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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Diana Vargas
[email protected]This lasagna was delicious! The wild mushrooms and Parmesan cream sauce were the perfect combination of flavors. I will definitely be making this again.
Bruh Bruh
[email protected]This lasagna was a hit! The wild mushrooms and Parmesan cream sauce were a delicious combination. I will definitely be making this again.
Charlotte Williams
[email protected]I loved this lasagna! The wild mushrooms and Parmesan cream sauce were amazing. I will definitely be making this again.
Barry Wyrick
[email protected]This is a great recipe! The lasagna was delicious and the wild mushrooms and Parmesan cream sauce were the perfect touch. I will definitely be making this again.
ikechukwu onumajuru
[email protected]This lasagna is so easy to make and it's always a hit with my family. The wild mushrooms and Parmesan cream sauce are a great combination. I will definitely be making this again!
Vaishali Sooknanan
[email protected]I've made this lasagna several times now and it's always a winner. The wild mushrooms and Parmesan cream sauce are a delicious combination. I highly recommend this recipe!
Soothing Hearts
[email protected]This lasagna is amazing! The wild mushrooms and Parmesan cream sauce are so flavorful. I made it for a potluck and it was a huge hit. Everyone loved it!
COLLINS OMONDI
[email protected]I love this recipe! The free-form lasagna is so easy to make, and it's always a hit with my family and friends. The wild mushrooms and Parmesan cream sauce are the perfect combination of flavors. I highly recommend this recipe!
Sabrina Reid
[email protected]This was my first time making lasagna, and I'm so glad I chose this recipe. It was easy to follow and the lasagna turned out perfectly. The wild mushrooms and Parmesan cream sauce were a delicious combination. I will definitely be making this again!
Mario Nitsckie
[email protected]The free-form lasagna turned out great! I made it for a dinner party and it was a hit. The wild mushrooms added a nice earthy flavor, and the Parmesan cream sauce was rich and decadent. I would definitely recommend this recipe to anyone looking for a
Tshifhiwa Thirty
[email protected]This lasagna was a true culinary masterpiece! The combination of wild mushrooms, creamy Parmesan sauce, and tender lasagna sheets created a symphony of flavors that tantalized my taste buds. I followed the recipe precisely, and the end result was not