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Receta No Pasta Lasagna With Portobello Mushrooms, Potatoes, Melted Leeks And Chive Cream
by Global Cookbook

No Pasta Lasagna With Portobello Mushrooms, Potatoes, Melted Leeks And Chive Cream
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Ingredientes

  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. butter
  • 1 1/2 c. roasted red pepper, skins removed, seeded, and, sliced, into 1-inch pcs
  • 4 lrg portobello mushroom, cleaned, stems removed, and, sliced
  • 2 x leek, large, cut in half, cleaned, (dark green removed), sliced into 1/2-inch pcs
  • 2 Tbsp. roasted garlic, smashed
  • 1 c. goat cheese
  • 1/2 c. chives, cut in 1/2-inch lengths, reserving longer pcs for garnish
  •     sea salt, to taste
  •     cracked black pepper, to taste
  • 5 lrg Yukon Gold potato, peeled, sliced to 1/16-inch thickness, and, rinsed
  • 10 x % cream, as required
  •     vegetable stock, as required
  •     Sauce
  • 1 Tbsp. butter
  • 1 Tbsp. minced shallot
  • 1 tsp roasted garlic
  • 2 Tbsp. white wine
  • 1 1/2 c. 35% cream
  • 2/3 c. goat cheese
  • 1/2 x lemon, juiced
  • 3 Tbsp. chives, finely, minced
  •     sea salt, to taste
  •     cracked black pepper, to taste

Direcciones

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Briefly saute/fry red peppers in 1/2 Tbsp. each of oil and butter; set aside.
  3. Saute/fry mushrooms in 1/2 Tbsp. butter till half cooked; set aside.
  4. Sweat leeks and garlic slowly in remaining butter and oil till almost a puree consistency. Toss vegetables with goat cheese, chives, salt and pepper. Blend well.
  5. Layer a buttered 11-inch casserole dish with potatoes overlapping. Spread on 1/2 of the vegetable and cheese mix. Repeat layer, then top with a last layer of potatoes. Combine cream and stock and pour over lasagna till covered with liquid. Cover with foil and bake in a 375-degree oven till tender. Uncover slightly and allow to set for about 15 min before serving. Cut into 4 to 6 portions.
  6. To serve, top each portion of lasagna with sauce and garnish with long chive strands.
  7. Sauce:For sauce, sweat shallots with garlic in butter till caramelized.
  8. De-glaze with wine. Reduce by 1/3. Add in cream and reduce by 2/3. Remove from heat and blend in remaining ingredients.