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Mushroom and thyme open lasagne

October is the month for mushroom lovers as portobello, ceps, chanterelles, oyster and shiitake varieties are all thriving. No need to wash or peel them, just wipe clean with damp kitchen paper or a pastry brush.

  • Timer Prep 15 min
    Cook 15 min
  • Chart 735.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Crush the garlic cloves. Thickly slice the Portobello mushrooms. Thickly slice the brown cap mushrooms. Grate the Parmesan cheese.

Method

  1. 1 Heat half the oil in a non-stick frying pan. Cook the mushrooms for 5-6 minutes until browned. Remove with a slotted spoon and drain on kitchen paper.
  2. 2 Wash the pan and return to the heat.
  3. 3 Pour in the remaining oil and add the garlic. Reserve a few thyme leaves and add the rest to the pan. Cook gently for 1 minute or so until the garlic is softened but not browned.
  4. 4 Add the sherry and bubble for 1 minute.
  5. 5 Pour in the cream. Season and simmer for 2 minutes.
  6. 6 Stir the mushrooms into the cream mixture and heat through gently for 1 minute. Move on to the next step while you wait.
  7. 7 Meanwhile, pour a drop of oil in a large pan of boiling salted water. Blanch the lasagne sheets for 30-60 seconds, depending on taste, then drain well.
  8. 8 Cut the sheets in half and place one half on each serving plate.
  9. 9 Top with a spoonful of the mushroom mixture and scatter over a little Parmesan.
  10. 10 Repeat the layers twice more, finishing with a layer of mushrooms.
  11. 11 Scatter over some Parmesan and the remaining thyme leaves to serve.
  • Average per serving
  • Calories 735.0kCal
  • Fat34.2g
  • Saturated17.5g
  • Salt1.0g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg