Wild mushroom lasagne

Yield: 10 Servings

Measure Ingredient
7 ounces Cultivated mushrooms
5 ounces Large oyster mushrooms
3 ounces Shiitakes
3 ounces Chantarelles
1 ounce Butter
1 ounce Chopped onion
⅓ cup Cognac
⅓ cup Red wine
2 ounces Julienned ham; if desired
10 \N Eggs
1⅓ cup Heavy cream
1 cup Creme fraiche
2 \N Cloves garlic; minced
5 \N Basil leaves
2 \N Sprigs fresh thyme
1 \N Sprigs rosemary
\N \N Salt and pepper to taste
\N \N Cooked lasagne noodles (or lasagne noodles that don't need to be precooked)
1½ ounce Older cheese

submitted by: werd@...

A specialty of one of the nicest restaurants in the Province of Limburg, the Netherlands. -- jennifer freedman **PLEASE NOTE: MOST AMOUNTS IN THIS RECIPE ARE IN METRIC. 1 EUROPEAN OZ = 3 AMERICAN OZ.

Clean and then julienne mushrooms. Melt butter and gently saute the mushroom mixture with chopped onion. Add cognac. When the cognac is warm, light it with a match and allow the flame to die naturally (flambe). Add red wine. Let the liquid penetrate the vegetables. Remove mixture and drain (don't squeeze). Add ham, if desired, and mix. Beat eggs and add cream, creme fraiche, garlic basil, thyme and rosemary. Mix well. Add salt and pepper to taste.

Butter a (preferably) round lasagne pan. Cover bottom with cooked lasagne noodles (or lasagne noodles that don't need to be precooked), then cover with ¼ of the mushroom mixture and then a thin layer of the egg mixture.

Repeat this three times and cover the last layer of egg mixture with 1½ oz of older cheese.

Cook the lasagne in a 150 Celsius (300 Fahrenheit) oven for roughly 40 minutes or until golden brown. Enjoy! DAVE <DAVIDG@...>



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