Stovetop Mushroom Lasagna

This easy and creamy vegetarian stovetop lasagna was very well received by my family. 😉 The original recipe said that it wasn’t as pretty as a typical baked and layered lasagna, but I thought that it looked pretty appealing.

The recipe was adapted from Bon Appétit, contributed by Sarah Jampel. I increased the amount of mushrooms and garlic. I also used no-boil lasagna noodles. It is a perfect weeknight dish.

Yield: Serves 4 to 6

• 5 T extra-virgin olive oil, divided
• 12 to 16 oz mixed mushrooms (such as maitake, oyster, shiitake, and/or crimini), trimmed, cut or torn into 1″ pieces (I used stemmed & quartered cremini mushrooms)
• 1 1/2 tsp kosher salt, plus more to taste
• 2 T thyme leaves
• 1 large shallot, finely chopped
• 3 to 6 garlic cloves, finely grated or chopped
• 2 T all-purpose flour
• 2 3/4 cups whole milk
• freshly ground black pepper
• lemon zest, plus wedges for serving, optional
• 1/3 cup crème fraîche or thinned sour cream
• 8 to 9 oz regular lasagna noodles, broken in half (no-boil okay)
• 4 to 5 oz mozzarella, thinly sliced
• finely grated Parmesan, for serving

1. Heat 3 tablespoons of oil in a large high-sided ovenproof skillet (preferably with a lid) or small Dutch oven over medium-high. (I used a large, wide enameled cast iron pot.)
2. Add mushrooms and cook, undisturbed, until starting to brown, about 4 minutes. Season with salt and cook, tossing occasionally, until golden brown, 5–7 minutes. Transfer to a bowl; mix in thyme.
3. Meanwhile, finely chop the shallot and garlic cloves in the bowl of a mini food processor.
4. Reduce heat to medium-low. Heat remaining 2 tablespoons of oil in the pan. Add shallot and garlic and cook, stirring, until starting to soften, about 1 minute.
5. Sprinkle flour over and cook, stirring, until golden, about 1 minute.
6. Add milk, pepper, 1 1/2 teaspoons salt, and 1 3/4 cups water, then finely grate zest of 1/4 lemon into pan. Stir to dissolve flour, increase heat to medium, and cook until gently bubbling.
7. Reduce heat to low, whisk in crème fraîche (or sour cream), and stir to combine.
8. Add about one third of noodles, pushing down into sauce to submerge, followed by a third of the mushrooms.
9. Repeat with half of remaining noodles and mushrooms.
10. Top with another layer of noodles. **Set remaining mushrooms aside.**
11. Cover with a lid or foil and cook 15 minutes. (If lasagna threatens to boil over, use very lowest heat and/or prop open the cover.)
12. Uncover; cook, gently lifting and separating noodles occasionally with tongs or a spatula to let sauce flow around, until sauce is thickened and noodles are cooked through, 6–10 minutes. Mixture should be bubbling gently; adjust heat as necessary. Remove from heat.
13. Heat broiler. Top lasagna with mozzarella and reserved mushrooms.
14. Broil until cheese is bubbling and browned in spots, about 2 minutes.
15. Finely grate more lemon zest over. Sprinkle with Parmesan; season with pepper.
16. Let sit 5–10 minutes. Cut lemon into wedges, if desired, and serve with lasagna.

Mushroom Bourguignon with Polenta

For Christmas, my brother and sister-in-law gave me a beautiful box loaded with goodies from Eataly in New York City. I chose this vegetarian version of this classic French dish to make with the special polenta from my box.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used a combination of cremini and shiitake mushrooms. The mushrooms are cooked until they are dark brown, giving the dish a wonderful depth of flavor. I also loved the combination of pearl onions and leeks. Nice.

