Ingredients
g
½ oz (15 g) dried porcini mushrooms (optional, see note)
b
1 ½ cups boiling water (for soaking porcini)
c
3 tbsp cooking oil (olive or neutral)
y
1 yellow onion, chopped
p
1 portobello mushroom, diced
w
6 white mushrooms, sliced
c
6 cremini mushrooms, sliced
m
6 more of any mushroom variety you love
u
2 tbsp unsalted butter
g
3 garlic cloves, minced
f
2 tsp fresh thyme leaves
d
¼ cup dry white wine (such as Chardonnay)
K
Kosher salt, to taste
f
1 tsp freshly ground black pepper, plus more to taste
l
5 - 6 cups lukewarm water
c
1 tbsp cornstarch
c
4 tbsp cold water
h
½ cup heavy cream
g
9 oz (250 g) lasagna sheets, broken into halves or thirds
f
½ cup freshly grated Parmigiano Reggiano, plus more for serving
s
1 cup shredded whole milk low moisture mozzarella or Fontina
F
For serving:
t
½ tsp truffle oil per serving (optional)
F
Fresh chopped parsley
E
Extra grated Parmigiano Reggiano
Directions
1
Place dried porcini in a bowl, cover with boiling water, and let sit for 20-30 minutes (or follow package instructions). Strain and reserve the soaking liquid. Finely chop the rehydrated porcini.
2
In a large Dutch oven or soup pot, heat the oil over medium-high heat. Add the onion and cook for 3-4 minutes, until translucent.
3
Add the portobello, white, and cremini mushrooms. Let them brown for 8-10 minutes without stirring too much. Add a bit more oil if needed.
4
Stir in the chopped porcini and cook for 1-2 minutes. Pour in the white wine and scrape the bottom of the pot to release any browned bits. Let the wine reduce for 2-3 minutes, until mostly evaporated.
5
Add the butter, garlic, and thyme. Stir until the butter melts and the garlic is fragrant, about 1 minute. Season with salt and pepper.
6
Pour in the reserved porcini broth and enough water to fill the pot about three-quarters full (roughly 6 cups total, depending on pot size). Cover and simmer gently for 15-20 minutes.
7
In a small bowl, mix the cornstarch with cold water to form a smooth slurry. Slowly stir 2 tablespoons of the slurry into the soup and simmer for 1-2 minutes. Then add the heavy cream. Simmer for 2 minutes, until slightly thickened.
8
Break the lasagna sheets into pieces and add them to the soup. Cook for 8-12 minutes, stirring occasionally to prevent sticking, until al dente.
9
Two minutes before the pasta is ready, stir in the Parmigiano Reggiano and ½ cup of mozzarella (or Fontina). Stir until melted and creamy.
10
Add more cornstarch slurry or cheese if you want a thicker consistency. Adjust salt and pepper as needed.
11
For extra cheesy stretch, add the remaining ½ cup of mozzarella off the heat, just before serving, and stir until melted.
12
Ladle into bowls, garnish with fresh parsley, more grated Parmigiano, and a drizzle of truffle oil if desired.
