G
OURMET
TO MARKET
DOUBLE TAKE
Comfort food just got a makeover. STORY AND PHOTOS BY NATALIE PARAMORE Fall is prime time for some of Central Texas’ best produce. It’s also a time when many nightshade vegetables are available in abundance. For some people, nightshade vegetables, such as eggplants, peppers, potatoes and tomatoes, can cause inflammation, and others may avoid them in their diets for varying reasons. For fall entertaining, we’ve put a twist on some of our favorite recipes traditionally made with nightshades by substituting other inseason vegetables. It’s creative look-good, feel-good cooking at its finest.
BASIL AND MUSHROOM LASAGNA Serves four to six
Ingredients
Directions
1 1/2 pounds sliced baby bella mushrooms
1. Saute the mushrooms with one tablespoon of olive oil and one teaspoon of kosher salt until they’re slightly softened, about six to seven minutes.
2 tablespoons olive oil, divided 2 teaspoons kosher salt, divided
2. Boil the lasagna noodles until they’re al dente. Note: Do not use no-boil noodles for this recipe.
Lasagna noodles
3. I n a food processor, pulse the basil with garlic and the remaining olive oil and salt until a chunky paste forms, creating a pesto.
1 1/2 cups fresh basil, packed 2 cloves garlic 3 cups ricotta cheese
4. I n a small bowl, mix together the pesto with the ricotta. 5. L ine a 9-by-13-inch baking pan with 3/4 cup of the ricotta mixture. Top it with one layer of lasagna noodles. On top of the noodles, layer 3/4 cup of ricotta then some of the sauteed mushrooms. Repeat this process two times, finishing with mushrooms on top. 6. B ake the lasagna for 25 minutes at 350 degrees, or until it’s hot and bubbly. 7. Remove it from the oven and top it with Parmesan cheese, if desired.
76 | AUSTIN WOMAN | OCTOBER 2017