Vegetarian Delite!

Mushroom Lasagna

Hello all!  So we have become quite the fan of Barefoot Contessa and decided to make  another of her recipes!! See bleow for a rich flavored mushroom lasagna!

Ingredients

• Kosher salt
• Olive oil
• 3/4 pound dried lasagna noodles
• 4 cups 1% milk
• 10 T butter, divided
• 1/2 cup flour
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground nutmeg
• 1 1/2 pounds your choice mushrooms
• 1 cup shredde Parmesan
• 1 cup shredded Mozzerella

Directions

Preheat the oven to 375 degrees F.

Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.

For the white sauce, bring the milk to a simmer in a saucepan. Set aside. melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.

To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated fresh parmasan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.

Bake the lasanga for 35 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

Enjoy! xo

Sunday Brunch: Vanilla Scones with Currents

Good morning everyone!

This morning we decided to re-create a scone recipe we learned from Barefoot Contessa!  We've always struggled with the perfect scone so we have tried this and it was fabulous.  It is moist and full of the perfect flavors. 

Total Time: 25 min

Prep Time:10 min

Cook Time: 15 min

Yield:14 to scones

Ingredients

• 4 cups plus 1 tablespoon all purpose flour
• 2 tablespoons sugar, plus additional for sprinkling
• 2 tablespoons baking powder
• 2 teaspoons salt
• 3/4 pound cold unsalted butter, diced
• 4 extra-large eggs, lightly beaten
• 1 cup cold heavy cream
• 3/4 cup small-diced dried currents
• 1/2 cup vanilla chips
• 1 egg beaten with 2 tablespoons milk, for egg wash

Directions

Preheat the oven to 400 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss in the currents and vanilla chips. The dough will be sticky, that is good.

Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Sprinkle with sugar and bake for 15-20 minutes, until the outsides are crisp and the insides are baked.

Let cool and Enjoy with a cup of tea!

xoxo