Yield: 4 to 6 servings

• 6 T butter or extra-virgin olive oil, plus more as needed (I used 3 T each)
• 2 pounds mixed mushrooms, such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch chunks (about 10 cups)
• 8 ounces peeled pearl onions (2 cups), larger ones cut in half (I used frozen pearl onions)
• Kosher salt and freshly ground black pepper
• 1 large leek or 2 small/medium leeks, white and light green parts, diced (1 1/2 cups)
• 2 carrots, thinly sliced
• 3 to 5 garlic cloves (2 to 4 minced, 1 grated to a paste)
• 1 T tomato paste
• 2 ½ T all-purpose flour
• 1 ½ cups dry red wine
• 1 ½ cups beef, mushroom or vegetable broth
• 1 T tamari or soy sauce, plus more to taste (I used dark soy sauce)
• 3 large fresh thyme branches or 1/2 teaspoon dried thyme
• 1 bay leaf
• 3 to 4 ounces shiitake, chanterelle or oyster mushrooms, thinly sliced (about 1 cup)
• smoked paprika, for serving
• polenta, egg noodles or mashed potatoes, for serving (I used Polenta Valsugana)
• chopped flat-leaf parsley, for serving

1. Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat.
2. When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn’t all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more.
3. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper.
4. Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.
5. Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan.
6. Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften, 5 minutes.
7. Add the 2 minced garlic cloves and sauté for 1 minute longer.
8. Stir in tomato paste and cook for 1 minute.
9. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.
10. Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer.
11. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. (Meanwhile, at this point, prepare the polenta according to the package directions, if using.)
12. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.
13. Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms.
14. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.

Vinegar Chicken with Crisp Roasted Mushrooms

It’s all about the sauce for me, and it’s all about the sauce in this dish. I try to adapt most skin-on chicken recipes to use my go-to protein, boneless, skinless, chicken thighs, but the skin is essential in this preparation.

This recipe was adapted from the New York Times, contributed by Alison Roman. I used red wine vinegar and stock in the sauce and also added garlic. We ate it with a giant green salad instead of the lemon-dressed lettuce in the original recipe but I included the gem lettuce option below.

I served this tangy chicken and roasted mushrooms with crusty sourdough baguette (to soak up the sauce), roasted potatoes, and a dollop of Greek yogurt. Amazing!

Yield: 6 servings

For the Chicken:

• 3 1/2 to 4 pounds bone-in, skin-on chicken (use any combination of legs, thighs or drumsticks, or breasts halved crosswise)(I used 8 bone-in chicken thighs)
• Kosher salt and ground pepper
• 2 tablespoons canola oil
• 2 medium red onions, cut into 1-inch wedges
• 8 large garlic cloves, smashed and peeled
• 1/2 cup red wine vinegar or white distilled vinegar
• 1/2 cup chicken stock or water
• 1/2 bunch thyme, plus leaves for garnish

For the Roasted Mushrooms:

• 2 pounds mixed mushrooms, such as shiitake, maitake, button, chanterelle or oyster, torn into large pieces or quartered (I used 24 oz cremini mushrooms and 10 oz button mushrooms, quartered)
• 3 T olive oil
• Kosher salt and freshly ground black pepper

For the Lemony Salad Greens with Sumac & to Serve:

• mesclun salad greens or 2 to 3 heads Little Gem lettuces, ends trimmed, quartered lengthwise
• 2 T fresh lemon juice
• 1 T finely grated lemon zest
• Kosher salt and ground pepper
• sumac, for sprinkling
• Olive oil, for drizzling
• crusty bread, for serving
• Greek yogurt, labneh, or sour cream, for serving

