Open lasagne of mushrooms & olives - Good Food Middle East
An unusual combination – but an elegant way to serve a simply cooked dish
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Ingredients
- 8 sheets fresh lasagne
- 2 tbsp sunflower oil
- 200g flat cap mushrooms, thickly sliced
- 200g mixed wild mushrooms, trimmed
- 50g freshly grated parmesan
- 2 tbsp balsamic vinegar
- 100ml extra-virgin olive oil
- 1 dried red chilli, finely chopped
- 2 handfuls green olives, stoned and halved
- 1 handful parsley leaves, roughly chopped
- 6 sprigs fresh oregano or marjoram, leaves picked and roughly chopped
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