Mushrooms

Preparation info

  • Difficulty

    Easy

Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

  • About

Ingredients

  • 1/4 cup unsalted butter
  • 1 1/4 cups (3 ounces) thinly sliced white mushrooms, stems removed
  • 1 1/4 cups (3 ounces) thinly sliced shiitake mushrooms, stems removed
  • 1 1/4 cups (3 ounces) thinly sliced oyster mushrooms, stems removed
  • 1 1/4 cups (3 ounces) thinly sliced chanterelle or porcini mushrooms, if available
  • 1 large shallot, finely chopped
  • 1 tablespoon finely chopped chives
  • salt and freshly ground white pepper

Method

  1. In a large sauté pan, melt the butter over medium-high heat. When the foam has subsided and the butter is just beginning to turn brown, add the white mushrooms and sauté, stirring, for 1 minute; then add the shiitakes and stir for another minute; finally, add the oysters and chanterelles, if using. Cook the mushrooms until all their liquid has evaporated, about 5 to 6 minutes more. Add the shallot and the chives, stir to mix well, season to taste with salt and white pepper, and remove from the heat.
  2. On a baking sheet, make 4 individual lasagnas by layering first a single sheet of potato, then a nice thick layer of the mushroom mixture, then another sheet of potato, and so on. Use 3 layers of mushroom mixture and end with a potato layer. Place the other baking sheet on top of the lasagnas with a weight on it and allow the lasagnas to compress for 1 hour; otherwise, they will tend to fall apart.