So, I am engaged. I recognise that this act means the ‘watching what I eat’ should come into play immediately but the way I see it… be normal until you set the date.
I am following this mentality mainly so I can eat all the mushroom lasagne in the world until that day comes. If you (and you should) try this recipe, you will completely understand why because quite frankly, this is the best thing I have cooked up this year.
I have a soft spot for fresh flowers, shellac, piglets, high thread count sheets and anything truffle related. Honestly, if I could have a piglet sitting with me in my lovely sheets with new shellac nails eating truffle infused anything staring at my fresh flowers I would be the happiest Matilda around. This is why when my fiance requested mushroom lasagne for dinner, I immediately accepted.
I have made my own pasta here but you can use dry or fresh pasta from the supermarket if you wish. For those that have never tried making pasta though, it is easier than you think. Buy a pasta maker and give it a go.
Give yourself time with this one… it has Sunday afternoon, Chet Faker and a tea all over it.
The Most Epic Mushroom Lasagne
Makes 6 portions
Adapted from Sydney's Buzo
30g porcini mushrooms
400g field mushrooms sliced
400g swiss brown mushrooms sliced
2 tbs olive oil
1/2 cup finely chopped parsley
3 tbs truffle oil
3 cups milk
1 cup cream
1/2 tsp nutmeg
2/3 cup plain flour
Salt & pepper
300g fresh lasagne
1 cup grated parmesan
Preheat the oven to 170. Place the porcini in a bowl and cover with 2 cups of boiling water. Cover and leave to the side for 20 minutes.
In a large pan heat the oil. Add the swiss and field mushrooms and fry on a low heat for 5 minutes. Meanwhile, strain the porcini, reserving the liquid then chop up and add to the pan. Add the truffle oil at this stage and cook for a further 5 minutes until you finally add the parsley.
Now for the white sauce… bring the milk, cream, nutmeg and 2/3 of the reserved porcini stock to an almost boil then turn off the heat. In another large pot, melt the butter over a medium heat then add the flour while stirring. Cook this mixture out for 2-3 minutes while still stirring. Remove from the heat then gradually whisk in the milk mixture. Put back on a low heat and continue to whisk until you have a delicious looking thickened smooth sauce. This should take about 5 minutes. Season to taste (remembering the parmesan will be salty). Add more truffle oil here if you want a stronger flavour.
Stir in half the white sauce to the mushrooms mix and again season to taste. For those making pasta… now is the time to get to work.
To assemble the lasagne start by spooning a little white sauce at the bottom of your oven dish followed by the pasta, mushrooms, white sauce then repeat. Every now and then sprinkle over a little parmesan. To finish, top with pasta then the white sauce and cover generously with the remaining parmesan.
Bake for an hour or until the top is golden. If you are using dried pasta, cook for a further 20 minutes.
It has a super strong, rich flavour so serve with lightly dressed olive oil baby spinach and fennel salad. I challenge you to not yell out “YUM!” when you have your first taste. Note… eat slowly to avoid the food baby.