1. Dry chicken with paper towels and season chicken with salt and pepper.
2. Heat oil in a large, heavy-bottomed pot over medium-high heat. (I used a large and wide enameled cast iron pan.)
3. Working in batches, add chicken skin-side down and cook until skin is golden brown and releases easily from the pot, 7 to 10 minutes. Using tongs, turn chicken to brown on the other side, another 4 to 8 minutes, depending on what cut you’re using. As the chicken browns, transfer it to a large plate.
4. Add onions and garlic to the pot and season with salt and pepper. Cook, without moving them so they have a chance to brown, 4 to 5 minutes.
5. Add vinegar and stock/water, then use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot.
6. Bring to a simmer and return chicken to the pot, skin-side up, nestling all the pieces in there. (They don’t need to be totally submerged.) Scatter thyme around and place the lid on top. Reduce heat to medium-low and continue to cook at a gentle simmer until chicken is cooked through and tender, with an internal temperature of 165 degrees, 20 to 25 minutes.
7. Meanwhile, roast the mushrooms. Heat the oven to 425 or 450 degrees, preferably on convection roast.
8. Toss mushrooms with olive oil on a parchment paper-lined, rimmed baking sheet and season with salt and pepper. Roast, tossing once or twice, until the mushrooms are deeply browned and crispy on the outside but tender on the inside, 15 to 20 minutes depending on the type of mushroom and strength of your oven. (I roasted potatoes in the same oven.)
9. If serving the salad, toss Little Gems with lemon juice and lemon zest. Season with salt and pepper and arrange on a large platter. Sprinkle with sumac and drizzle with olive oil before serving. (I served the chicken with green salad instead.)
10. Remove chicken from heat and season the cooking liquid with salt and pepper as needed.
11. Transfer chicken, onions and thyme to a large serving platter, spooning cooking liquid over the top, or alternatively, serve directly from the pot, with the mushrooms and salad alongside you like. Add toast and something creamy if you choose.

Additional Suggestions to Complete the Meal:

• Bread: Slice any good, crusty loaf of your choosing about 3/4-inch thick and toast until golden brown. Rub with a cut garlic clove and drizzle with olive oil. Garlicky or spicy bread crumbs would also be welcome if you’re feeling carb-inclined. I served the dish with sliced sourdough baguette.
• Something creamy: Chicken loves more fat, especially this very tangy chicken. A bowlful of any seasoned creamy ingredient like sour cream, full-fat yogurt or labneh sprinkled with chives is excellent for spooning onto or underneath the chicken, over lemony lettuces and onto toast. I served the chicken with a dollop of Greek yogurt.
• Quick pickles: For a quick, light pickle, toss thinly sliced vegetables such as radishes or fennel with a little thinly sliced shallot and season with a good splash of vinegar, salt and pepper.

Winter Squash & Wild Mushroom Curry

This dish was quick to prepare and was absolutely fabulous. The biggest mistake I made was not doubling the recipe! I made it for an early birthday celebration dinner for my mom. We topped it off with a birthday pear snacking cake for dessert. 🙂 It was a great autumn comfort food meal.

This recipe was adapted from The New York Times, adapted from Madhur Jaffrey’s “Vegetarian India,” contributed by David Tanis. I increased the amount of squash, mushrooms, and garlic. Any type of wild or cultivated mushrooms could be used such as royal trumpets, oyster, shiitakes, chanterelles, or cremini mushrooms; I used a combination of cremini and shiitake mushrooms. The recipe below is double the original recipe. We ate it served over brown Basmati rice with warm naan on the side.

Yield: 8 Servings

• 6 tablespoons vegetable oil
• 20 to 28 ounces butternut or other winter squash, peeled and diced in 1/2-inch cubes
• coarse salt and freshly ground black pepper
• 2 to 4 small whole green chiles, such as jalapeño or serrano
• 6 medium shallots or 1 small onion, finely diced
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• handful of fresh or frozen curry leaves, optional (basil leaves could also be substituted)
• 8 garlic cloves, minced
• 2 teaspoons ground coriander
• pinch of cayenne, or more, to taste
• 1 teaspoon turmeric
• 2 1/4 pounds mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick
• 15 oz can coconut milk
• 4 tablespoons lime juice (from 1 lime)
• cilantro sprigs, for garnish

