Portobello mushroom lasagne

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Portebello mushroom lasagne
Portebello mushroom lasagne
Prep Time:
Servings: 4-6
Cooking Time: 45min
  • ¼tsp - paprika
  • 45ml (3T) - cake wheat flour (more if necessary)
  • ½cup - chopped fresh chives
  • ¾cup - dry white wine
  • - Parmigiano-­Reggiano, grated
  • - freshly ground black pepper
  • 3 - cloves garlic, chopped
  • ½cup - chopped fresh thyme
  • 750ml (3c) - milk
  • ½ box (250g) - lasagne sheets
  • 2cup - chopped shallots
  • 1kg - portobello mushrooms, sliced
  • 45ml (3T) - butter
  • ¹⁄₃cup - chopped fresh Italian parsley
  • - SAUCE
  • ¼cup - olive oil
  • - fresh chives, chopped
  • 5ml (1tsp) - salt
  • - salt and freshly ground black pepper
  • 250g - smooth cream cheese

Preheat the oven to 180°C and grease an 18 x 25cm baking dish.

1 Mushroom layers Heat the olive oil in a large pan and fry the shallots for 5 minutes. Add the mushrooms, salt and pepper, then fry until the mushrooms are browned. Add the thyme and garlic, and fry for another 3 minutes.

2 Pour in the wine and cook until the liquid has evaporated. Remove from the heat and fold in the cream cheese and chives.

3 Sauce Heat the butter in a medium saucepan, then stir in the milk, salt, pepper, paprika and parsley. Add the flour and whisk until slightly thickened. Adjust the seasoning if necessary.

4 To finish Spoon half the mushroom mixture into the prepared dish, then cover with the pasta sheets. Spread some of the sauce over the sheets and repeat the layers, ending with the sauce.

5 Sprinkle the chives and Parmigiano-Reggiano on top and bake for 15–20 minutes. Remove from the oven and allow to rest for 10 minutes before serving.

TIP Don’t soak the mushrooms – they absorb water easily and will generate too much liquid during cooking

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