For 4 people.
– 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.
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.