Wild mushroom lasagne with a parmesan cream - Good Food Middle East
A delectable dinner party main that combines a blend of incredible flavours, from MasterChef's Monica Galetti
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Cooking tools:
- Baking dish
- Oven
- Saucepan
- Skillet
- Whisk
- Grater
- Cutting board
- Chef's knife
- Pot
- Mixing bowl
- Wooden spoon
- Measuring cup
- Spatula
- Colander
- Pepper mill
Ingredients
- 1 tbsp olive oil
- 600g wild mushrooms
- 50g unsalted butter, plus extra knob for frying
- 50g flour
- 500ml milk
- 2 egg yolks
- 25g Gruyère or vegetarian alternative, grated
- 25g large sheets fresh cheddar or vegetarian alternative, grated
- 3 3 large sheets fresh pasta (about 12 x 20cm), cooked
- 200ml double cream
- 100g butter
- 50g parmesan or vegetarian alternative, grated
- a little milk
- 3 mixed peppers, peeled, deseeded and thinly sliced
- olive oil, for frying
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