Deconstructed Lasagne With Exotic Mushrooms

I love mushrooms – all sorts and I found an exotic mushroom mix at Woolworths. As soon as I put these into the trolley, I had to think what I was going to do with them. I have a lovely award winning recipe for 5 mushroom pasta and was more than ready to do this when I discovered fresh pasta sheets. Now, I normally make my own – but this was during the week and any time saving help I can get is more than welcome.

Deconstructed Lasagne With Exotic Mushrooms And Broccoli
Deconstructed Lasagne With Exotic Mushrooms and Broccoli
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Deconstructed Lasagne with Exotic Mushrooms and Broccoli


  • 300 g mix of Shiitake Portabellini, Shimeji, King and Button Mushrooms, sliced
  • 50 g butter
  • 1 tablespoon olive oil
  • salt and freshly ground black pepper for seasoning
  • 2 tablespoons white wine
  • 2 tablespoons cream
  • 1 handful fresh flat leaf parsley roughly chopped
  • 200 g broccoli florets
  • 4 lasagne sheets the pack has 12 and I have frozen the rest


  • heat the butter and the oil in a frying pan and add a handful of the mushrooms as soon as the butter has melted.
  • as soon as these have cooked, add another handful and repeat the process until all the mushrooms have cooked
  • add the white wine and seasoning and allow the mushrooms to cook completely
  • remember, you can never overcook mushrooms and you should boil the wine for 30 seconds before adding to the mushrooms
  • add the cream and allow to heat through and then add the parley
  • while you are doing this, bring a pot of water to the boil
  • once the water is boiling, add salt and the pasta sheets
  • put the broccoli florets into a steamer insert and cook for 3 minutes
  • drain and serve by placing the broccoli on a plate, then a pasta sheet, then some of the sauce, another pasta sheet and the last of the sauce


enjoy with a glass of chilled unwooded chardonay

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