Wild mushroom lasagne recipe
The meatiness of mushrooms is an excellent alternative to meat, but there is no need to pretend they are meat, they are a compelling ingredient in their own right, especially in this tasty lasagne.
Ingredients
- 100 g unsalted butter, plus 1 tbsp for the mushrooms, plus extra for greasing the dish
- 60 g plain (all-purpose) flour
- 1.2 l full-fat milk
- 1 pinch freshly grated nutmeg
- 284 ml double (heavy) cream
- 3 tbsp flat-leaf parsley, roughly chopped
- 75 g Parmesan, grated
- 1 tbsp olive oil
- 600 g mixed wild mushrooms, thickly sliced
- 1 garlic clove, crushed
- 50 ml dry white wine
- 25 g dried porcini mushrooms, soaked in 100ml (3½fl oz) vegetable stock
- 300 g fresh lasagne sheets
- 1 pinch each of salt and freshly ground black pepper
Details
- Cuisine: Italian
- Recipe Type: Mushroom
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 30 mins
- Serves: 6
Step-by-step
- Preheat the oven to 200°C/400°F/gas mark 6.
- Melt the butter in a pan over low heat and add the flour. Stir for 1 minute, then, continuing to stir, slowly add the milk, a little at a time, until smooth and thick.
- Season with salt, pepper and nutmeg, stir in the double cream, parsley and 30g (1oz) Parmesan. Remove the pan from the heat and allow to cool to room temperature.
- Heat 1 tablespoon of butter and the olive oil in a large, heavy-based frying pan and sauté the mushrooms for 2 minutes.
- Stir in the garlic and cook for a further minute. Season with salt and pepper, pour in the wine, porcini and their soaking liquid and cook, stirring continually, until the liquid has evaporated.
- Stir this mixture into the flour/milk mixture.
- To assemble the lasagne, butter a rectangular oven dish, approximately 25 × 15cm (10 × 6 inches), and cover the bottom with a layer of slightly overlapping lasagne sheets. Top with a quarter of the mushroom sauce, then continue layering the pasta and the sauce, finishing with a layer of sauce.
- Scatter over the remaining Parmesan, cover with cling film and chill for 30 minutes.
- Remove the cling film and cook the lasagne for 30 minutes.
This recipe is from Seasons at Highclere: Gardening, Growing, and Cooking through the Year at the Real Downton Abbey, out now. Published by Century in hardback, £30.
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