Recipes for Cooking in Enameled Cast Iron Fish Pans
Our enameled cast iron fish pan is designed with handles on both sides for easy transport. Enameled cast iron workmanship is used for an elegant, rustic look, which also makes the fish pan more durable and easy to clean and maintain. Also stack plates of different sizes on top of each other. Suitable for most types of hobs, induction, and oven/grill, except microwave.
The oval enameled cast iron fish pan is unique in its shape and perfect for toast and baked dips. The reason the enameled cast iron fish pan or oval bakeware is so popular is because of its rare bakeware shape. Followed by Caramelized Mushroom Lasagna
This recipe shows you the use of the oval enamelled cast iron fish dish, lets you know which dishes the oval enameled cast iron fish dish is suitable for, and provides more inspiration for your subsequent dishes.
Caramelized Mushroom Lasagna
Mushrooms are the centerpiece of this vegetarian lasagna, which features a tomato-infused filling and plenty of cheese.
This Caramelized Mushroom Lasagna takes 3 hours to cook and serves 6 - 8 people.
Rraw material
3 pounds creamy mushrooms
3 tablespoons extra virgin olive oil, divided
1 medium yellow onion, diced
3 cloves of garlic, finely chopped
1 tablespoon fresh thyme leaves
½ cup tomato paste
4 cups mushroom or vegetable broth
8-10 dried lasagna noodles (about 8 ounces)
kosher salt and freshly ground black pepper
3 cups ricotta cheese
2 large eggs, beaten
8 ounces grated Parmesan (about 2 cups)
1 pound shredded low-moisture mozzarella cheese (about 4 heaping cups)
instruct
1. Preheat oven to 375F.
2. Trim and roughly chop the mushrooms. Working in batches, use a blender to chop the mushrooms into even pieces, being careful not to overprocess.
3. Heat a large stainless steel pot over high heat. Add 2 tablespoons of olive oil, then add the mushrooms. Cook for 10-15 minutes, stirring over heat, until mushrooms are dark brown and caramelized.
4. Make a well in the center of the pan and add the remaining 1 tablespoon oil along with the onion and garlic. Stir to coat with oil, then add to mushroom mixture. Continue to cook and stir until onion is translucent, 2-3 minutes. Add thyme and season with salt and pepper. Continue to cook, stirring occasionally, until almost all the water has evaporated, 4-5 minutes more.
5. Add the tomato paste and cook, stirring and pressing the mixture with a spatula, until it turns deep red, about 2 minutes. Add the stock to the mushroom mixture and stir for 20-25 minutes, until thickened and almost dry (but not sticking).
6. Transfer the mixture from the wok to a medium bowl and set it over another bowl of ice water. Stir the mixture to release steam and cool to room temperature. Chill the bowl with the mushroom mixture in the refrigerator until ready to use.
7. Bring a stockpot filled with water to a boil over high heat. When it comes to a boil, add plenty of salt and lasagna, cook until al dente according to package directions.
8. Add the ricotta cheese to the cooled mushroom mixture. Taste and season with salt. Add eggs and beat together until combined.
9. Add a thin layer of Parmesan cheese to the oval enameled cast iron fish dish. Start with a third of the pasta, layer the lasagne, then a third of the mushroom filling. Start another layer with a third of the mozzarella and Parmesan, a third of the pasta, and another third of the filling.
10. Repeat with cheese, remaining pasta, and remaining mushroom filling. Press any pasta edges down into the baking dish (it will be pretty full), and sprinkle remaining mozzarella and Parmesan over the lasagne.
11. Place the enameled cast iron fish dish on the skillet and bake, uncovered, until the filling is bubbling and the cheese begins to brown, about 40-45 minutes. Let the lasagna rest for at least 10 minutes before cutting and serving.