Roast Mushroom & Pasta Stack
My all time favourite mushroom recipe – enjoy!
500g mixed mushrooms (flat, oyster, button, shiitake) or wild mushrooms
400g fresh lasagne sheets
1 cup cream
1 teaspoon minced garlic
2 tablespoons olive oil
2 tablespoons fresh parsley or chervil, chopped
1/2 cup parmesan cheese, grated
salt & pepper to taste
chopped parsley or chervil to garnish
Toss mushrooms oil and garlic into a large baking dish.
Cook at 220 degrees Celcius for 5 – 7 minutes until the mushrooms are hot and lightly cooked.
Cut the lasagne sheets into 12 x 10cm squares and cook in boiling salted water for 5 – 7 minutes until tender, then drain well.
Remove the mushrooms from the oven, stir in the cream and season with salt, pepper and herbs.
To serve, ladle a spoonful of mushrooms onto plate, then top with a sheet of lasagne, then add another spoonful of mushrooms, and another sheet of lasagne, until you have 3 layers of each.
Finish with a sprinkling of parmesan cheese and parsley or chervil.