Wild Mushroom Lasagne

Name: Wild Mushroom Lasagne
Yield: Serves 4
Ingredients: 1 kg wild mushrooms; 3 garlic cloves; 3 good sprigs of fresh thyme; (or dried pasta; follow the pack instructions); 4 medium eggs; 300 g Italian ‘00’ plain flour; freshly grated black pepper; 200 g semolina flour; olive oil; 2-4 medium egg yolks; large-flaked sea salt; freshly grated nutmeg; 1 kg spinach; 50 ml single cream; 50 g Parmesan cheese, freshly grated; 300-350 g sheep’s curd or soft fresh goat’s cheese

Preparation info

Serves
4

Difficulty
Medium

Appears in

What to Eat Now (Autumn & Winter)

By Valentine Warner

Published 2008

About

This makes a comfortable block of flats for mushrooms to cohabit with sheep’s curd, and spinach if it’s in town. The ingredients are few, as I tend to enjoy mushrooms when tampered with as little as possible. Although there are some good dried lasagnes, making fresh pasta is a meditative and soothing pastime, so go and get a pasta mangle. Remember that you don’t have to ignore this recipe because you don’t have any wild mushrooms. You can buy selections or simply replace them with cultivate