Forest lasagna

[Anonymous]

My DD made veggie lasagna last week and used shiitakes instead of regular mushrooms. Now, I want to make a woodland pasta with wild mushrooms. What else would you put in it? Ramps? What type(s) of cheese?

[Anonymous]

I love this idea! It’s not the season for ramps, so I would do leeks instead. I think it would need to be mainly focused on a variety of mushrooms, with leeks, garlic, and fresh herbs. Bechamel sauce with Parmesan.

[Anonymous]

^ Oh, and also greens…spinach?

[Anonymous]

Great ideas, thanks!

[Anonymous]

Someone in one of my cooking groups just posted a recipe for mushroom pasta this morning that I saved. Theirs has shallots, marscapone, and Parmesan. It looks great!

[Anonymous]

I would add sage and maybe butternut squash.
For cheese I would do fontina and Parmesan and bechamel. I think mascarpone would be too heavy. You could also do something with a more complex flavor like a smoked Gouda or a Spanish cabra or something. But I think the fontina would let the mushrooms shine. And I think I would do shallots over leeks.

[Anonymous]

I would like the ramps idea, or shallots. Add sage, some toasted walnuts, coarse ground pepper, and shaved parm

[Anonymous]

Add pine nuts. Nothing says forest like a 🌲 pine nut.

[Anonymous]

Elves? Squirrels? Field mice? Joanna Newsom?

[Anonymous]

It'll be hard to find this time of year, but if you can find fiddlehead ferns anywhere in the early spring, they have a very woodsy flavor.

Maybe artichoke? Not the canned ones, but get a fresh artichoke, steam it, scrape the good stuff from the leaves and chop the heart into small pieces.

Ramps, leeks or shallots - YES!

Sage and maybe rosemary & thyme for seasoning.