FREE-FORM LASAGNA WITH WILD MUSHROOMS AND PARMESAN CREAM
I found this recipe in the Chicago Tribune. It's based on a recipe from "Mushroom", by Alastair Hendy. Bravo, Alastair! I've made two servings at once, but I think anything more than that should be made in batches. I subbed half-and-half for the whipping cream, for a slight calorie saving. Use whatever mushrooms you like - I used oyster, shiitake and button. Use fresh herbs in this dish, because of the short cooking time. Even parsley would be preferred to dry herbs.
Provided by duonyte
Categories Vegetable
Time 25m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Clean the mushrooms, removing the stems, and slice 1/4 in thick.
- Cook the pasta or egg roll wrapper in boiling salted water. Remove and drain, unfolding them if they stick or clump together.
- In a large skillet, heat the olive oil and butter over medium-high heat until the butter melts and the foam subsides.
- Add the mushrooms and cook, without stirring, until they are browned on one side 2 to 4 minutes. Sprinkle with the rosemary, salt and pepper, and cook, stirring occasionally, until tender, about 3 minutes. Remove to a plate or small bowl.
- Return the skillet to medium heat. Pour in the cream and add 2 tbl of the Parmesan, stirring constantly, just until the cheese melts. Remove from the heat and season with salt and pepper.
- Dip the pasta or wrapper quickly into the sauce, turn to coat. Place on serving plate. Scatter the mushrooms over it.
- Dip the remaining pasta/wrapper and drape, slightly askew, over the mushrooms. Drizzle with any remaining sauce and sprinkle with remaining Parmesan.
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july
[email protected]I love that this lasagna is made with fresh ingredients.
Kholil Ahmed
[email protected]This lasagna is a great way to impress your guests.
aluminyo
[email protected]I used a jar of Alfredo sauce instead of making my own. It saved time and the lasagna still tasted great.
Camelia Manea
[email protected]I added some crumbled sausage to the lasagna for an extra layer of flavor.
arman baghlani
[email protected]This lasagna is a great way to use up leftover mushrooms.
Demetre Gujabidze
[email protected]I'm not a fan of lasagna, but this recipe changed my mind. It's so good!
Arif Jannat
[email protected]This lasagna is a bit time-consuming to make, but it's worth the effort. It's so delicious and flavorful.
Ezaan Khan
[email protected]I've made this lasagna several times now and it's always a winner. It's my go-to recipe for lasagna.
Aiden Morgan
[email protected]This lasagna is perfect for a special occasion meal. It's elegant and delicious.
Loricia Powell
[email protected]I made this lasagna for a potluck dinner and it was a huge success. Everyone loved it!
Pushpajali Bhandari
[email protected]I used a whole wheat lasagna noodle and it turned out great. It was a healthier option and it still tasted delicious.
James Jimaro
[email protected]I added some chopped spinach to the lasagna for an extra boost of nutrients.
ps4 gamer
[email protected]I had some trouble finding wild mushrooms, so I used cremini mushrooms instead. They worked just fine and the lasagna still tasted great.
Bhupal Biswakarma
[email protected]This lasagna was a bit too rich for my taste, but it was still very good. I would recommend using a lighter cheese sauce next time.
Lord_Goldielocks
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this lasagna. The mushrooms were cooked perfectly and they didn't overpower the other flavors. The sauce was also very flavorful and creamy.
Majmulah hawari
[email protected]I love how easy this lasagna is to make. I was able to put it together in just a few minutes and it baked up perfectly in the oven. The flavors were amazing and my guests raved about it.
Lorena Juarez
[email protected]This lasagna was a hit with my family! The wild mushrooms added a delicious earthy flavor and the parmesan cream sauce was rich and decadent. I will definitely be making this again.