today i discovered the most beautiful chanterelles on the market. not that it is the season yet - but i simply couldnt resist... some sheets of fresh pasta dough, a little thyme, bacon and grated parmesan cheese (ok, and a couple of dollops of mascarpone) was all i needed to make this deluxe mushroom lasagne.
as you see i put it in a small dish - it's simply too hot to eat a whole plate full of lasagne. i served it with a fresh green salad and a crunchy baguette as a light summer lunch. (serves 2)
ok this one is not very accurate - just give it a try and use as much of the ingredients that you happen to have in your fridge.
chanterelles, button mushrooms, dried (& soaked) porchinis
bacon, finely diced
thyme, salt & pepper
finely diced shallot
fresh pasta sheets
parmesan cheese, finely grated
heat oven to 200 c°
clean your mushrooms with a small brush if needed and finely dice them. heat some olive oil in a pan and fry the shallots and bacon until starting to brown. then add the mushrooms at once and cook on high heat until soft. seson with thyme, salt and freshly ground pepper.
in a small roasting dish, put layers of fresh pasta sheets, then add musroom mixture and top generously with mascarpone and some freshly grated parmesan cheese. reapeat, finishing with a layer of mushroom-mixture and mascarpone. generously top with parmesan cheese.
bake in the middle of the oven for about 20 minutes until pasta sheets are cooked and top of lasagne is nicely browned.
serve with a green salad and some crunchy baguette as a starter or light summer-lunch.
fancy more pasta recipes? - then head over to once upon a feast for this weeks roundup of presto pasta night.