Posh porcini lasagne

Ingredients

·         dried porcini 30g
·         double cream 500ml
·         vegetable stock 500ml
·         bay leaf 1
·         olive oil
·         flat mushrooms 750g, finely chopped
·         flat-leaf parsley chopped to make 2 tbsp
·         egg 1
·         fresh lasagne sheets 10 large or 15 small
·         butter 25g, softened
·         parmesan or veggie alternative 150g, 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.

Source   https://www.olivemagazine.com

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