Starter for a lasagne dish?!?!
Answers: Please can you give me a nice starter which doesnt have fish with it. If you have any nice mushroom starters please :D ty
slice fresh (buffalo) mozzarella, & Roma tomatoes.
Alternate a slices of mozzerella, tomato, and a whole basil leaves on a plate. Drizzle with balsamic vinigarette & serve with crusty french bread (baguette) slices.
OR
Pesto on toast (prepare like garlic bread, but using pesto instead)
OR
Bruschetta
mushroom surprise?
stoffer's frozen section
baked mushroom apetizer; fried sea scallops
maybe some stuffed mushrooms
How about just some salad. Nothing too fancy.
Lasagne is filling!!
tomato + mozz. + olive oil for a nice light start.
go with chips, or vegetables, maybe patte or what ever you call it
i actually had fried mushrooms with lasagna once. if you have a fryer, try that. its gooooooood
Gralic bread
I think a great starter for lasagna would be a great salad, an antipasto tray or brushetta.
Sausage stuffed portabellos!
http://www.foodnetwork.com/food/recipes/...
That seems like it would g owell with the lasagna. This page has a lot of mushroom appetizers, though. So go through them!
http://search.foodnetwork.com/food/recip...
Tomatoe mia
2 large tomatoes thinly sliced about 8 slices per tomatoe
1 cup shredded provolone/mozzarella cheese
16 round crackers , I prefer italian crackers
oregano
On a cookie sheet spread out your crackers individually not on top of each other.
top each cracker with a slice of tomatoe.
Now top each one evenly with generous portions of the cheese dont be cheap about it Now sprinkle each one with oregano.
Place in pre-heated 425 oven for 8-10 minutes or until lightly golden brown.....let slightly cool down and enjoy
well, you want to include some vegetables...how about a small portion of stir-fry? Or mushrooms, asparagus, brocolli and caulliflower in cheese sause? Or stuffed peppers?
STUFFED MUSHROOMS
24 large mushrooms
1 (10 oz) pkg frozen chopped spinach, thawed
1 large garlic clove, minced
1 stick butter (divided)
1 small onion, finely chopped
8 oz pkg cream cheese, softened
? cup bread crumbs
1/8 tsp pepper
3/4 tsp dry mustard
1/4 tsp nutmeg
2-3 Tbsp. parmesan cheese, grated
Remove mushroom stems; chop and set aside. Cook spinach in microwave 5 minutes or so; drain and squeeze out well. In large skillet melt HALF the stick of butter; saute garlic in butter for 1 minute. Turn off heat. Dip mushroom caps in butter, coating on both sides. Place in a 13x9 baking dish. Add remaining butter to skillet and saute chopped stems and onion until onion tender. In large bowl combine spinach, cream cheese, bread crumbs, mushroom/onion mixture, and seasonings. Mix w/hand mixer. Spoon into mushroom caps. Sprinkle w/additional parmesan. Bake at 375 degrees for 15-20 minutes.
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Michael's Best Button Mushrooms
6 tablespoons extra-virgin olive oil
1 1/2 pounds whole small button mushrooms, wiped clean
3 tablespoons butter
Gray sea salt
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme leaves, chopped
2 tablespoons lemon juice
1/2 cup white wine
1 tablespoon chopped parsley leaves
In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
Add the butter. Cook and toss for 5 minutes, until beautifully browned.
Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
Toss in the parsley and serve immediately.
--Michael Chiarello, Food Network
I am having lasagna for dinner tonight.It is in the oven now.We are just having a salad and garlic bread with it.Lasagna is heavy and you don't really want to have much else when you eat lasagna.