Wild mushroom lasagne with a Parmesan cream | Food Stuff
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Cooking tools:
- Loaf pan
- Kitchen scale
- Oven
- Skillet
- Saucepan
- Pot
- Whisk
- Baking sheet
- Cutting board
- Chef's knife
- Colander
- Plastic wrap
Ingredients
- 100g butter
- 200ml double cream
- 2 egg yolks
- 50g flour
- 3 3 large sheets fresh pasta (about 12 x 20cm), cooked
- a little milk
- 500ml milk
- 600g wild mushrooms
- olive oil, for frying
- 50g parmesan or vegetarian alternative, grated
- 3 mixed peppers, peeled, deseeded and thinly sliced
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