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NEW! Сообщение отправлено: 3 февраля 2010 1:11
Сообщение отредактировано: 3 февраля 2010 1:12
Wild mushroom open lasagne
Preparation time 20 min
Cooking 4 hours
serves 4
100g chilled butter, cubed, plus extra for greasing
750g mixed wild mushrooms, such as morels, ceps and shitake, wiped and cut into large wedges or thick slices
2 tbsp olive oil
salt and pepper
3tbsp dry white wine
1 garlic clove, peeled and crushed
16 sheets fresh or dried lasagne
200ml creme fraiche
2 tbsp finely chopped fresh parsley
50g freshly grated parmesan cheese, plus extra to serve
Butter the inside of the slow cooker dish. Place the mushrooms in the dish, add half of the butter, olive oil, 1 teaspoon of salt, the wine and garlic and mix well. Cover with the lid and cook on low for 4 hours or until softened.
About 30 minutes before you wish to eat, bring a large saucepan of salted water to the boil over a high heat. Place a clean towel onto a clean surface. Drop each lasagne sheet into the water for 1 minute or according to the packet instructions, then remove with a slotted spiin and place onto the prepared tea towel. Repeat with the other sheets, placing them in a single layer on the tea towel and interleaving them with more tea towels as required so that the lasagne sheets do not touch each other.
Place the creme fraiche and remaining butter in a small saucepan and warm over a medium heat until the butter has melted, then whisk the mixture until combined. Season the mushrooms and add parsley.
Preheat the grill to its highest setting. Place a sheet of lasagne onto a warm deep serving plate. Top with a spoonful of the mushroom mixture and a drizzle of the creme fraiche suace. Repeat three times finishing with the sauce. Sprinkle with Parmesan cheese and cook under the grill for 2-3 minutes or untill golden.Keep warm while you repeat with the other plates.
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