1. In a wide skillet, heat oil over medium-high heat. When hot, add squash cubes in one layer. Season with salt and pepper. (This may be done in batches.) Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
2. Cut a lengthwise slit in each chile to open it, but leave whole. (This allows the heat and flavor of the chile to release into the sauce without making it too spicy.)
3. Add shallots to skillet, salt lightly and cook, stirring, 1 minute.
4. Add mustard seeds, cumin seeds and curry/basil leaves and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
5. Add mushrooms to pan, season with salt and toss to coat. Continue to cook, stirring, until mushrooms begin to soften, about 5 minutes.
6. Return squash cubes to pan, stir in coconut milk and bring to a simmer.
7. Lower heat to medium and simmer for another 5 minutes.
8. If mixture looks dry, thin with a little water. Taste and season with salt.
9. Just before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro leaves.

One Year Ago:

• Sesame-Citrus Soy Chicken with Garlicky Bok Choy

Two Years Ago:

• Balthazar’s Cream of Mushroom Soup

Three Years Ago:

• Roasted Vegetable Moussaka

Four Years Ago:

• Vegetable (& Chicken) Pot Pie with Puff Pastry Crust

Mushroom-Spinach Soup with Middle Eastern Spices

I cannot tell you how fabulous my house smelled while this soup was cooking! A neighbor stopped by while it was on the stove and commented that our house had wonderful karma. Of course that’s true… but I also think the wonderful spices in the air helped. 🙂

This recipe was adapted from the New York Times, contributed by Melissa Clark. I used 1 1/2 pounds of cremini mushrooms and increased the amount of spinach. I also removed half of the soup from the pot, puréed the remaining soup, and then returned the solids to incorporate. It was earthy and hearty.

I added the juice of one lime which was absolutely perfect for me- very bright and delicious. My family thought is was a little heavy with lime juice. Next time, I would add the juice of one half of a lime and serve it with additional lime wedges on the side. (for me!)

Yield: 6 servings

• 3 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 1 1/2 pounds mixed mushrooms (such as cremini, oyster, chanterelles and shiitake), chopped
• ½ pound shallots, finely diced (I used a food processor.)
• 1 tablespoon tomato paste
• 2 teaspoons fresh thyme leaves
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground coriander
• ¾ teaspoon ground cinnamon
• pinch ground allspice (I used freshly ground.)
• 2 ½ teaspoons coarse salt, more to taste
• 1 teaspoon freshly ground black pepper
• 8 ounces (generous!) baby spinach
• fresh lime juice, to taste
• plain yogurt or Greek yogurt, for serving, optional

1. Heat 3 tablespoons butter in a large pot over medium-high heat. Add half the mushrooms and half the shallots; cook, stirring occasionally, until most of the liquid has evaporated and the mushrooms are well browned, 10 to 12 minutes. Transfer mushrooms to a bowl and repeat with the olive oil, mushrooms and shallots.
2. Return all mushrooms to the pot and stir in tomato paste, thyme, cumin, coriander, cinnamon and allspice; cook until fragrant, about 1 minute.
3. Stir in 5 cups water, the salt and the black pepper. Bring mixture to a simmer over medium heat and cook gently for 20 minutes.
4. Stir in baby spinach and let cook until just wilted, 1 to 2 minutes.
5. Remove half of the soup from the pot and reserve.
6. Using an immersion blender or food processor, coarsely purée the remaining soup. Incorporate the unpuréed soup.
7. Mix in lime juice. Thin with water, as needed.
8. Taste and adjust seasoning, if necessary.
9. Serve with dollops of yogurt and/or lime wedges, as desired.

