PORTOBELLO Mushroom LASAGNE

SERVES: 4-6 / COOKING & PREPARATION: 45 MINUTES

MUSHROOM LAYERS

¼c olive oil

2c chopped shallots

1kg portobello mushrooms, sliced

5ml (1tsp) salt

freshly ground black pepper

½c chopped fresh thyme

3 cloves garlic, chopped

¾c dry white wine

250g smooth cream cheese

½c chopped fresh chives

SAUCE

45ml (3T) butter

750ml (3c) milk salt and freshly ground black pepper

¼t paprika

¹⁄₃c chopped fresh Italian parsley 45ml (3T) cake wheat flour (more if necessary)

TO FINISH

½ box (250g) lasagne sheets

Parmigiano-Reggiano, grated

fresh chives, chopped

Preheat the oven to 180°C and grease an 18 x 25cm baking dish.

1 Mushroom layers Heat the olive oil in a large pan and fry the shallots for 5 minutes. Add the mushrooms, salt and pepper, then fry until the mushrooms are browned. Add the thyme and garlic, and fry for another 3 minutes.

2 Pour in the wine and cook until the liquid has evaporated. Remove from the heat and fold in the cream cheese and chives.

3 Sauce Heat the butter in a medium saucepan, then stir in the milk, salt, pepper, paprika and parsley. Add the flour and whisk until slightly thickened. Adjust the seasoning if necessary.

4 To finish Spoon half the mushroom mixture into the prepared dish, then cover with the pasta sheets. Spread some of the sauce over the sheets and repeat the layers, ending with the sauce.

5 Sprinkle the chives and Parmigiano-Reggiano on top and bake for 15–20 minutes. Remove from the oven and allow to rest for 10 minutes before serving.