Good quality pre-prepared lasagne and pasta are a boon for the busy cook. I love the extravagance of open lasagne and this makes it easy.
- 20 g dried porcini mushrooms
- 8 small fresh lasagne sheets
- 20 g butter
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 4 garlic cloves, finely chopped
- 1 tbsp thyme leaves
- 400 g button mushrooms, sliced
- 200 g exotic mushrooms (see Note), sliced
- 250 ml (1 cup) dry white wine
- 150 ml thickened cream
- salt and black pepper, to taste
- ⅓ cup chopped chives, plus extra to garnish
- 80 g rocket leaves
- 300 g chilled washed rind cheese, thinly sliced
- green salad, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place the dried porcini mushrooms in a bowl, cover with hot water and soak for 5–10 minutes. Drain.
- Meanwhile, cook the lasagne sheets in a large saucepan of salted boiling water according to packet instructions. Refresh under cold running water, then drain and separate into a single layer on a baking paper lined tray.
- Heat the butter and oil in a large heavy–based frying pan over medium heat. When the butter is foaming, add the onion and cook for 2 minutes, then add the garlic and cook, stirring regularly, for another 2 minutes or until softened. Add the thyme, sliced mushrooms and drained porcini to the pan and cook for 2-3 minutes or until tender.
- Add the wine to the pan and bring to the boil. Reduce the heat and simmer until the liquid has reduced by half. Add the cream and season to taste with salt and black pepper. Return the mixture to a simmer. Stir the chives and rocket leaves into the mixture until just wilted, then remove from the heat.
- To serve, preheat a grill to high. Place one square of lasagne on each of four shallow heatproof plates and divide half the mushroom mixture on top. Place another square on top, then divide half the cheese among each plate. Repeat with remaining lasagne sheets, mushrooms and finish with cheese. Place the lasagne under the preheated grill and cook until the cheese is bubbling. Garnish with extra chives and serve with a green salad, if desired.
• Exotic mushrooms are often available in a mixed pack. Otherwise use oyster mushrooms and king mushrooms. If small enoki mushrooms are in the pack, pan fry them first and use as a garnish on the top of the lasagne.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.