Wild mushroom lasagne

To make this you need a glass or ceramic baking dish approx 30cm x 15cm x 4cm. Serves 2.

IMG_2057

For the bechamel sauce:

80g unsalted butter

80g plain flour

600ml semi skimmed milk (half fat)

Pinch of salt, black pepper and grated nutmeg

 

Additional ingredients:

350g wild mushrooms cut into 1cm pieces (I used chanterelles)

3 cloves garlic, finely chopped

2 tbsp olive oil

1 tsp chopped fresh thyme leaves

Squeeze of lenon juice

8 sheets dried lasagne

50g finely grated parmesan cheese

Salt

 

Heat an oven to 180 deg C.

Make the bechamel sauce. Place the milk in a saucepan and gently warm until hot. Add the butter to a separate saucepan on a medium heat. When the butter is foaming, take off the heat and add the flour, stirring well to make a paste.

Add a little of the hot milk to the butter / flour paste, stirring well. Gradually add the rest of the milk, a little at a time, stirring constantly, then return the pan to a low heat. Season with the salt, pepper and nutmeg and cook gently, stirring very regularly for around 10 minutes until the sauce has no floury taste and is the consistency of thick cream.

Pre-cook the dried pasta sheets for five minutes in well salted boiling water, drain and place in cold water until ready to use.

Heat 1 tbsp of the oil in a large frying pan and saute the mushrooms, stirring occasionally, on a medium-high heat. After 3-4 minutes when they’re lightly caramelised, turn the heat down to medium-low, push the mushrooms to one side of the pan. Add the rest of the oil and fry the garlic and thyme leaves gently. Then mix everything together and fry for another minute. Add a squeeze of lemon juice and stir.

Build the lasagne using four layers of pasta and five layers of mushroom / bechamel filling. Add a little grated cheese on top of each filling layer before adding the pasta sheets. Make sure you leave enough filling for the fifth layer, to go on top of the final pasta sheets. Add a drizzle of olive oil and black pepper to the top of the lasagne. It will look something like this:

Uncooked mushroom lasagne

Bake for approx 35 minutes in the oven and serve.

Lasagne of chanterelles

Speak Your Mind

Follow

Get every new post on this blog delivered to your Inbox.

Join other followers:

Copyright Pork and Salmon. All rights reserved.