Serves: 8 – 10
Sixpenny is a Sydney institution – 3 hats no less – and their head chef Dan Puskas is clearly a genius.
We have only eaten there once, though it was an entirely memorable and particularly impressive meal.
So when the head of Sixpenny puts out a lasagne recipe and it is based on mushrooms with a celeriac thrown in, time to listen up.
Simply put, this is mushroom greatness.
Yes, being a lasagne helps, though the mushroom is is the clincher. It is so moorish, so satisfying, so endless, it’s as I said, mushroom greatness.
I was wrong footed on the porcini powder, though simple blitz dried porcini mushrooms in a spice grinder and voila.
Also, I used instant lasagne sheets which seems to me a fine cheat. No doubt, fresh would be even better and the next time I do this dish, I’ll make the effort.
Live like they do at Sixpenny and mushroom it up the next cold Saturday night you can.
50gm dried porcini mushrooms, broken into small pieces
1kg button mushrooms, finely chopped
2/3 cup olive oil
1 medium celeriac, peeled, coarsely grated
1 celery stalk, finely chopped
1 carrot, finely chopped
1 onion, finely chopped
2 tbsp coarsely chopped sage
1/3 c porcini powder
100gm tomato paste
200ml red wine
4 c vegetable stock
125gm plain flour
5 c milk
165gm Parmesan, finely grated
1 1/4 tsp white pepper
1 1/4 tsp ground nutmeg
- Soak porcini mushrooms in 3 cups boiling water until soft (30 minutes); drain, reserving liquid.
- Meanwhile, working in batches, use a food processor to finely chop the button mushrooms.
- Heat half the olive oil in a deep frying pan over a high heat. Cook half the button and porcini mushrooms, stirring until browned and tender; transfer to a bowl. Repeat with the remaining oil and mushrooms. Set aside with the cooked mushrooms.
- Add butter to the pan, reduce heat to medium and use a wooden spoon to scrape the pan of any caramelised bits. Add celeriac, celery, carrot, onion, sage and porcini powder; cook, stirring until softened. Add the tomato paste and mushrooms and mix well. Add wine and simmer until almost evaporated.
- Add the reserved porcini liquid and 2 cups of the stock. Simmer, stirring occasionally, until well reduced. Add remaining stock and simmer until the consistency of a meat sauce.
- To make the béchamel sauce, melt butter in a saucepan over a medium heat. Add flour and stir until bubbling. Remove from the heat, gradually whisk in milk until combined. Simmer over a low heat stirring until thick and smooth. Add 125gm of the Parmesan, pepper and nutmeg. Season with salt. Set aside until needed.
- Preheat oven to 180C. Great a large ovenproof dish. Spread 1/4 of the mushroom mixture in base of the dish. Top with pasta sheets and then a layer of béchamel. Repeat, finishing with béchamel. Sprinkle with Parmesan. Bake until golden and bubbling.