Reprinted with permission from the September/October 2006 issue of Cook’s Illustrated magazine. For a trial issue of Cook’s call 800-526-8442. Selected articles, as well as subscription information, are available online at www.cooksillustrated.com Ingredients: If Italian fontina is unavailable, use whole milk mozzarella rather than a rubbery Danish, Swedish, or American fontina. Whole milk is best in the sauce, but skim or low-fat milk also work. 1/2 ounce dried porcini mushrooms, rinsed well 1 cup water 2 pounds (about 10 medium) portobellow mushroom caps, cleaned and cut into 2 by 1/4-inch slices 4 tablespoons olive oil Table salt and ground black pepper 2 large red onions, chopped medium (about 4 cups) 8 ounces button mushrooms, cleaned, stems trimmed, and broken into rough pieces 4 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon plus 1 teaspoon) 1/2 cup dry vermouth 3 tablespoons unsalted butter, plus additional for greasing pan 3 tablespoons unbleached all-purpose flour 3 1/2 cups milk (see note above) 1/4 teaspoon ground nutmeg 1/4 cup minced fresh parsley leaves 1/4 cup plus 2 tablespoons minced fresh basil leaves 8 ounces Italian fontina cheese, rind removed and shredded (about 2 1/4 cups) 1 1/2 ounces grated Parmesan cheese (about 3/4 cups) 12 no-boil lasagna noodles 1/2 teaspoon grated zest from 1 lemon Directions: 1. Cover porcini with water in microwave-safe bowl; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and roughly chop (you should have about 3 tablespoons). Strain liquid through fine-mesh strainer lined with paper towel into medium bowl. Set mushrooms and liquid aside. 2. Adjust oven rack to middle position and heat oven to 425 degrees. Spread portobellos in even layer on rimmed baking sheet and drizzle with 2 tablespoons oil, tossing to coat mushrooms evenly; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and toss again. Roast mushrooms until shriveled and all liquid has evaporated, about 30 minutes, stirring halfway through cooking time. Set aside to cool. (Do not turn off oven.) 3. While portobellos roast, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onions, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until onions are browned around edges, about 10 minutes. Transfer onions to large bowl and set aside. 4. Meanwhile, process button mushrooms in food processor until uniformly coarsely chopped, about six 1-second pulses, stopping to scrape bowl as needed. Heat remaining tablespoons oil in now-empty skillet over medium-high heat until shimmering. Add chopped button mushrooms and cook, stirring occasionally, until browned and moisture has evaporated, 6 to 8 minutes. 5. Reduce heat to medium and stir in porcini mushrooms, 1 tablespoon garlic, 1 teaspon salt, and 1 teaspoon pepper. Cook, stirring frequently, until garlic is fragrant, about 1 minute. Add vermouth and cook, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. 6. […]
