Roasted pumpkin (and squash) soup with wild mushroom lasagna

stike · November 2007

<p />Has a couple of foodies over for dinner last night, and went with a nice rustic kinda fall dinner.[p]Roasted three sugar pumpkins and a squash (all in quarters) with a little grapevine. The skins peeled right off, and in they went into a big pot of chicken stock, onion, garlic, ginger, curry powder, cumin, salt, pepper, coconut milk and some other stuff. The stick blender pureed it very well.[p]The mushroom lasagna was amazing (if i do say so myself!). Used fresh baby portabellas, fresh shitakes, and dried (which we reconstituted of course) porcini, morels, black trumpet, and oyster 'shrooms.[p]Made a bechamel with half-and-half instead of whole milk, and layered that with the noodles and shrooms, with fresh-grated parmesan as well. three layers in all. sauce and cheese on top. That was baked over the charcoal, no extra smoke other than the hint of oak from the lump.[p]A side of grilled asparagus filled out the plate.
Truly outstanding. Eye-rollingly good. [p]Our guests brought a homemade chocolate cake, and we had warm homemade apple crisp (with vanilla ice cream).[p]The pics of the soup and lasagna here are from lunch today, prep pics were from yeaterday.
[p][p]

Dimple's Mom · November 2007

stike,
Did you sautee the shrooms before laying them into the lasagne or do anything besides cut them up?[p]Also, do you have an exact recipe for the soup?[p]Thanks,
Gwen

Big'un · November 2007

stike,
Man, talk about a feast. That lasagna looks awesome! How many lbs. of mushrooms did you use? The bechamel must have really made it rich. Great Job!

stike · November 2007

Dimple's Mom,
yes and yes.[p]my son wants to "sit on the couch and go over his rookie baseball cards", so the recipe will hafta wait.
maybe tonight i'll get a chance to write them up (unless you are doing it now and really need it!)...

stike · November 2007

Big'un,
called for a pound and a half. i'd say 2 pounds, if you are a shroomhead.[p]was really good.[p]that wasn't all the shrooms. no kidding, no lie, my wife bought 25 dollars worth of shrooms!

Unknown · November 2007

stike,
I like that. You just gave me a victory dish for when I shut out Payton and his crew.
Tom Brady.

Rick's Tropical Delight · November 2007

nice, stike!

Shishkaknob · November 2007

stike,[p]Looks and sounds terrific Jeff. I'm gonna give that a whirl.[p]Cheers,[p]John

Dimple's Mom · November 2007

stike,
No, sit on the couch with your son. The recipe can wait, son cannot.[p]Gwen, whose sons no longer have any desire to be in the same room as her let alone sit on the couch together :(

Dimple's Mom · November 2007

stike,
When you get a chance, no hurry, can you ask her to breakdown of what varieties and the proportions or ratios?[p]Thanks,
Gwen

An Egg Downunder · November 2007

stike,
Details man - don't leave us hanging! That lasagne looks magnificent.[p]Just mushrooms and bechamel - nothing else? Did you use any cheese in the sauce?

stike · November 2007

Dimple's Mom,
don't worry about ratios... recipe called for "1-1/2 pounds of portabellos" .[p]we turned that into " buy a bunch of wild mushrooms". mix it up. the more interesting, the better.
my wife got 80z of shitake, and 4oz of portabella. the rest was made up of dried mushrooms, black trumpet, morels, oyster, etc. the wild ones provided the funk, and the portabellas and shitakes provided body and tooth.[p]...you have to understand, recipes are more like 'rough guidelines' around here![p]i will have to try to remember what we did for the soup. it's different every time.

Roasted pumpkin (and squash) soup with wild mushroom lasagna

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