Pre-heat your oven
to 375 degrees F. Fill a large pot with about
a half gallon of water, add olive oil and salt,
and turn on the heat.
Pour a cup of water
into a saucepan, add the cup of demi-glace and
bring it to a boil. Wash the dry mushrooms thoroughly
(they tend to have a lot of dirt in them), then
add them to the saucepan and turn off the heat.
Allow the mushrooms to sit in the water for
approximately ten minutes, then drain them,
conserving the liquid. Set the mushrooms aside
in a bowl and put the liquid back in the saucepan.
Add the whisky to the liquid and boil it away
until it is reduced by half.
In a separate saucepan,
melt a tablespoon of butter on high heat until
it clarifies. Add the heavy cream to the sauce
pan and heat until it just begins to boil, then
turn off the heat and add the mushrooms. Mix
well and allow it to sit.
When the liquid
in the other saucepan has been reduced, add
it to the cream mixture in the saucepan and
mix well. Set aside.
Okay, it´s time
to mount your lasagna (get your mind out of
the gutter). Take a baking dish (preferably
of the glass Corning/Pyrex type), and rub butter
into its bottom and sides.
The water in your
large pot should be boiling by now. Here's the
process (it's kind of a pain in the ass, but
well worth it). You are going to make six or
seven layers as follows:
1. Take as many
sheets of pasta as you need to make one layer
in your baking dish and place them in the
boiling water for about two minutes. Remove
them and arrange them in a single layer on
2. Sprinkle the grated cheese uniformly over
the pasta, then pour enough mushroom sauce
to cover the layer over it (make sure
to distribute a few actual mushrooms evenly
over the layer.
3. Sprinkle another layer of grated cheese
over the sauce.
When you run out
of pasta, pour the remaining sauce over the
top layer and cover it with a large amount of
cheese (whatever you have left). Cover the baking
dish with tinfoil and put it in the oven for
20 or 25 minutes.
Eat until you and your friends
Funghi Porcini have a very powerful flavor,
so they need a strong wine as well. Ideally
you can get your hands on a St. Émilion Bordeaux,
but a good Syrah (we recommend the 1997 Concha
y Toro "Explorer" from Chile) will
do. If you can´t get one of these, then get
yourself a nice Chianti (we like the 1995 Ruffino