Monday, 26 November 2012

Mushroom Lasagne

Oven: 200deg. C
1kg. chestnut mushrooms (or mixture of wild mushrooms - cleaned well)
3 cloves of garlic - crushed
fresh or dried thyme - couple of large pinches or use fresh thyme (about 3 sprigs)
olive oil
1 kg. spinach leaves - washed and drained
50g. grated parmesan (fresh is definitely best)
350g. soft goats cheese - broken into small pieces
black pepper and 50ml. (or more if needed) of single cream
Cooked pasta sheets.

1. Wipe clean, and thickly slice the mushrooms
2. Heat a goodly amount of olive oil in a frying pan and when it is very hot throw in your mushrooms.
3. Add some salt and fry on a highish heat until the juices have evaporated and they are nice and brown.
4. Add the garlic and thyme.
5. Remove the mushrooms to a dish, and clean the frying pan
6. Add about a tablespoon of olive oil and throw in the spinach leaves (these will spit a bit.)
7. Stir well until the leaves are wilted and add some salt.
8. Transfer to a collander and press out as much of the liquid as you can.

Grease your baking dish well and layer the pasta, mushrooms, spinach and cheeses.
Keep some of the Parmesan back for sprinkling over the top layer.
On the last pasta layer, sprinkle over a little oil, parmesan and black pepper.
Lightly press the layers down and pour the cream over the top with a drizzle of oil and dust with parmesan.
Bake for about 30 - 40 mins.

Adapted from recipe by Valentine Warner - "What To Eat Now"

IDEA: to make this a little more Christmassy  - you could add some finely chopped/grated chestnuts with the mushrooms.

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