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Trish Deseines Lazy Retro Lasagne With Fancy Funghi Mushrooms Cream And Gar

Trish Deseine’s Lazy retro lasagne with Fancy Funghi mushrooms, cream and garlic

Trish Deseine’s Lazy retro lasagne with Fancy Funghi mushrooms, cream and garlic

"I don’t think I could ever tire of a classic cream, garlic and white wine sauce. Particularly when the mushrooms are this good. (I call it lazy because there is no real assembly required before cooking.)"

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Ingredients

  • 1 packet of Pasta Molano fresh lasagne slices

  • 1 pack of mixed Fancy Funghi mushrooms

  • 1 shallot, finely diced

  • 50g butter

  • A dash of white wine (about two tablespoons)

  • 200ml fresh cream (single or double)

  • Salt and pepper

  • 4 or 5 tablespoons good, creamy, mild cheddar, grated.

  • Course

    Course

  • Serves

    Serves2

  • Time

    Time25 mins

  • Difficulty

    DifficultyIntermediate

Method

Fancy Funghi Mushrooms
Fancy Funghi Mushrooms

1. Very quickly rinse the mushrooms under the cold tap, shake them to dry then dab with some kitchen paper to finish off. 

2. Chop roughly the bigger mushrooms – it’s nice to have different shapes and sizes.

3. Bring a pan of salted water to the boil to be ready for the pasta.

4. In a non stick pan, melt the butter and add the garlic and shallots. 

5. Cook on a low to medium heat without browning until soft then add the mushrooms and turn up the heat slightly. Let them brown and sizzle with the shallot and garlic, stirring from time to time, until soft and golden.

6. Add the wine to the pan, stir everything well to allow the alcohol to evaporate, then pour in the cream and let the mushrooms cook a little more in the sauce.

7. Heat the grill to high.

8. Cook the lasagne, drain, and layer the sheets on two or three plates with the creamy mushrooms. Sprinkle the top with the cheese, pop under the grill until it is golden and bubbling, and serve the lasagne with a crisp green salad.

Method

Fancy Funghi Mushrooms
Fancy Funghi Mushrooms

1. Very quickly rinse the mushrooms under the cold tap, shake them to dry then dab with some kitchen paper to finish off. 

2. Chop roughly the bigger mushrooms – it’s nice to have different shapes and sizes.

3. Bring a pan of salted water to the boil to be ready for the pasta.

4. In a non stick pan, melt the butter and add the garlic and shallots. 

5. Cook on a low to medium heat without browning until soft then add the mushrooms and turn up the heat slightly. Let them brown and sizzle with the shallot and garlic, stirring from time to time, until soft and golden.

6. Add the wine to the pan, stir everything well to allow the alcohol to evaporate, then pour in the cream and let the mushrooms cook a little more in the sauce.

7. Heat the grill to high.

8. Cook the lasagne, drain, and layer the sheets on two or three plates with the creamy mushrooms. Sprinkle the top with the cheese, pop under the grill until it is golden and bubbling, and serve the lasagne with a crisp green salad.

Used in this Recipe

  • Fancy Fungi Mushrooms Forest Mix Mushrooms 150g

    Fancy Fungi Mushrooms Forest Mix Mushrooms 150g

    €3.35

  • The ‘100% Irish Growers’ Box

    The ‘100% Irish Growers’ Box

    €20.00

  • Glanmire Fine Irish Foods Lasagne Sheets 250g

    Glanmire Fine Irish Foods Lasagne Sheets 250g

    €3.35

  • Irish Gourmet Butter Lightly Salted 200g

    Irish Gourmet Butter Lightly Salted 200g

    €3.50

  • Oriel Irish Mineral Sea Salt Kiln Dried 250g

    Oriel Irish Mineral Sea Salt Kiln Dried 250g

    €4.75

  • Fancy Fungi Mushrooms Grey Oyster Mushrooms 150g

    Fancy Fungi Mushrooms Grey Oyster Mushrooms 150g

    €3.35

  • Fancy Fungi Mushrooms Shiitake Mushrooms 100g

    Fancy Fungi Mushrooms Shiitake Mushrooms 100g

    €3.35

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