måndag 8 april 2013

How to make mushroom lasagne

There's nothing better than a homely baked meal to warm the soul on these cold nights. Mushrooms are a great ingredient to use when going meat free. Swiss brown mushrooms are especially good as they contain more vitamin D than white button mushrooms.

mushroom lasagne

Mushroom Lasagne

1 dozen medium swiss brown mushrooms
1 brown onion, chopped
1 garlic clove, minced
1 tbsp olive oil
2 tbsp butter
1 tbsp fresh basil, chopped
¾ dl flour
3 dl milk
2 dl tomato passata
4 dried lasagne sheets
1 dl grated cheddar cheese

  • Heat olive oil in a pan and fry the onion over medium heat
  • Roughly chop the mushrooms and add them to the pan with the garlic and continue cooking for 10 minutes or until there is no more liquid
  • Add 1 tsp butter and basil and stir to combine. Remove pan from the heat
  • Melt the remaining butter in a small pot and add flour
  • Cook over medium heat, stirring with a whisk and adding milk a little at a time to make a smooth paste
  • Line a bread tin with baking paper for easy removal and cleaning
  • Spread a few spoonfuls of passata on the bottom. Lay a lasagne sheet on top then cover with a little white sauce and mushrooms. Repeat until all ingredients are used up. Finish with white sauce on the top layer of lasagne
  • Sprinkle cheese liberally over the top and bake at 160 degrees celsius for one hour.

Cathy Xiao Chen

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