Porcini Lasagna

Name: Porcini Lasagna
Yield: Serves 4–6
Cuisine: United Kingdom
Ingredients: freshly grated nutmeg; 2 tbsp freshly grated Parmesan cheese; 3 tbsp chopped flat-leaved parsley; olive oil, for greasing; 12 sheets of oven-ready lasagne; 1.25 litre/ 2 pint milk; 225 g/ 8 oz fresh mushrooms, wiped and sliced; salt and pepper; 2 garlic cloves, peeled, smashed and chopped; 30 g/1 oz butter; 60 g/ 2 oz flour; 60 g/ 2 oz butter; 85 g/ 3 oz dried mushrooms

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Ingredients

85 g/ 3 oz dried mushrooms
225 g/ 8

Europe
United Kingdom
Main course
Side dish
Vegetarian

Method

Pour hot water over the dried mushrooms in a small bowl and leave to rehydrate.

Make a béchamel sauce: melt the butter in a heavy pan and stir in the flour. Cook gently, stirring, for about 1 minute, then add the milk and cook, stirring, until thick and smooth. Season with salt, pepper and nutmeg. Cook gently for 20 minutes, stirring regularly.

Rinse the plumped dried mushrooms,