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Open lasagne with mushrooms, tarragon and goat's curd
Open lasagne with mushrooms, tarragon and goat's curd
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevated lasagna with French tarragon, wholegrain mustard, and garlic.
Ingredients:
  • 80ml olive oil
  • 300g Swiss brown mushrooms, sliced
  • 200g enoki mushrooms, trimmed
  • 3 garlic cloves, crushed
  • 185ml vegetable stock
  • 62.50 ml fresh French tarragon leaves
  • 125ml cream
  • 46.80 gm wholegrain mustard
  • 4 sheets (about 190g) fresh lasagne
  • 150g fresh goat's curd
Instructions:
  • In a large heavy-based frying pan over high heat, warm 2 tablespoons of oil. Sauté Swiss brown mushrooms for 2 minutes until lightly browned, then add enoki mushrooms and garlic and cook for 1 minute. Stir in stock and 2 tablespoons of tarragon, simmer for 3 minutes. Add cream and mustard; cook until sauce slightly thickens, about 3 minutes. Season with salt and pepper to taste.
  • Cut the lasagne sheets into three equal pieces. Boil the lasagne in a large pot of salted water for 1-2 minutes until tender. Drain and toss with the remaining oil to prevent sticking.
  • Lay a lasagne sheet on each plate and generously spoon over the flavorful mushroom sauce. Add dollops of creamy goat's curd. Repeat layers by adding more pasta, mushroom mix, and goat's curd. Finish with a sprinkle of fresh tarragon leaves.

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