Carpaccio of ‘porcini mushrooms ‘ and its lasagne

For 4 people.

Difficulty: low.

Ingredients:

– 400 gr of porcini mushrooms (boletus edulis, ceps).

– 50 ml of EVOO (extra virgin olive oil) for the vinaigrette.

– 10 grams of apple cider vinegar.

– 30 gr of Parmesan in very thin slices.

– Chopped chives (optional).

– Salt and freshly ground pepper.

– 6 tablespoons of EVOO (extra virgin olive oil) for the lasagna.

– 200 gr of trumpets of death.

– 200 gr of chanterelle or yellow trumpet (camagroc).

– 250 gr of white or black aubergine (removing the skin) cut into small cubes.

– 1 medium red pepper, finely chopped.

 – 400 gr of raw tomato pulp.

– 1 large onion (preferably purple).

– 2 garlic cloves, minced.

– 1 large branch of chopped parsley.

– 50 ml of liquid cream for cooking.

– 20 g of butter in small cubes to gratin and something else to smear the gratin mold.

Cooking method:

For the carpaccio:

1- We peel the bottoms of the porcini mushrooms from the base thus getting rid of the outer layer, and we carefully clean the tops with a damp cloth removing the impurities gently. We chop the entire central part into very thin slices, from top to bottom (we will have a lot of leftovers that we will use for the lasagne).

2- We place the slices of porcini mushrooms on a large plate (we will need more than one) and we drizzle on the vinaigrette that we have previously made with EVOO, vinegar, salt, and pepper. A simple and classic vinaigrette.

3- We end up spreading over 15 gr of parmesan and chopped chives on top if we finally choose to use it.

4- We serve the carpaccio leaving a seasoned part to put together the lasagne.

For the lasagne:

1- We prepare the filling by first sautéing the two types of mushrooms and the leftover unsliced porcini mushrooms in 4 tablespoons of EVOO, a clove of garlic, parsley, all over a high heat. When the mushrooms have released the water, we season and stir them for a minute or two. We keep them to one side.

2- In the same pan we add the other 2 tablespoons of EVOO, we add the onion that has been cut into thin slices and a clove of garlic. We lower the heat to a medium intensity and keep it on the hob for about 5 or 6 minutes, stirring it often.

3- We add the aubergine and peppers and continue cooking it in the same way for approximately 5 more minutes.

4- We mix in the previously saved mushrooms and tomato pulp and cook them by covering the pan for about 5 minutes and then leaving it uncovered for 5 more minutes. We season it to taste with salt and pepper and set it aside.

5- We smear an ovenproof container with butter and first place a layer of the porcini mushroom carpaccio, a generous layer of the mushroom filling that we have cooked, another layer of carpaccio, a second layer of filling, and we finish it off with another layer of porcini mushroom carpaccio.

6- We spread the cream on top, as well as the rest of the parmesan shavings, the diced butter, and we place the container under the grill for a few minutes until the top layer is completely au gratin with a nice bright golden colour.

Photos and recipe: cocinaDsastre.