There are two epic ragù recipes in Ottolenghi Flavor, according to the chef/author. One is the ultimate meatless roasting-pan ragù, and the mushroom ragù here is the other. The former uses lentil as the meat substitute. Meanwhile, the mushroom ragù is all about mushroom, nearly three pounds of the earthy umami-rich ingredient. The secret lies not only with the huge amount of mushrooms, but a variety of them. There are the brown button mushrooms, oyster mushrooms and the dried porcini and wild mushrooms. Yes, there is a bit of work involved, but the scent emerging from the kitchen is the first sign of what’s truly amazing ahead.
While the mushrooms are front and center, and the star of the show, the flavor from the cheeses and the pasta layers are compelling. Although there are only 4 1/2 ounces of cheeses (half pecorino, half Parmesan), they are indispensable to the savory flavor and the creamy texture. One the other hand, the dried lasagne (only 9 ounces of it) is the scaffolding and the essential building block. Ottolenghi does not specify the kind of dried lasagne in the recipe, but the oven baked lasagne is what you’d need. Otherwise, you’d have to cook the pasta first, dry it, before layering the lasagne for the final bake.
I made the lasagne twice because I did not get pleasing pictures the first time around. The lasagne won’t be a wasted effort, for sure, but the images for posting need to be instagram-ready. In the second attempt, I soak the dry porcini mushrooms overnight. It’s highly recommended, unless you want chewy mushroom in the mix. In the end, you have a dish you can easily fall in love with — earthy, complex and appealing.
The spicy mushroom lasagne is infinitely adaptable. Take out the cream, it can be vegan. Lose the chile, you get a child-friendly version. Make a full batch of the mushroom ragù, it can be served later for a different meal with other kinds of pasta or polenta. Who says you can’t use the ragù as the filling for Chinese dumplings?
Spicy Mushroom Lasagne | Ottolenghi Flavor
Ingredients
- FOR THE RAGÙ:
- 1 lb 10 oz/ 750g brown button mushrooms, halved
- 1 lb 2 oz/ 500g oyster mushrooms
- 9 tbsp/ 135ml olive oil, plus a little extra for greasing
- Salt and black pepper
- 1 oz/ 60g dried porcini
- 30g dried wild mushrooms
- 2 dried red chillies, roughly chopped
- 2 cups plus 2 tbsp/ 500ml hot vegetable stock
- 1 onion, peeled and quartered
- 5 garlic cloves, peeled and roughly chopped
- 1 carrot, peeled and quartered
- 2-3 plum (7 oz/ 200g) tomatoes, quartered
- 1/2 cup/ 75g tomato paste
- 3 1/2 cups/ 800ml water
- 9 tbsp/ 130ml heavy cream
- FOR THE CHEESE LAYER:
- 2 1/4 oz/ 60g pecorino romano, finely grated
- 2 1/4 oz/ 60g parmesan, finely grated
- 1/4 cup/ 5g basil leaves, finely chopped
- 1/2 cup/ 10g parsley leaves, finely chopped, plus 1 tsp extra, to serve
- 9 oz/ 250g dried lasagne (about 14 sheets)
Instructions
CHOP AND ROAST THE MUSHROOMS: Preheat the oven to its highest setting (or 230°C/ 450°F fan). In three or four batches, put the fresh mushrooms in a food processor, pulse each batch until finely chopped. (Or finely chopped by hand). Toss the chopped mushrooms in a large bowl with 3 tbsp of olive oil and 1 tsp of salt. Spread out on a large sheet pan, lined with parchment paper. Roast for 30 minutes in the top of the oven, stirring three times throughout, until the mushrooms are golden brown. Remove and turn down the oven to 220°C (200°C fan)/425°F.
REHYDRATE THE DRIED MUSHROOMS: Meanwhile, put the dried mushrooms, chillies and hot stock in a large bowl and leave to soak for at least half an hour (or overnight when you have the time). Strain into a second bowl, squeezing as much liquid out of the mushrooms as possible; you should get about 1 1/2 cup/ 340ml liquid in total, so top up with water, if needed. Very roughly chop the rehydrated chillies and mushrooms.
COOK THE RAGÙ: Put the onion, garlic and carrot in a food processor and pulse until finely chopped. Heat 1/4 cup/ 60ml olive oil in a large saute pan on a medium-high heat, then fry the onion mix for 8 minutes, stirring occasionally, until soft and golden. Pulse the tomatoes in the food processor until finely chopped, then add to the pan with the tomato paste and 1 1/2 tsp of salt and 13/4 tsp finely cracked black pepper. Cook for 7 minutes, stirring occasionally, then add the rehydrated mushroom mix and the roast mushrooms, and cook for 9 minutes. Resisting the urge to stir too much; you want them to go slightly crisp and brown on the bottom. Stir in the reserved mushroom liquid and 800ml water. Once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until the mix reduces to a ragu consistency. Stir in 7 tbsp/ 105ml of the cream, simmer for 2 minutes, then turn off the heat.
ASSEMBLE THE LASAGNE: Mix both cheeses and 1/2 cup/ 10g parsley in a small bowl. To assemble the lasagne, spread one-fifth of the sauce in the base of a round, 12-inch/ 30-cm baking dish (or a 9x13 inch/ 23x33 cm rectangular dish), top with a fifth of the cheese, followed by a layer of lasagne sheets, broken to fit as necessary. Repeat these layers three more times, then finish with a final layer of sauce and top with the last of the cheese. That's five layers of sauce, five layers of cheese and four layers of pasta.
BAKE: Drizzle a tablespoon of cream and a tablespoon of olive oil over the top, cover with foil and bake for 15 minutes. Remove the foil, turn up the oven to 450°F/ 220°C fan/gas 9, and bake for another 12 minutes more, turning the dish halfway, until the edges are brown and crisp. Leave to rest for 5 minutes, then drizzle over the remaining tbsp of cream and olive oil, sprinkle with the 1 tsp parsley and a good grind of pepper. Serve hot.
Notes
https://www.theguardian.com/food/2019/nov/16/yotam-ottolenghi-mushroo-recipes-ragu-aioli-lasagne
1 Comment
Kim Tracy
November 21, 2021 at 3:32 pmWow, when I look at the picture I just see FLAVOR! This looks so flavorful and so full of yummy umami goodness.
I bet you were happy to make it the second time!