Mushroom Lasagne

 

Serves 4-6

 

15g (1/2 oz) dried porcini mushrooms

2 tablespoons olive oil

2 shallots, chopped

1 tablespoon tomato puree

2 tablespoons chopped parsley

Salt and pepper to taste

500g (1 lb ) chestnut mushrooms, sliced

600ml (1 pint) milk

40g (1  1/2 oz)  plain flour

250-300 g  (8-10 oz) fresh lasagne

50g (2 oz) freshly grated Parmesan cheese

 

· Soak the porcini in 300ml (1/2 pint) hot water for 30 minutes then drain; strain the soaking liquid and reserve. Slice the mushrooms thinly.

 

· Preheat oven to 200 degrees centigrade (400 Fahrenheit / Gas 6). Heat the oil in a pan and fry the shallots until softened. Add the porcini, reserved liquid, tomato puree, parsley and seasoning. Simmer for 15 minutes, then add the fresh mushrooms and cook for 5 minutes.

 

· Warm the milk. Melt the butter in a pan, add the flour and cook for 1 minute. Whisk in the milk then cook, whisking, until the sauce is smooth and thickened. Add seasoning.

 

· Layer the ingredients in a buttered shallow oblong dish in the following order: sauce, lasagne, mushroom, lasagne, mushroom, lasagne, sauce: sprinkling Parmesan over each layer. Bake for 15-20 minutes, until golden brown. Serve with a salad.