Page 46 - Flathead Beacon // 3.5.14

46 | MARCH 5, 2014
ARTS & ENTERTAINMENT FLATHEADBEACON.COM

SIDE DISH Chef Howard Karp

Mushroom Lasagna

T
HIS IS A WONDERFUL DISH • 2 leeks (white only), cleaned and
I often serve when a vegetarian
sliced thin
option is requested at the FVCC • 5 garlic cloves, minced
Chef’s Table. It’s hearty, luxurious and • 2 cups Swiss chard, sliced
illing. A secret to intensifying the lavor • 3 lbs. white mushrooms, thinly sliced
is to use a mushroom vinaigrette and • 3/4 cup mascarpone
garlic chips; however, at home, a simple • 2 cups ricotta cheese
drizzle of balsamic vinegar is a great al- • 3 tbsp. Spanish sherry vinegar
ternative.
• 2 tbsp. balsamic vinegar

• Butter for the pan
MUSHROOM STOCK
• 18 oz. of fresh lasagna dough sheets
• 1 pound white mushrooms, sliced thin (approx. 8 sheets)
• Salt and pepper
• 1 1/2 cups coarsely grated parmesan
• 4 cups water
cheese
FEATURING OUR GUARANTEED In a medium pot, combine all ingre- In a large skillet, heat oil. Add thyme
dients. Bring to a boil, reduce heat and sprigs, onion and garlic. Slowly smother,
simmer for one hour. Pass through a then add the leeks and again smother for
$1000 BLACKOUT
ine-strainer.
an additional 7 minutes. Add chard, and
cook until wilted (about two minutes).
BECHAMEL SAUCE
Season with salt and pepper. Remove
• 1/2 stick of unsalted butter
thyme sprigs, and transfer mixture
All regular bingos win $150 • 1/4 all-purpose lour
into a food processor. Pulse until inely
• 1 1/2 cups whole milk
chopped, then transfer to a bowl.
• 1 1/2 cups mushroom stock
In another skillet, heat oil until very
Introducing $400 even/odd blackout
• Pinch freshly grated nutmeg hot. Add mushrooms, allowing them to
• Salt and pepper
caramelize to golden brown. Transfer
In a sauce pan, melt butter and add to food processor and pulse (the mush-
lour. Cook a few minutes, then add rooms should still have texture). Trans-
MARCH 8TH & 9TH milk. Whisk and bring to a boil. Allow fer to bowl with onions. Add B́chamel
to simmer for 20 minutes. Season with sauce, mascarpone and ricotta, and mix.
nutmeg, salt and pepper. Pass through Add both vinegars, and thoroughly com-
APRIL 5TH & 6TH a strainer into stainless-steel bowl. Add bine.

mushroom stock, and cover with plastic Preheat oven to 375 degrees.
wrap to prevent skin from forming.
Bring a large pot of water to a boil,
MAY 10TH & 11TH and add salt. Cook fresh lasagna sheets
GARLIC CHIPS (MAKES ABOUT 1/2 CUP)
in the water for only a couple of minutes.
• 10 large cloves, sliced lengthwise pa- Drain, and shock in a bowl of ice water.
MAY 31per-thin (use a mandolin slicer)
Carefully remove noodles from ice wa-
ST • 1 cup grapeseed oil
ter, and lay in a single layer onto plastic
Fill pan halfway with cold water. Add wrap.

JUNE 1ST
garlic slices, and bring to a boil over high Butter a 9”x13” baking pan, and lay
heat. Immediately remove from heat the noodles to cover the bottom. Top
and drain garlic. Lay on baking sheet noodles with 1/4 of the illing, and spread
and pat dry. In a pan, heat oil to 325 de- evenly. Sprinkle parmesan over the mix-
grees. Add garlic, and stir until golden ture. Repeat procedure three times (the
brown. Remove with slotted spoon onto mixture should be on top when inished
SATURDAY
paper towels, and season with salt.
with grated parmesan). Drizzle olive oil

onto mixture, and bake until the top is
Doors open at 3:00pm FILLING
golden brown and hot in the center (35
• 6 tbsp. olive oil
to 45 minutes). Let rest at room temper-
• 4 sprigs thyme
ature for 15 minutes. If using, sprinkle
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• 1 1/2 onions, thinly sliced
top with garlic chips.

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Saturday, March 8, 2014, 1:30pm
49708 US Highway 93 E
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For more information call Clell at 756-5830

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