We've still got at least a few weeks left not galavanting any further than a 5km radius from our homes, so what better way to spend that time than in the kitchen.
This recipe is sure to warm the cockles of your heart as we head toward the end of winter. A lasagne is the perfect comfort food, and when you add mushrooms in the mix it's going to be even moreso.
This mushroom lasagne recipe is from the chefs at Pepe's Italian & Liquor on Exhibition Street in the CBD. It'll serve up to four people.
- Lasagne sheets
- 300g of Shimeji mushrooms
- 300g of Oyster mushrooms
- 400g of King Brown mushrooms
- 400g of Swiss Brown mushrooms
- 300g of unsalted butter (at room temp)
- 150mL of your favourite white wine (for drinking, and cooking)
- Grated Parmesan
- Two zucchinis, sliced with a mandolin into ribbons.
- A handful of thyme
- Half a cup of parsley
- 400ml milk
- 60 grams of butter
- 60 grams of plain flour
- A sprinkle of salt and white pepper
- Cut all your mushrooms into even, three cm pieces.
- Heat a large, heavy based pan with butter, stir consistently to avoid burning.
- Once your butter has melted, add in the thyme, and the cut mushroom pieces. Add the white wine to taste and cover the pan with a lid. Take off the heat.
- Once your mushrooms are lightly coated, remove half of the mushrooms from the pan into a separate bowl, and season with chopped parsley and more thyme.
- Take the other half of the mushrooms that are in the pan and add this mixture into a blender with the cooking liquid. Season with salt and pepper to taste.
- In a separate pan, cook your lasagne sheets in rapidly boiling water for four to five minutes. Once done, dunk them in a cold-water bath and place on a lightly oiled tray to avoid the sheets sticking together.
- In a shallow pan, prepare your bechamel sauce. First, place butter until melted, then add in 60g of plain flour, stirring with a whisk to remove clumps.
- Once incorporated, add in cold milk, and continue whisking rapidly to combine. Set aside.
- Now it is time to assemble. In a large baking dish, spread a layer of your blended mushroom puree. Then, layer on one of your lasagne sheets, then bechamel. On top of the bechamel, add your chopped mushroom pieces, the zucchini ribbons and grated parmesan cheese. Continue this until you reach the top of your pan. On the last layer, add a final lasagne sheet and top this with bechamel and cheese—this will make a crispy layer on top.
- Finally, bake at 220 degrees (fan-forced, uncovered) for twenty to thirty minutes, until golden brown and bubbling.
- Plate up with a salad of your choice and enjoy.
For more kitchen inspiration, head to our Recipes section.
Image credit: Pepe's Italian & Liquor