Posh porcini lasagne
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 30g dried porcini
- 500ml double cream
- 500ml vegetable stock
- 1 bay leaf
- olive oil
- 750g flat mushrooms, finely chopped
- chopped to make 2 tbsp flat-leaf parsley
- 1 egg
- 10 large or 15 small fresh lasagne sheets
- 25g butter, softened
- or veggie alternative 150g parmesan, grated
Method
- STEP 1
Pour boiling water over the porcini to just cover. Put the cream, stock and bay leaf in a large pan, bring to a simmer, then reduce by half. Remove the porcini, squeeze dry and finely chop. Pour the porcini soaking liquid, through a seive, into the cream, and cook until it has thickened to the consistency of double cream. Remove the bay leaf.
- STEP 2
Put 2 tbsp oil in a large pan, add the flat mushrooms and porcini and cook until browned and the liquid has been reabsorbed. Stir in the parsley and cool.
- STEP 3
Heat the oven to 200C/fan 180C/gas 6. Pour the cream into a blender, whizz, add the egg and whizz again. Boil the pasta for 1-2 minutes and drain really well. Brush a baking dish (about 20 x 30cm) with butter, and add a layer of pasta, cutting the sheets to make a single layer if you need to. Ladle the cream over, then sprinkle with parmesan.
- STEP 4
Scatter with the mushroom mix, then add more pasta. Continue layering pasta with cream, cheese and mushrooms, finishing with pasta topped with cream and cheese – you’ll need about 4-5 layers. Bake for 30 minutes, or until bubbling and golden brown.
