Free-Form Lasagne with Porcini Mushrooms in a Marsala and Cognac Sauce

We had a bit of fresh pasta in the freezer and decided to put it to use with some dried porcini mushrooms, which are great. The mushroom soaking liquid is LOADED with mushroom flavor and is, in effect, a mushroom stock which should be put to use here. The boozes and tarragon set the sauce off nicely and the butter pulls it all together. This serves two people and is yummy. This took virtually no time to out together and really delivered in the flavor department.

2 handfuls dried porcini mushrooms
4 sheets lasagne pasta, preferably fresh, each about 16 inches long
olive oil
1 large banana shallot, or 2 regular shallots, finely chopped
2 cloves garlic, minced
splash Marsala
splash Cognac
1 tablespoon butter
1 tablespoon flour
3 tablespoons tarragon, chopped
salt and freshly ground black pepper
Parmesan, freshly grated

Put the dried porcini mushrooms in a bowl, and cover with 2-3 cups of water. Place something (such as another bowl) on top of the mushrooms to weight them down and keep them submerged in the water. Soak the mushrooms for at least 30 minutes to soften them. Meanwhile, start heating a pot of water for the pasta.

Get the olive oil into a pan and heat it over medium-high heat. When hot, add the shallots and a pich each of salt and pepper. Saute them around until soft, about 3-4 minutes. Add the garlic and cook for another minute or so, stirring.

Drain the mushrooms and reserve the liquid. Add the drained mushrooms and cook them down until good and soft, about 5-7 minutes. Add the Marsala and Cognac and deglaze the pan, scraping up any bits that may have stuck to the bottom of the pan.

Add the stock and crank the heat up to high. Let the liquid reduce down rapidly; you want it to thicken somewhat. Mash the butter and flour together so it binds and add it to the pan, stirring to incorporate fully. This should help it thicken up at the end.

Meanwhile, add a good handful of salt to the water and put the pasta in and cook it according to package directions, or if it's fresh, just cook for 2 minutes until al dente. Remove and drain.

Add the tarragon to the sauce and stir through briefly. Check seasoning and adjust with salt and pepper as necessary.

Assemble by placing the pasta sheet flat on a plate, with one end of the sheet n the middle of the plate. Spoon a bit of the mushroom mixture onto the pasta, then fold it back over on itself, adding a bit more mixture as you go until you've made a neat stack with filling in layers. Top with remaining sauce and some grated Parmesan. Serve hot.