Mushroom Lasagna for end-of-year get-togethers

The year is nearing the finish line. The long-awaited time has come to start organizing the Christmas menu, the New Year’s trip, and making plans for 2017. It’s also when the traditional gatherings with friends pop up—those we couldn’t see as often during the busy year.

Some prefer bars, while others won’t give up the comfort of home. For those who like to host—or who volunteer to help with the menu—the Umami Committee has a tip to accompany chatting, drinks, and snacks: a Shiitake and Button Mushroom Lasagna, developed and tested in the Experimental Kitchen of Codeagro/SAA, so everyone can enjoy a special, distinctive combination before the year ends. Short on time? This recipe can be prepared in advance and simply reheated when serving.

Most mushrooms—such as champignon, shimeji, and shiitake—are sources of B vitamins and zinc, and they deliver the main characteristics of the umami taste, like increased salivation and a lingering flavor. These qualities help improve food acceptance, aid protein digestion, and support oral hygiene.

Check out the recipe:

SHIITAKE AND BUTTON MUSHROOM LASAGNA

Ingredients

Béchamel Sauce

• 1 medium onion (150 g)
• 3 cups milk (720 ml)
• 1 bay leaf (1 g)
• 1 tsp nutmeg (4 g)
• 1 1/2 tbsp butter (30 g)
• 4 tbsp all-purpose flour (40 g)

Directions

1. Wash, peel, and halve the onion; set aside.
2. In a saucepan, add the milk, onion, bay leaf, and nutmeg; bring to a boil. Strain and reserve the milk.
3. In a separate pan over low heat, melt the butter, add the flour, and stir until lightly golden.
4. Gradually add the reserved milk, stirring constantly until thickened.

Pasta

• 10 cups water (2.4 L)
• 1 tsp oil (5 ml)
• 1 tsp salt (6 g)
• 1/2 package lasagna sheets (250 g)

Directions

1. In a large pot, bring the water, oil, and salt to a boil. Add the lasagna sheets and cook for 15 minutes or until al dente. Drain and set aside.

Filling

• 3 medium garlic cloves (12 g)
• 2 medium onions (300 g)
• 1 tray shiitake mushrooms (200 g)
• 2 cups button mushrooms/“champignon de Paris” (140 g)
• 2 tbsp butter (40 g)
• 2 tbsp soy sauce (30 ml)
• 2 tsp balsamic vinegar (10 ml)

Directions

1. Wash, peel, and chop the garlic and onion; set aside. Wash and slice the mushrooms; set aside.
2. In a pan, melt the butter and sauté the garlic and onion until golden.
3. Add the mushrooms, soy sauce, and balsamic vinegar; sauté and set aside.

Assembly
1 small ball of buffalo mozzarella, sliced (400 g)

Directions

1. In a baking dish, layer béchamel, pasta, filling, and buffalo mozzarella.
2. Repeat the layers until the ingredients are used up. Bake in a preheated 180°C (350°F) oven for about 15 minutes, or until the mozzarella melts.
3. Remove from the oven and serve immediately.

Yield: 4 servings
Prep time: 1 hour 30 minutes

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. Umami’s two main characteristics are increased salivation and a lingering taste for a few minutes after eating. To learn more, visit portalumami.com.br.