Name: Lasagne with Wild Mushrooms & Truffle Oil
Yield: Ingredients For 6
Cuisine: Italy
Ingredients: 850 ml / 1½ pt milk; ¼ nutmeg, grated; 450 g / 1 lb flat-cap cultivated mushrooms; 150 ml / ¼ pt double cream; 30 g / 1 oz dried cèpes; 3 garlic cloves; salt and pepper; 85 g / 3 oz freshly grated Parmesan cheese, to serve; 55 g / 2 oz flour; 225 g / ½ lb packet pre-cooked lasagne; 1 small white truffle (optional), to serve; large handful of flat-leaf parsley; 4 tbsp olive oil; 55 g / 2 oz butter; 1 tbsp truffle oil, plus more for serving (optional)

Preparation info

Ingredients For
6

Difficulty
Easy

Appears in

Quaglino's

By Richard Whittington and Martin Webb

Published 1995

About

Lasagne is still most often eaten in its classic Bolognese version, with layers of rich meat ragù and béchamel. This version uses wild mushrooms and is served seasonally with truffle shaved over. If you are a mushroom hunter, then any mixture of woodland fungi will do. If you wish to buy fresh cèpes then grit your teeth – there is no getting away from the expense of these ingredients. However, help is to hand: by adding a small percentage of dried cèpes to flat-cap cultivated mushrooms and