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Free-form mushroom lasagne with burnt butter sauce
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
No-bake, easy and ultra smooth dessert sheets.
Ingredients:
  • 150g butter
  • 3 garlic cloves, thinly sliced
  • 400g mixed mushrooms (such as oyster and shiitake), trimmed, sliced (see note)
  • 200g Swiss brown mushrooms, thickly sliced
  • Pinch of freshly grated nutmeg
  • 8 fresh lasagne sheets
  • 12 fresh sage leaves
  • 30g (1/4 cup) walnut halves, coarsely chopped
  • 85g (1/3 cup) creme fraiche or sour cream
  • Baby rocket leaves, to serve
Instructions:
  • In a large frying pan over medium-high heat, melt 50g of butter until sizzling. Sauté the garlic for 2 minutes until fragrant and just turning golden. Add the mushrooms and cook for 3-4 minutes until they start to soften. Take off the heat and sprinkle in the nutmeg, then season to taste.
  • Cook lasagne sheets in pairs in a large pot of boiling salted water for 4 minutes until al dente. Transfer to a baking tray, tear in half, and cover with plastic wrap to keep them moist.
  • In a small saucepan over medium heat, melt the remaining butter until it turns foamy and golden. Add the sage and cook for 3 minutes, swirling occasionally until the sage turns crisp. Remove from heat and stir in the walnuts.
  • Assemble individual plates with a layer of lasagne sheet topped with creme fraiche or sour cream, followed by the mushroom mixture. Repeat layering process with remaining ingredients, finishing with the butter mixture. Garnish with baby rocket before serving.

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