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:

100g butter

200ml double cream

2 egg yolks

50g flour

3 3 large sheets fresh pasta (about 12 x 20cm), cooked

a little milk

500ml milk

600g wild mushrooms

olive oil, for frying

50g parmesan or vegetarian alternative, grated

3 mixed peppers, peeled, deseeded and thinly sliced

Equipment:

frying pan

whisk

baking pan

oven

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:

Quickview
670k Calories
22g Protein
41g Total Fat
54g Carbs
19% Health Score
Limit These
Calories
670k
34%

Fat
41g
64%

  Saturated Fat
23g
145%

Carbohydrates
54g
18%

  Sugar
9g
11%

Cholesterol
221mg
74%

Sodium
384mg
17%

Get Enough Of These
Protein
22g
45%

Vitamin B2
1mg
63%

Vitamin C
50mg
61%

Vitamin B1
0.71mg
47%

Phosphorus
466mg
47%

Folate
167µg
42%

Calcium
364mg
36%

Selenium
23µg
34%

Vitamin B3
6mg
33%

Vitamin A
1610IU
32%

Copper
0.56mg
28%

Vitamin B5
2mg
28%

Manganese
0.53mg
27%

Potassium
758mg
22%

Vitamin B12
1µg
20%

Iron
3mg
20%

Vitamin B6
0.39mg
19%

Vitamin D
2µg
18%

Zinc
2mg
18%

Magnesium
67mg
17%

Vitamin E
1mg
11%

Fiber
2g
9%

Vitamin K
9µg
9%

covered percent of daily need
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