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Fast Guide to Homemade Appetizing Mushroom Lasagne

Wishing to eat Mushroom Lasagne a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This page is going to guide you with helpful procedures on cooking a Mushroom Lasagne like a famous chef made.

Mushroom Lasagne

We hope you got benefit from reading it, now let's go back to mushroom lasagne recipe. You can cook mushroom lasagne using 12 ingredients and 9 steps. Here is how you achieve it.

To make an extraordinary Mushroom Lasagne, below are the materials needed:

  1. Take 1 kg of mushrooms (I used chestnut, portobello and white).
  2. Prepare 2 of brown onions.
  3. Use 10 cloves of garlic (yes, really!).
  4. Get 2 tbsp of olive oil.
  5. Take 1 pinch of oregano.
  6. Provide 1 tsp of salt.
  7. Provide 2 tsp of ground black pepper.
  8. Take 250 g of mascapone.
  9. Provide 2 tbsp of milk.
  10. Get 1 of large handful grated cheese.
  11. Provide 1 of small handful grated Parmesan.
  12. Provide of Basil (optional garnish).

After preparing the ingridients, next you are ready to make your appetizing Mushroom Lasagne by following the procedures below:

  1. Remove the mushroom stalks. Peel the mushrooms (if they are clean you can just rub them gently).
  2. Dice the onions. Add the olive oil to a large sauce pan along with the crushed garlic. Heat on a medium heat until the garlic starts to turn golden. Add the onions and cook for 2-3mins until they soften..
  3. Meanwhile, slice the mushrooms..
  4. Once the onions have softened, add the sliced mushrooms to the pan. Cook until the mushrooms release water and reduce in size (approx 5-7 mins). Add the oregano, salt and 1.5 tspn pepper..
  5. Continue to cook until the mushrooms are completely reduced in size and the water is starting to evaporate (approx 5 more mins). To the water add two table spoons of the mascarpone. This will make the sauce creamy!.
  6. Take the mushrooms off the heat and start to layer in a baking dish, starting with the mushrooms then the lasagne sheets. Build it up so you have three layers of each..
  7. Add the rest of the mascapone back into the same now empty pan. Add the milk and 1/2 teaspoon ground pepper. On a low heat, heat until a sauce has formed..
  8. Add the mascapone sauce to the top lasagne layer, pushing it right to the edges. Top with the grated cheese and Parmesan..
  9. Cook in the oven at 180c for 30-40 mins, until the cheese is golden brown. Enjoy!.

Starting with the lasagne sheets first, layer with the mushroom and spinach mixture, the crème fraîche and cheese (at least a couple of layers of each). Finish with a final layer of lasagne and spread over a little crème fraîche and cheese to cover. Put the chestnut and oyster mushrooms into the large bowl of a food processor in three or four batches and pulse each batch until finely chopped (or finely chop everything by hand). Adapted from a recipe by Ina Garten. Top lasagna with mozzarella and reserved mushrooms.

Recipe : Mushroom Lasagne

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