This wild mushroom lasagna recipe combines the flavors of chanterelles, tawny milkcap mushrooms, with a creamy homemade bechamel sauce. Whether you’re an experienced forager or just love mushrooms, this dish is sure to impress.
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Lasagna is a classic Italian dish, and it’s amazing how the complex flavors of wild mushrooms can give it a whole new dimension.
You can use any other foraged varieties, I’ve tried making mushroom lasagna with the following varieties and it always tasted amazing: trumpet mushrooms, Leccinum varieties, all kinds of boletes and rusulla. Literally any wild mushroom mix will do wonders đŸ˜‰
Wild Mushroom Lasagna Recipe for Two
Before we get started with the recipe, it’s important to gather all the necessary ingredients.
If you’re making a lasagne for two, you’ll need about 1 ¼ cups (around 300 grams) of mixed wild mushrooms. That’s about 100 grams (â…“ cup) each of chanterelles and tawny milkcaps, with the rest made up of other wild varieties you like. The different flavors of these mushrooms will blend together perfectly, making a dish that is both hearty and refined.
The Secret of Perfect Mushroom Lasagna? Wildness
Difficulty: Easy2
servings15
minutes40
minutes55
minutesIngredients
300g mix of wild mushrooms (Russula, Chanterelles, Tawny Milkcaps)
1 small onion (finely chopped)
2 cloves of garlic (finely chopped)
BĂ©chamel sauce (recipe below or use store-bought)
Lasagna sheets (dry, enough for 2-3 layers)
Cheese mix (Mozzarella, Fontina, Parmesan – about 1 cup total)
Olive oil (1 tbsp)
Salt and pepper (to taste)
2 tbsp butter
2 tbsp flour
2 cups milk
Nutmeg
Salt and pepper
Directions
- BĂ©chamel Sauce (Skip if using store-bought)
- Melt butter in pan over medium heat.
- Whisk in the flour and cook for 1-2 minutes.
- Add the milk slowly, whisking all the time until it’s smooth.
- Cook until thick, stirring often, about 5 minutes.
- Add salt, pepper, and nutmeg.
- Sauté mushrooms
- Heat olive oil in a skillet over medium heat.
- Add the onions and cook until soft.
- Add the mushrooms(bitesize) and cook until they release their moisture and begin to brown, about 7-10 minutes. Add salt to taste, garlic and pepper.
- Preheat oven to 375°F (190°C). Grease a small baking dish for two.
- Layer the lasagna.
- Put a thin layer of béchamel sauce at the bottom of your dish. This stops the lasagne from sticking.
- Put lasagna sheets on top of the sauce.
- Add mushrooms, then sprinkle cheese.
- Repeat layers of bĂ©chamel, lasagna sheets, mushrooms, and cheese until you’ve used up your ingredients. Finish with a layer of cheese.
- Baking
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 10-15 minutes, or until the top is golden brown and bubbling.
- Rest and serve: Let the lasagna rest for about 5 minutes before slicing and serving. Enjoy!
If you are looking for more Italian-inspired recipes, try this Italian Tuna Salad from When Is Dinner or this Heirloom Tomato Sauce from Whole Food Bellies.
Make the Wild Mushroom Lasagna versatile.
While the basic wild mushroom lasagna recipe is a showstopper on its own, there are lots of ways to customize this dish to suit your personal tastes or dietary needs. Here are a few ideas to get you started:
- Add greens: You can also add spinach or kale between the layers to give it a boost of nutrients and color. The slight bitterness of these greens goes well with the creamy sauce and earthy mushrooms.
- Use different cheeses. Try using different cheeses like Gruyère for a nuttier flavor or ricotta for a lighter, fluffier texture.
- Make it gluten-free: Swap out the regular lasagna sheets for gluten-free pasta, or use thin slices of zucchini or eggplant as a low-carb option.
- Spice it up: For a more intense mushroom flavor, add a handful of dried porcini mushrooms or dried trumpet mushrooms. Rehydrate them in warm water, then chop and sauté with the other mushrooms.
- Parasol spice: Dried parasol stem – add the dried parasol stem directly to your bĂ©chamel sauce, but make sure you add extra milk to get the same consistency.
Nutrition table for the wild mushroom lasagna recipe:
| Nutrient | Per Serving |
|---|---|
| Calories | 550 kcal |
| Total Fat | 28g |
| Saturated Fat | 16g |
| Cholesterol | 70mg |
| Sodium | 800mg |
| Total Carbohydrates | 50g |
| Dietary Fiber | 4g |
| Sugars | 7g |
| Protein | 22g |
| Vitamin D | 18% DV |
| Calcium | 35% DV |
| Iron | 15% DV |
| Potassium | 10% DV |
Cooking tips for working with wild mushrooms
Cooking with wild mushrooms can be a rewarding experience, but it requires some special considerations to bring out their best qualities:
Proper cleaning: Wild mushrooms should be carefully cleaned to remove any dirt or debris. Use a soft brush or damp cloth to gently wipe them clean. Avoid soaking them in water, as mushrooms can absorb moisture, which can affect their texture.
Check out on the right one of my detailed guides on how to clean mushrooms.
Slice evenly: To ensure even cooking, slice the mushrooms evenly. This will help them cook at the same rate and prevent any from becoming too mushy or tough.
Cook thoroughly: Wild mushrooms should be cooked thoroughly to develop their full flavor and to eliminate any potential toxins that may be present in certain varieties.
FAQ about mushroom lasagna
Can I use any other wild mushrooms in this lasagna?
You can use a variety of wild mushrooms, such as porcini, morels, or oyster mushrooms. Each type will give the dish its own special flavor.
Is it possible to make this lasagna ahead of time?
Yes, you can put together the lasagne a day in advance and store it in the fridge. When you’re ready to bake it, let it come to room temperature before putting it in the oven.
What goes well with wild mushroom lasagna?
A simple green salad, or roasted vegetables are great sides for this dish. White wine is also a great pairing with lasagna. As an accompaniment to the main course, you can serve this simple yet amazing chanterelle mushroom soup.
Can I freeze wild mushrooms lasagne?
Yes, you can freeze the lasagne before baking. Wrap it tightly in baking paper and freeze for up to three months. When you’re ready to cook, just throw it into the oven and bake as directed.
Turbo Tasty’s Collection of Wild Mushroom Recipes
Among the many wild mushroom recipes on my blog, canned wild mushrooms (pickled chanterelle recipe), chanterelle & sparassis crispa soup, sparassis crispa recipes stand out from the crowd. If you are interested, please check them out.
