Lasagne Rivisitate ai Funghi Porcini (Italian Porcini Mushroom Lasagne)

50 minutes ago
5 min read

Yield: 8 servings | Prep: 50 minutes | Cook: 50 minutes | Rest: 15 minutes | Total: about 1 hour 55 minutes

Story of the Dish

Porcini bring woodland, nutty, and almost meaty aromas that are powerful enough to carry a lasagna without tomato or heavy secondary cheese. This revisited version uses both fresh and dried porcini for two different jobs. Fresh mushrooms give texture and recognizable pieces, while dried porcini reinforce aroma and provide a soaking liquid that can season the besciamella. The mushrooms are sautéed in batches over relatively high heat before assembly so their water evaporates and their surface can brown. White wine and parsley sharpen the flavor, while Parmigiano Reggiano provides salt and umami. The preparation remains entirely bianco: pasta, porcini, butter, olive oil, white wine, besciamella, parsley, and Parmigiano. Truffle is deliberately excluded because a later lasagna in the production list is specifically dedicated to truffle and porcini. The finished dish should be aromatic, creamy, and clearly mushroom-driven rather than a generic cheese lasagna.

This recipe follows a layered Italian baking method in which every component is cooked to the correct point before assembly. Besciamella is not an optional garnish: it is the controlled source of moisture that allows the pasta to finish cooking evenly while binding the filling and cheese. The aim is a lasagna that is rich enough to feel generous but precise enough to cut into a clean portion after resting.

Ingredients

For the Porcini

1 1/2 lb fresh porcini mushrooms (680 g)
2 oz dried porcini mushrooms (55 g)
2 cups hot water (475 ml)
3 tbsp extra virgin olive oil (45 ml)
2 tbsp unsalted butter (28 g)
1 small shallot, finely minced
2 garlic cloves, lightly crushed
1/2 cup dry white wine (120 ml)
2 tbsp chopped flat-leaf parsley (8 g)
Fine sea salt and freshly ground black pepper

For the Besciamella

5 tbsp unsalted butter (70 g)
1/2 cup all-purpose flour (65 g)
3 1/2 cups whole milk (830 ml)
1/2 cup reserved, carefully strained porcini soaking liquid (120 ml)
1/2 tsp fine sea salt
1/8 tsp white pepper
Freshly grated nutmeg, used very lightly

For Assembly

1 lb fresh lasagna sheets (450 g)
1 1/2 cups finely grated Parmigiano Reggiano (135 g)
1 tbsp unsalted butter (14 g)
Fresh parsley for finishing

Preparation

1. Prepare the Main Ingredient

Soak the dried porcini in hot water for about 20 minutes. Lift them from the liquid rather than pouring everything together, then strain the soaking liquid through a very fine filter to remove grit. Reserve at least 1/2 cup (120 ml) for the besciamella and chop the rehydrated mushrooms.

2. Build the Flavor Base

Clean fresh porcini with a brush or slightly damp cloth instead of soaking them. Slice about 1/4 inch (6 mm) thick. Sauté in batches over medium-high heat with olive oil, letting the mushrooms color before turning. Transfer each batch to a tray so it does not steam.

3. Prepare the Besciamella

Add butter, shallot, and garlic to the pan, then the chopped dried porcini. Return the fresh mushrooms, season lightly, and deglaze with white wine. Reduce until almost no free liquid remains. Discard the garlic, add parsley, and cool.

4. Prepare the Pasta and Pan

Prepare the besciamella using the milk combined with the carefully strained porcini liquid. Keep the roux pale and the finished sauce fluid. Blanch pasta if required, then heat the oven to 375°F (190°C) and butter the baking dish.

5. Assemble and Bake

Layer pasta, porcini, porcini besciamella, and Parmigiano for 5 to 6 layers. Finish the top with besciamella and Parmigiano but no exposed mushroom pieces, which can dry or become bitter. Bake 25 minutes covered and 15 to 20 minutes uncovered. Rest at least 15 minutes.

Professional Technique

Mushroom cookery depends on evaporation before concentration. Porcini release water quickly, and if a pan is crowded the temperature falls and that water cannot evaporate. The mushrooms steam instead of browning. Working in batches preserves texture and develops deeper flavor. Dried porcini serve a separate purpose because their concentrated soaking liquid carries aroma through the entire sauce. That liquid must be filtered very carefully, since even excellent dried mushrooms can contain fine grit. The besciamella should remain loose and should receive only a controlled quantity of porcini liquid so it tastes of mushrooms without becoming muddy. Parmigiano should reinforce, not bury, the porcini. No cream, mozzarella, or truffle is needed.

A professional lasagna also depends on proportion. Pasta, filling, besciamella, and aged cheese should repeat in thin layers rather than forming separate heavy blocks. The besciamella must be fluid before baking because it thickens again in the oven, and the final surface should be designed for browning without leaving delicate ingredients exposed to dry heat. Resting for at least 15 minutes is essential: during that time the starches absorb free moisture and the dairy proteins stabilize, which is what makes a neat slice possible without drying the interior.

Chef Tips

Use fresh porcini that are firm and aromatic.
Never soak fresh porcini in water.
Cook mushrooms in uncrowded batches.
Salt mainly after browning begins.
Filter dried porcini liquid through a very fine filter.
Reduce the white wine almost completely.
Keep the besciamella fluid and use nutmeg sparingly.
Do not add truffle to this recipe.

Common Mistakes

Washing fresh porcini under running water and saturating them.
Crowding the sauté pan.
Using unfiltered soaking liquid containing grit.
Leaving liquid in the mushroom mixture before assembly.
Making an excessively thick besciamella.
Adding so much cheese that the porcini disappear.

Wine Pairing

Barbera d'Alba DOC

High acidity cuts through butter and Parmigiano while dark fruit remains restrained beside earthy mushrooms.

Langhe Nebbiolo DOC

Floral, earthy complexity forms a natural connection with woodland mushrooms.

Roero Arneis DOCG

Arneis supplies texture, floral notes, and subtle almond character without covering porcini.

Verdicchio dei Castelli di Jesi DOC

Savory acidity and mineral character balance the besciamella and echo the mushroom's umami.

Soave Classico DOC

Garganega's freshness and almond finish work especially well with Parmigiano and porcini.

Storage & Reheating

Allow leftovers to cool promptly, then refrigerate in an airtight container for up to 3 days. Reheat individual portions in a 350°F (175°C) oven for approximately 15 to 20 minutes, covered loosely with foil. Remove the foil during the final 5 minutes so the gratinated surface can recover. Avoid unnecessarily high reheating temperatures, which can dry the pasta or cause cheese sauces to separate. The assembled unbaked lasagna can be refrigerated for up to 24 hours. It can also be frozen, tightly wrapped, for up to 2 months; for the best texture, thaw overnight in the refrigerator before baking.