- 400 g mixed mushrooms, sliced
- 1 T olive oil
- 1 T butter, plus extra to bake
- 2 cloves garlic, crushed
- Sea salt and freshly ground black pepper
- 1½ cups vegetable or porcini mushroom stock
- ¼ cup chopped chives, plus extra to garnish
- 250 g ricotta, crumbled
- 1 cup grated Parmesan, plus extra for sprinkling
- ½ t oregano
- 12 sheets fresh lasagne
- ½ cup cream
- 2-3 T breadcrumbs
- 150 g shimeiji mushrooms, stir-fried in butter
- Fresh rocket, for serving
Preheat the oven to 190°C. Sauté the sliced mushrooms in the olive oil and butter over a brisk heat until just cooked. Stir in the garlic and season to taste.
Blend the cooked mushrooms with ½ cup stock and the chopped chives. Allow to cool. Mix with crumbled ricotta, grated Parmesan and oregano. Check seasoning.
In one or two suitably sized greased baking dishes, alternately layer the fresh lasagne sheets and the mushroom-cheese mixture, ending with two lasagne sheets.
Pour over the remaining stock and cream and sprinkle with grated Parmesan and breadcrumbs. Dot with butter and bake for 30 minutes, or until the top is golden and the pasta tender.
Top with the stir-fried shimeiji mushrooms and chopped chives and serve with rocket.
Cook’s notes: As an alternative, use soft goat’s cheese instead of ricotta and toss the mushroom-cheese mix with pasta, adding a little cream and a lot of Parmesan. The mixture would also work well as a filling for an omelette or baked savoury pancakes.
A comfort dish, especially for mushroom-lovers.