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How To Make Open Mushroom Lasagne

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How To Make Open Mushroom Lasagne
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Open Mushroom Lasagne Recipe. This rich creamy dish can be served either as an appetiser or a main meal. A great recipe for you mushroom fans. Experience our Open Mushroom Lasagne recipe. Enlarge Open Mushroom Lasagne Recipe. This rich creamy dish can be served either as an appetiser or a main meal. A great recipe for you mushroom fans. Experience our Open Mushroom Lasagne recipe.
Serves:
4
Preparation Time:
10 minutes
Cooking Time:
15 minutes
Total Time:
25 minutes

Step 1: You will need...

  • 400 g oyster mushrooms, torn into pieces
  • 400 g Portobello mushrooms, washed and sliced
  • 40 g dried umbrella mushrooms, pre-soaked for 5 mins
  • 1 bunch parsley, roughly chopped
  • 12 lasagne sheets
  • 200 ml white wine
  • 300 ml double cream
  • 3 tbsp vegetable oil
  • 3 tbsp olive oil
  • salt and pepper
  • 1 medium pot with lid
  • 1 large frying pan with lid
  • 1 colander
  • 1 slotted spoon
  • 1 large spoon

Step 2: Heat the water

Place a pan 3/4 full of water over a high heat. Add some of the olive oil and a generous pinch of salt. Cover and bring to the boil.

Step 3: Fry the ingredients

Heat a frying pan on a medium to high temperature. Add the vegetable oil and wait for it to start smoking.

Add all the mushrooms and stir well. Sweat them down, cooking for 10 minutes and tossing occasionally.

Add the white wine and allow to reduce for one minute. Add the parsley, reserving some for the garnish. Add the cream and stir well. Cover with the lid and allow to reduce by half, approximately 5 minutes.

When reduced, uncover and season with salt and pepper. Stir, turn off the heat and recover to absorb the flavours.

Step 4: Cook the pasta

When the water is boiling, uncover the pan and add the lasagne. Boil for approximately 4 minutes and then drain.

Step 5: Assemble

Place a sheet of lasagne onto a serving plate and spoon a portion of mushrooms on top. Repeat with another sheet of lasagne and more mushrooms.

Step 6: Serve

Place a final sheet of pasta on top and sprinkle on some parsley. Drizzle with olive oil and serve.
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