Mushroom Lasagna

As I walked around the corner at our local farmers market,The Shed on Route 59, Natalie's fabulous fresh exotic mushrooms were just begging to be made into something yummy.  Something that will allow the flavours to come out, and not be overpowered by meat or tomatoes or something similar.  I must add that these mushrooms never even made it to the fridge, lunch was on the way.............

 

 

 

Ingredients

 

1 tablespoons butter

1 tablespoons flour

500ml milk

1 cup grated cheddar cheese

lasagna sheets

3 tablespoons olive oil

1 red onion, chopped

1 clove garlic, crushed

150g exotic mushrooms (shiitake, portabellini,

shimeji, king oyster)

150g button mushrooms

salt and pepper

extra grated cheese

 

Method

 

1. Melt the butter slowly in a pot.

2. Add the flour and stir in well.

3. Slowly start adding the milk to the butter and flour mix, whisking all the time.

4. Whisk until the sauce has thickened, remove from the stove.

5. Add in the cup of grated cheese and stir until the cheese has melted. Set aside.

6. Add the olive oil to a frying pan and add in the chopped onion.

7. Add in the crushed garlic and cook until soft.

 

 

8. Slice the mushrooms and add to the pan. Season with salt and pepper.

 

 

9. Cook until they are slightly brown.

10. In the meantime, bring a pot of water to the boil with some salt and cook the required amount of lasagna sheets until they are soft.

11. When soft, drain the sheets and set aside.

12. In a Pyrex dish first layer a small amount of cheese sauce, followed by lasagna sheets to cover the base. Then layer in some of the mushroom mix followed by another layer of lasagna sheets.  Start again with the cheese sauce and continue with the layers until you reach the top of the Pyrex dish, ending in a layer of the cheese sauce.

 

 

 

13. Sprinkle over the extra grated cheese, and bake in a moderate oven for about 30 minutes.