Wild mushroom lasagne with a parmesan cream

Name: Wild mushroom lasagne with a parmesan cream
Prep time: 3 h 50 min
Cook time: 3 h 50 min
Total time: 3 h 50 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp olive oil; 600 grams wild mushrooms; 50 grams unsalted butter, plus extra knob for frying; 50 grams flour; 500 milliliters milk; 2 egg yolks; 25 grams gruyère or vegetarian alternative, grated; 25 g sheets 25g large sheets fresh cheddar or vegetarian alternative, grated; 9 large sheets fresh pasta (about 12 x 20cm), cooked; 200 milliliters double cream; 100 grams butter; 50 grams parmesan or vegetarian alternative, grated; 1 serving a little milk; 3 mixed peppers, peeled, deseeded and thinly sliced; 1 serving olive oil, for frying

Wild mushroom lasagne with a parmesan cream is a main course that serves 6. One serving contains 670 calories, 23g of protein, and 42g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. If you have olive oil, parmesan, a little milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 3 hours and 50 minutes.

Instructions

Heat the olive oil in a large pan and fry the mushrooms for a few mins until lightly browned.

Ingredients you will need

Mushrooms

Olive Oil

Equipment you will use

Frying Pan

Drain, return to the pan with the knob of butter, toss through, then season and set aside.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Melt 50g butter in a small pan until foaming, add the flour, stirring well, and cook for 1 min. Stir in the milk and cook for about 4 mins, stirring continuously, until thickened.

Ingredients you will need

Butter

All Purpose Flour

Milk

Equipment you will use

Frying Pan

Whisk in the egg yolks and heat until bubbling.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Remove from heat, stir in gruyre and cheddar, season, then fold through the mushrooms.

Ingredients you will need

Mushrooms

Cheddar Cheese

To assemble, line a terrine or loaf tin (about 12 x 20cm) with cling film.

Place a sheet of cooked pasta onto the base and spread over half of the mushroom mix.

Ingredients you will need

Cooked Pasta

Mixed Mushrooms

Base

Add another sheet of pasta, pressing down firmly, before spreading remaining mushroom mix on top and covering with the last sheet of pasta. Cover with cling film, directly onto the pasta, and sit something flat on top to weigh down. Chill for at least 2 hrs or overnight.

Ingredients you will need

Mixed Mushrooms

Pasta

For the parmesan cream, bring the cream and butter to the boil, then remove from the heat and whisk in the parmesan. Cover with cling film and chill. If it gets too thick, thin with a bit of milk.

Ingredients you will need

Parmesan

Butter

Cream

Milk

Equipment you will use

Whisk

For the confit peppers, put the pepper slices into a deep pan and add just enough olive oil to cover and a pinch of salt. Cook gently on a low heat for about 20 mins until soft, then drain.

Ingredients you will need

Olive Oil

Peppers

Pepper

Salt

Equipment you will use

Frying Pan

Heat oven to 200C/180C fan/gas

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Oven

Tip the lasagne out onto a board, remove the cling film and cut into 6 slices. Space portions out on a baking tray, drizzle 1 tbsp of parmesan cream over each and bake for 12-20 mins until hot.

Ingredients you will need

Parmesan

Cream

Equipment you will use

Baking Pan

Oven

Serve with another drizzle of parmesan cream, the confit peppers and a salad.

Ingredients you will need

Parmesan

Peppers

Cream

Equipment

Ingredients

Servings:

1Tbsp

olive oil 600grams

wild mushrooms 50grams

unsalted butter, plus extra knob for frying 50grams

flour 500milliliters

milk 2

egg yolks 25grams

gruyère or vegetarian alternative, grated 25g sheets

25g large sheets fresh cheddar or vegetarian alternative, grated 9large sheets

fresh pasta (about 12 x 20cm), cooked 200milliliters

double cream 100grams

butter 50grams

parmesan or vegetarian alternative, grated 1serving

a little milk 3

mixed peppers, peeled, deseeded and thinly sliced 1serving

olive oil, for frying

Recommended wine: Chianti, Montepulciano, Sangiovese

Lasagne works really well with Chianti, Montepulciano, and Sangiovese. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. You could try Tenuta di Nozzole La Forra Chianti Classico Riserva. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 34 dollars per bottle.