WILD MUSHROOM LASAGNE WITH A PARMESAN CREAM

Wild mushroom lasagne with a parmesan cream image

A delectable dinner party main that combines a blend of incredible flavours, from MasterChef's Monica Galetti

Provided by Good Food team

Time 3h50m

Number Of Ingredients 15

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Ingredients

1 tbsp olive oil
600g wild mushrooms
50g unsalted butter , plus extra knob for frying
50g flour
500ml milk
2 egg yolks
25g gruyère or vegetarian alternative, grated
25g large sheets fresh cheddar or vegetarian alternative, grated
3 3 large sheets fresh pasta (about 12 x 20cm), cooked
200ml double cream
100g butter
50g parmesan or vegetarian alternative, grated
a little milk
3 mixed peppers , peeled, deseeded and thinly sliced
olive oil , for frying

Steps:

Heat the olive oil in a large pan and fry the mushrooms for a few mins until lightly browned. Drain, return to the pan with the knob of butter, toss through, then season and set aside.
Melt 50g butter in a small pan until foaming, add the flour, stirring well, and cook for 1 min. Stir in the milk and cook for about 4 mins, stirring continuously, until thickened. Whisk in the egg yolks and heat until bubbling. Remove from heat, 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. Place a sheet of cooked pasta onto the base and spread over half of the mushroom mix. Add another sheet of pasta, pressing down firmly, before spreading remaining mushroom mix on top and covering with the last sheet of pasta. Cover with cling film, directly onto the pasta, and sit something flat on top to weigh down. Chill for at least 2 hrs or overnight.
For the parmesan cream, bring the cream and butter to the boil, then remove from the heat and whisk in the parmesan. Cover with cling film and chill. If it gets too thick, thin with a bit of milk.
For the confit peppers, put the pepper slices into a deep pan and add just enough olive oil to cover and a pinch of salt. Cook gently on a low heat for about 20 mins until soft, then drain.
Heat oven to 200C/180C fan/gas 6. Tip the lasagne out onto a board, remove the cling film and cut into 6 slices. Space portions out on a baking tray, drizzle 1 tbsp of parmesan cream over each and bake for 12-20 mins until hot. Serve with another drizzle of parmesan cream, the confit peppers and a salad.

Nutrition Facts : Calories 671 calories, Fat 56 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 0.96 milligram of sodium