Lasagne with Mushrooms and Cheeses is a modern British recipe (based on an Italian original) for a classic lasagna made with layers of fried wild mushrooms, lasagne sheets and cheese in a base of double cream. The full recipe is presented here and I hope you enjoy this classic British version of: Lasagne with Mushrooms and Cheeses.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This Italian-inspired recipe is great to show off the flavours of any mixture of wild mushrooms though it can also be prepared with just about any Agaricus (filed mushrooms and allies) species or cultivated mushrooms.
Heat the oil and half the butter in a frying pan with the garlic. As soon as the garlic begins to colour add the mushrooms and cook for about 5 minutes over high heat, stirring frequently.
Now season to taste with salt and freshly-ground black pepper. Reduce the heat and cook until the mushrooms are fully tender. If the mushrooms release too much liquid increase the heat to evaporate it away.
Butter a 30 x 23cm lasagne dish and spoon 2–3 tablespoons of the cream over the base. Cover with a single layer of the lasagne. Spoon over 1/3 of the mushroom mixture, top with 1/3 of the cheeses and add 2–3 tablespoons of the cream.
Repeat the layering process until you’ve used up all the ingredients (reserve 1 tbsp of the Parmesan), finishing with a layer of lasagne. Pour the remaining cream over the top then dot with the remaining butter. Finish by sprinkling over the reserved tablespoon of grated Parmesan.
Cover the lasagne with foil, sit on a baking tray then place in the centre of your pre-heated oven and cook for about 10 minutes. Remove the foil at this point and continue cooking for about 15 minutes further, until a golden crust has formed on top of the dish.
