest; 1/3 cup …
From copymethat.com


LASAGNA WITH CHICKEN, ARTICHOKES, AND MUSHROOMS – RECIPES FROM …
2017-08-29 This is quite rich, and a bit expensive to make since it calls for gruyere and dried mushrooms. But I think it’s worth it for a “splurge” dinner. Ingredient list: chicken breasts (1 1/2 – 2 lb, poached or sauteed or baked, then chopped) dried mushrooms (1 oz or 1/2 oz pkg) artichoke hearts, water-packed, 1 can 1 lb white mushrooms
From recipesfromlynne.wordpress.com


RICH ARTICHOKE AND MUSHROOM LASAGNA – RECIPES FROM PINS
2020-06-26 Nigella Lawson Pea, Mint And Avocado Salad Recipe. June 23, 2020
From recipesfrompins.com


ARTICHOKE AND RICE RECIPE - THERESCIPES.INFO
https://www.food.com › recipe › rice-and-artichoke-hearts-baked-42759. All information about healthy recipes and cooking tips
From therecipes.info


ARTICHOKE AND MUSHROOM LASAGNA - IRISHFOODIES.BLOGSPOT.COM
2011-10-12 Rich and cheesy, yet elegant, with layers of earthy, meaty mushrooms, for substance. I loved the addition of dry white vermouth to the filling, it elevated the whole dish. Since there are only 3 of us these days, I cut the recipe in half and made it in a casserole dish.
From irishfoodies.blogspot.com


LASAGNA WITH ARTICHOKES AND MUSHROOMS – TOP LADY WOMEN
2022-03-01 Brown the garlic in a non-stick pan with a little oil, then add the carrot and mushrooms, allow to flavor, then add the artichokes, cover with water, add salt and cook. Meanwhile, prepare the béchamel: add the flour to the melted butter, then stir in the milk, season with salt and nutmeg and bring to a boil over medium heat, stirring constantly.
From topladywomen.com


RICH ARTICHOKE AND MUSHROOM LASAGNA RECIPE
Feb 9, 2018 - Forgo the Basic Bechamel Sauce for a lighter version of this recipe. Feb 9, 2018 - Forgo the Basic Bechamel Sauce for a lighter version of this recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food …
From pinterest.com


ARTICHOKE AND MUSHROOM SOUP RECIPE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Artichoke And Mushroom Soup Recipe are provided here for you to discover and enjoy ... Easy Chili Con Carne Recipe With Beans Easy Stove Top Lasagna Recipe Sweet Potato Vegan Recipe Easy Easy Puff Pastry Desserts Easy Quick Sugar Cookies Easy And Quick Sugar Cookies Easy Argentinian Recipes For Kids Quick And Easy …
From recipeshappy.com


RICH ARTICHOKE AND MUSHROOM LASAGNA RECIPE | RECIPE IN 2021
Apr 19, 2021 - Forgo the Basic Bechamel Sauce for a lighter version of this recipe. Apr 19, 2021 - Forgo the Basic Bechamel Sauce for a lighter version of this recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food …
From pinterest.com


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