| porcini
mushroom lasagne |
recipe ingredients:
|
| 60g |
Butter, diced |
| 60g |
Flour |
| 1.2ltrs |
Milk, heated |
| 25g |
Porcini
powder |
| 400g |
Mixed
mushrooms, sliced |
| 200mls |
Cream |
| 3T |
Parsley, finely chopped |
| 1c |
Parmesan
powder |
| 8 |
Pasta sheets, cooked |
| 200g |
Spinach
leaves, washed |
| 60mls |
Extra virgin
olive oil |
| |
Milled black
pepper |
|
recipe method:
|
Melt the first lot of butter in a saucepan,
add in the porcini powder and mushrooms
and cook until tender. Add in the flour
and blend well. Add the milk a little
at a time to the roux until all is absorbed.
Stir in the cream and parsley, bring
back to the boil and cool.
Butter a deep ovenware dish, scatter
over parmesan and milled pepper, lay
down a pasta sheet, lay down spinach
leaves and then some mushroom sauce,
and continue to repeat the layers until
you reach the top of the dish, sprinkling
in Parmesan and olive oil as you go.
Finish with Parmesan to make a topping.
Cook in a preheated 180C oven for 30
minutes. Serve with a baby spinach,
red onion and rocket salad, capers and
cornichons.
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