Mushroom Open Lasagne

Step 1

Place the dried porcini mushrooms in a bowl, cover with hot water and soak for 5–10 minutes. Drain.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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Note

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• 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.