Oyster Crepes

Perhaps the first recipe I've posted that is pure invention. It's not properly categorized, because it contains no pasta. Also, no oysters. Inspired by a dish I had in Italy, this creamy dish features oyster mushrooms.

1 package small crepes from Costco
butter
4 cups chopped oyster mushrooms
1/2 chopped onion
2 garlic cloves, minced
fresh thyme
ground rosemary
salt
pepper
half n half or cream
parmesan
dry white wine
grated cheese: I used slices of swiss, which was fine. But I would try fontina and/or mozzarella next time.

Saute the onions in butter. Add garlic. Add mushrooms. When mushrooms are tender, add spices. Add a few tablespoons of wine and cook down most of the way. Add cream & some parmesan, cook just to a good creamy consistency. Spray a small casserole. Fill crepes with mushroom mixture, roll up and place in pan. Cover with a light layer of cheese. Bake at 350 for 20-25 minutes.

Artichoke Lasagna

ARTICHOKE LASAGNA

Note: This recipe included ricotta, but not only am I discovering that I don’t care much for ricotta, it’s the one element that so far doesn’t taste authentic to me. Trying to recreate a dish I had in Rome, at that little place with the high stools, friendly gay waiter, the funny old telephone, and the bike on the wall.

ingredients

·         2 cans artichoke quarters, chopped up

·         9 dried lasagna noodles (or 12 of the no-boil kind)

·         3 tablespoons olive oil

·         1/2 cup pine nuts

·         4 cloves garlic, minced

·         1 cup finely shredded Parmesan cheese (4 oz.) (I used grated; try shredded next time, or fontina??)

·         1 cup snipped fresh basil

·         1 egg

·         3/4 teaspoon salt

·         1 cup vegetable or chicken broth

·         1/4 cup all-purpose flour

·         2 cups half-and-half or light cream

·         1 cup shredded mozzarella cheese (4 oz.)

Directions

1.    Cook noodles according to package directions; drain. Rinse with cold water; drain again. In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add artichokes, pine nuts, and half of the garlic. Cook for 8 to 10 minutes or until artichokes are tender, stirring frequently. Transfer to the large bowl. Stir in, 1/2 cup of the Parmesan cheese, 1/2 cup of the basil, the egg, and salt.

2.    For sauce, in a small bowl or glass measure, combine broth and flour. In the large saucepan, heat the remaining 1 tablespoon oil over medium heat. Add the remaining garlic; cook and stir until garlic is tender but not brown. Stir in flour mixture and half-and-half. Cook and stir until mixture is thickened and bubbly. (It will thicken quickly after heat is off!) Remove from heat. Stir in the remaining 1/2 cup basil.

3.    In a small bowl, combine mozzarella cheese and the remaining 1/2 cup Parmesan cheese and/or Fontina.

4.    To assemble, spread about 1 cup of the sauce over the bottom of an ungreased 3-quart shallow baking dish. Layer three of the cooked noodles in the dish. Spread with one-third of the artichoke mixture and one-third of the remaining sauce. Sprinkle with 1/2 cup of the mozzarella mixture. Repeat layering noodles, artichoke mixture, sauce, and mozzarella mixture two more times. (Make sure noodles are drenched or the top will be too crunchy)

5.    Bake, uncovered, for 35 to 40 minutes until edges are bubbly and top is lightly browned. Let stand for 15 minutes before serving. Makes 12 servings.