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

Deconstructed Lasagne with Exotic Mushrooms and Broccoli
  • 300g mix of Shiitake, Portabellini, Shimeji, King and Button Mushrooms, sliced
  • 50g 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
  • 200g broccoli florets
  • 4 lasagne sheets (the pack has 12 and I have frozen the rest)
  1. heat the butter and the oil in a frying pan and add a handful of the mushrooms as soon as the butter has melted.
  2. as soon as these have cooked, add another handful and repeat the process until all the mushrooms have cooked
  3. add the white wine and seasoning and allow the mushrooms to cook completely
  4. remember, you can never overcook mushrooms and you should boil the wine for 30 seconds before adding to the mushrooms
  5. add the cream and allow to heat through and then add the parley
  6. while you are doing this, bring a pot of water to the boil
  7. once the water is boiling, add salt and the pasta sheets
  8. put the broccoli florets into a steamer insert and cook for 3 minutes
  9. 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
My Notes
enjoy with a glass of chilled unwooded chardonay

Click on the links for conversions and notes.

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