One Year Ago:

• Vegetarian Chili with Winter Vegetables

Two Years Ago:

• Mushroom Risotto with Spring Herbs
• Moroccan Butternut Squash Soup

Three Years Ago:

• Smoky Butternut Squash Soup
• Winter Squash Casserole

Eggplant & Wild Mushroom “Meatballs” in Tomato Sauce

This dish was time-consuming to prepare but it was absolutely FABULOUS. Completely worth every second. It is a classic Sicilian recipe enhanced by the addition of dried wild mushrooms. The “meatballs” were very flavorful and tender, and held together nicely. The sauce was enhanced with the addition of the mushroom soaking liquid- perfect.

This recipe was adapted from Food and Wine, contributed by Domenica Marchetti, author of The Glorious Vegetables of Italy. Next time, I will make it ahead of time and double the recipe. Great.

2021 Update: I made the meatballs a day in advance and refrigerated them on a sheet pan covered with plastic wrap overnight. I refrigerated the mushroom soaking liquid as well. I also doubled the recipe and froze an entire batch to enjoy at a later date. 🙂 We ate the meatballs and sauce over pasta with crusty bread on the side.

Yield: Serves 4 to 6

Total Time: approximately 2 hours

• 1 large eggplant (1 1/4 to 1 1/2 pounds)
• 1 ounce dried porcini mushrooms or mixed dry wild mushrooms (shiitake, porcini, black, & oyster)
• boiling water
• 1/4 cup extra-virgin olive oil
• 1 small onion, minced
• 6-7 garlic cloves, finely grated with a garlic press, divided
• two 28-ounce cans imported whole Italian tomatoes, pureed with their juices
• 2 T chopped basil, plus leaves for garnish, divided
• coarse salt
• freshly ground black pepper
• 3 cups panko bread crumbs
• 2 large eggs, beaten
• 2 ounces Pecorino Romano cheese, freshly grated, plus more for serving
• 1 T chopped flat-leaf parsley
• all-purpose flour, for coating
• vegetable oil, for frying
• crusty bread, for serving
• cooked pasta, for serving, optional

1. Preheat the oven to 350°, preferably on convection roast.
2. Prick the eggplant all over with a fork and set it on a baking sheet. Roast in the center of the oven for 1 hour, until very soft and collapsed.
3. Let cool slightly, then scrape the eggplant flesh into a large bowl and let cool completely. Discard the skin. Lightly shred with two forks.
4. Meanwhile, in a heatproof bowl, cover the dry mushrooms with 1 1/2 cups of boiling water and let stand until softened, 30 minutes; drain, reserving the soaking liquid.
5. Rinse the mushrooms to remove any grit. Finely chop.
6. In an enameled cast-iron casserole or Dutch oven, heat the olive oil until shimmering.
7. Add the onion and half of the garlic and cook over moderately high heat, stirring, until softened, 5 minutes.
8. Add the tomato puree and pour in the mushroom soaking liquid, stopping before reaching the grit; bring to a boil. Simmer over moderately low heat, stirring, until thickened, 1 hour.
9. Add half of the chopped basil and season with salt and pepper.
10. Fold the chopped mushrooms, bread crumbs, eggs, 2 ounces of cheese, parsley and the remaining garlic and chopped basil into the eggplant. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper.
11. Line a baking sheet with parchment paper. Using a large cookie scoop, form the eggplant mixture into twenty (I had 24 using a 1 1/2 pound eggplant.) 1 3/4-inch balls, rolling tightly.
12. Dust the balls with flour and refrigerate for 20-30 minutes (or overnight).
13. In a large nonstick or cast iron skillet, heat a scant 1/4 inch of vegetable oil. (I used a 12-inch cast iron skillet.)
14. Add half (12) of the meatballs at a time and cook over moderately high heat, turning occasionally, until browned all over, about 4-5 minutes. Remove with a slotted spoon to drain on a paper towel- lined plate or baking sheet.
15. Add the meatballs to the tomato sauce and simmer for 5 minutes.
16. Garnish the meatballs with basil leaves and serve with crusty bread, grated cheese, and pasta, as desired.