Wild mushroom lasagne with a Parmesan cream

The recipe Wild mushroom lasagne with a Parmesan cream could satisfy your Mediterranean craving in around 3 hours and 50 minutes. For $3.44 per serving, you get a main course that serves 6. One portion of this dish contains about 27g of protein, 44g of fat, and a total of 744 calories. Head to the store and pick up butter, olive oil, mushrooms, and a few other things to make it today. 9 people were impressed by this recipe. It is brought to you by BBC Good Food. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is solid. If you like this recipe, you might also like recipes such as Wild Mushroom Lasagne, Wild Mushroom Lasagne, and Chestnut and Wild Mushroom Soup With Parmesan Cream and Pears.

Servings: 6

Preparation duration: 60 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat the olive oil in a large pan andfry the mushrooms for a few mins untillightly browned. Drain, return to the panwith the knob of butter, toss through,then season and set aside.Melt 50g butter in a small pan untilfoaming, add the flour, stirring well, andcook for 1 min. Stir in the milk and cookfor about 4 mins, stirring continuously,until thickened. Whisk in the egg yolksand heat until bubbling. Remove fromheat, stir in Gruyère and cheddar, season,then fold through the mushrooms.To assemble, line a terrine or loaf tin(about 12 x 20cm) with cling film. Placea sheet of cooked pasta onto the baseand spread over half of the mushroommix. Add another sheet of pasta, pressingdown firmly, before spreading remainingmushroom mix on top and covering withthe last sheet of pasta. Cover with clingfilm, directly onto the pasta, and sitsomething flat on top to weigh down.Chill for at least 2 hrs or overnight.For the Parmesan cream, bring thecream and butter to the boil, thenremove from the heat and whisk in theParmesan. Cover with cling film and chill.If it gets too thick, thin with a bit of milk.For the confit peppers, put the pepperslices into a deep pan and add justenough olive oil to cover and a pinchof salt. Cook gently on a low heat forabout 20 mins until soft, then drain.Heat oven to 200C/180C fan/gas 6.Tip the lasagne out onto a board, removethe cling film and cut into 6 slices. Spaceportions out on a baking tray, drizzle1 tbsp of Parmesan cream over each andbake for 12-20 mins until hot. Serve withanother drizzle of Parmesan cream, theconfit peppers and a salad.

 

Step by step:

1. Heat the olive oil in a large pan andfry the mushrooms for a few mins untillightly browned.

2. Drain, return to the panwith the knob of butter, toss through,then season and set aside.Melt 50g butter in a small pan untilfoaming, add the flour, stirring well, andcook for 1 min. Stir in the milk and cookfor about 4 mins, stirring continuously,until thickened.

3. Whisk in the egg yolksand heat until bubbling.

4. Remove fromheat, stir in Gruyère and cheddar, season,then fold through the mushrooms.To assemble, line a terrine or loaf tin(about 12 x 20cm) with cling film.

5. Placea sheet of cooked pasta onto the baseand spread over half of the mushroommix.

6. Add another sheet of pasta, pressingdown firmly, before spreading remainingmushroom mix on top and covering withthe last sheet of pasta. Cover with clingfilm, directly onto the pasta, and sitsomething flat on top to weigh down.Chill for at least 2 hrs or overnight.For the Parmesan cream, bring thecream and butter to the boil, thenremove from the heat and whisk in the

7. Parmesan. Cover with cling film and chill.If it gets too thick, thin with a bit of milk.For the confit peppers, put the pepperslices into a deep pan and add justenough olive oil to cover and a pinchof salt. Cook gently on a low heat forabout 20 mins until soft, then drain.

8. Heat oven to 200C/180C fan/gas 6.Tip the lasagne out onto a board, removethe cling film and cut into 6 slices. Spaceportions out on a baking tray, drizzle1 tbsp of Parmesan cream over each andbake for 12-20 mins until hot.

9. Serve withanother drizzle of Parmesan cream, theconfit peppers and a salad.

Nutrition Information:

covered percent of daily need