Garlicky wild mushrooms are layered with nutmeg-scented bechamel sauce, parmesan cheese, and pasta for a filling, comforting supper. It’s an excellent way to use a mixture of foraged mushrooms. Try to get fresh egg lasagne sheets that don’t require pre-cooking: they’re easily cut or torn to fit your baking dish. (You may need slightly more or less than the quantity of pasta specified, depending on the size of your dish.)
Serves : 6–8
Prep : 45 minutes
Cook : 40 minutes
- 750g wild mushrooms, any sort
- 175g unsalted butter
- 65g plain flour
- 1 litre milk
- Salt and freshly ground black pepper
- ½ teaspoon freshly grated nutmeg
- 1 tablespoon olive oil, plus a little extra for greasing the dish
- 2 cloves garlic, sliced
- 4 tablespoons chopped parsley
- 300g fresh egg lasagne sheets
- 85g freshly grated Parmesan cheese
- Clean and trim the mushrooms, then cut into slices.
- Melt 125g of the butter in a large saucepan set over a low heat. Stir in the flour and cook for a minute, stirring constantly, then whisk in the milk, a little at a time, whisking well until combined and starting to thicken. Season well and add the nutmeg, and simmer for about 5 minutes more, then remove from the heat. Cover the pan with a clean teatowel and leave the bechamel to cool.
- Heat the remaining butter with the olive oil in a large frying pan. Add the garlic and allow it it to cook without colouring for a minute or so, then add the sliced mushrooms. Stir to coat with the butter, then distribute them in an even layer across the base of the pan and let them cook for a couple of minutes before turning them. Resist the temptation to stir the mushrooms too frequently, so that they take on some colour. As they release their juices into the pan, raise the heat to bubble away any liquid. Stir in the parsley, then remove the pan from the heat.
- Preheat the oven to 180˚C while you assemble the lasagne. Brush the inside of a deep, 2-litre baking dish with a little olive oil. Spread a little bechamel in the bottom of the dish. Arrange a layer of lasagne sheets on top, overlapping them and cutting to fit as necessary. Spread a little more bechamel on top, then sprinkle with parmesan and top with a layer of mushrooms. Top with more pasta, and repeat the layers of bechamel, parmesan, mushrooms and pasta until you have used up your mushrooms. Top with a final layer of lasagne, spread with bechamel and sprinkle with parmesan.
- Bake the lasagne in the preheated oven for 35–40 minutes, or until the top is browned and bubbling, and the pasta is tender when tested with a knife. Remove the lasagne from the oven and allow it to sit for 15 minutes before cutting into portions and serving.
Recipe and photos by Otherwise for Wild Food UK