Food, glorious FOOD!
PORTOBELLO Mushroom LASAGNE
SERVES: 4-6 / COOKING & PREPARATION: 45 MINUTES
MUSHROOM LAYERS
¼c olive oil
2c chopped shallots
1kg portobello mushrooms, sliced
5ml (1tsp) salt
freshly ground black pepper
½c chopped fresh thyme
3 cloves garlic, chopped
¾c dry white wine
250g smooth cream cheese
½c chopped fresh chives
SAUCE
45ml (3T) butter
750ml (3c) milk salt and freshly ground black pepper
¼t paprika
⅓c chopped fresh
Italian parsley
45ml (3T) cake
wheat flour (more if necessary)
TO FINISH
½ box (250g) lasagne sheets
Parmigiano-Reggiano, grated
fresh chives, chopped
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.
Heat the butter in a medium saucepan, then stir in
