Individual Mushroom Lasagnas With Crispy Breadcrumbs

• 14 cup dried mushroom, rinsed (polish, procini, and more,)
• 2 garlic cloves, lightly crushed
• 2 sprigs fresh thyme
• 34 cup heavy cream
• 23 cup chicken stock (homemade or store-bought, low-sodium)
• 12 small loaf rustic Italian bread, curst removed, bread cut into small cubes (about 1 1/2 cups)
• 14 cup extra virgin olive oil, plus more for drizzling
• coarse salt
• fresh ground pepper
• 2 tablespoons unsalted butter, room temperature
• 1 medium leek, white and pale green parts only, thinly sliced, into half moons, and rinsed well, about 1 cup
• 4 12 cups assorted mushrooms, thinly sliced (such as cremini, oyster, (or more)
• spinach pasta dough, cut inot 24 3 1/2 inch squares
• 1 cup finely grated parmigiano-reggiano cheese plus 2 tbps. finely grated parmigiano-reggiano cheese

1. Combine dried mushroom, garlic thyme, and cream in a small saucepan.
2. Bring to a boil; remove from heat and let steep to allow flavors to meld for at least 30 minutes (or up to 2 hours).
3. Pour through a sieve into a bowl; reserve mushrooms and discard the garlic and thyme.
4. Stir stock into cream mixture.
5. Preheat oven to 350F Pulse bread in food processor until coarse crumbs form - you should have about 2 cups.
6. Transfer to a bowl, stir in 2 tablespoons oil, 1/2 teaspoons salt and a pinch of pepper.
7. Spread onto a rimmed baking sheet.
8. Bake, stirring once or twice until golden brown, about 25 minutes.
9. Let cool.
10. Raise oven temperature to 375F.
11. Melt butter with remaining 2 tablespoons oil in a saute pan over medium high heat.
12. Add leeks, reduce heat to medium -low and cook, stirring occasionally, until just tender, 8-10 minutes.
13. Add fresh mushrooms, and raise heat to medium-high; season with 3/4 teaspoons salt.
14. Cook, stirring often until softened about 7 minutes.
15. Stir in reserved mushrooms.
16. Remove from heat.
17. Bring a large pot of water to a boil; add 2 tablespoons salt.
18. Working in batches, cook pasta squares , stirring occasionally to separate, until al dente, about 2 minutes.
19. Using tongs, or a slotted spoon, transfer to a colander to drain, Drizzle with oil and toss gently to coat.
20. Spoon about 1 tablespoons cream mixture into each of 5 oven-proof dished (about 6-inches in diameter, 1 1/2 inches deep) .
21. Place 1 pasta square in each dish, sprinkle with about 2 teaspoons cheese.
22. Top with about 1 1/2 tablespoons mushroom mixture, and 1 tablespoons cream mixture and a pasta square.
23. Repeat layering two more times.
24. Sprinkle top with about 1 tablespoons cheese and 1 tablespoons breadcrumbs and drizzle oil.
25. Bake until cream mixture is bubbling and top is golden brown, 12-14 minutes.

mushroom, garlic, thyme, heavy cream, chicken, italian bread, extra virgin olive oil, salt, fresh ground pepper, unsalted butter, only, mushrooms, pasta, tbps

Taken from www.food.com/recipe/individual-mushroom-lasagnas-with-crispy-breadcrumbs-378546 (may not work)