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

Details

  • Cuisine: Italian
  • Recipe Type: Mushroom
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 30 mins
  • Serves: 6

Step-by-step

  1. Preheat the oven to 200°C/400°F/gas mark 6.
  2. 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.
  3. 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.
  4. Heat 1 tablespoon of butter and the olive oil in a large, heavy-based frying pan and sauté the mushrooms for 2 minutes.
  5. 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.
  6. Stir this mixture into the flour/milk mixture.
  7. 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.
  8. Scatter over the remaining Parmesan, cover with cling film and chill for 30 minutes.
  9. 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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