Jul 31, 2022
Cheesy Mushroom Lasagne
Ingredients
700 g mixed mushrooms, thinly sliced
1 brown onion, diced
3 clove garlic, minced
1 tsp dried oregano
2 fresh thyme sprigs
400 ml tomato passata
1 bunch silverbeet, roughly chopped
300 g fresh ricotta
2 ½ tbsp corn flour
300 ml full cream milk
400 g mozzarella cheese, grated
150 g parmesan cheese, grated
375 g fresh lasagne sheets
Salt and pepper
Directions
Preheat the oven to 180C.
Place a large fry pan on medium heat with a drizzle of olive oil. Add the sliced mushrooms in batches, sauté while stirring until they are lightly golden. Remove from the pan and set aside. Repeat the process for the remaining mushrooms.
Using the same frypan, sauté the diced onion and minced garlic on medium heat with a drizzle of olive oil.
Add the mushrooms back to the fry pan along with the dried oregano, thyme, tomato passata and a good pinch of seasoning. Stir through, allow to simmer for few minutes. Set aside.
Steam the silverbeet until wilted, drain and add to a mixing bowl along with the ricotta. Using a fork fluff up the ricotta and stir through to combine. set aside.
To make the white sauce; combine the cornflour and a couple of tbsp of milk into a small saucepan. Stir well to combine and to remove any lumps, add the remaining milk and place on low to medium heat. Stir constantly while the sauce thickens, once the consistency is creamy add a good pinch of pepper and 1/2 cup of parmesan cheese. Stir through then set aside.
Place a layer of lasagne sheets on the base of a large rectangle baking dish. Spoon over a layer of silverbeet and ricotta mixer followed by a layer of the mushroom mixture, finish off with a spoonful of the creamy white sauce and a sprinkle of mozzarella cheese. Repeat the layering process. Finish off with a good layer of cream sauce over the top followed by more mozzarella and the parmesan cheese.
Place in the oven to bake for 50 minutes or until golden in colour and the pasta sheets are cooked through. Remove and allow to sit for a few minutes before serving.
Dec 13, 2021
Mushroom Grazing Board
Ingredients
Mushroom & Lentil Rolls
3 sheets puff pastry
3 cups finely sliced mushrooms (this recipe uses white button mushrooms and swiss brown mushrooms)
2 stalks celery, finely sliced
1 brown onion, finely sliced
3 garlic cloves, crushed
1 tbsp olive oil
2 eggs (one for the mixture, one to bind and coat)
2 cups baby spinach, chopped
1 tbsp fennel seeds
3 tbsp parsley, finely chopped
1 grated green apple
400 g can lentils, drained
¼ cup grated Parmesan cheese or ½ cup of tasty cheese
¼ cup white sesame seeds
Your favourite tomato chutney to serve
Mini Roasted Mushrooms
20 mini white button mushrooms
1 tbsp extra virgin olive oil
2 garlic cloves, finely sliced
1 tbsp oregano
1 tsp chilli flakes (optional)
Grated Parmesan cheese, to go on top
Sautéed Mushrooms
1 cup sliced mushrooms (this recipe uses white button mushrooms and swiss brown mushrooms)
1 garlic clove, minced
1 tbsp olive oil
Directions
Preheat your oven to 180 degrees
For the rolls, line two large baking trays with baking paper
In a medium-sized saucepan, pre-heat the olive oil and sauté the garlic and onion for 2-3 minutes. Add the diced mushroom and sauté for an additional 3 minutes or until soft
Add the mushroom mix to a large bowl and combine with the remaining ingredients (excluding the puff pastry, one egg, sesame seeds and chutney)
Cut each pastry down the centre
Fill the middle of the pastry with mushroom mix and coat one side (lengthways) of the pastry with egg
Fold the pastry so the two sides join, press firmly. Coat with additional egg and sprinkle with sesame seeds. Cut the pastry into 4-5 mini rolls.
Repeat this process until the mushroom mix has been used in its entirety
Place the rolls into the oven for ~30 minutes or until golden
When the rolls have 20 minutes left, line a small baking tray with baking paper and add the button mushrooms to the tray and drizzle over the olive oil
Top each button mushroom with a slice of garlic and a sprinkle of oregano and chilli. Grate Parmesan cheese over the mushrooms and place into the oven for 15 minutes
Prepare additional sautéed mushrooms for serving purposes by heating 1 tbsp of olive oil in a large frypan, 1 clove of minced garlic and 1 cup of your favourite mushrooms. Cook until golden and set aside.
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