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Sunbeam MX9500 Planetary Mixmaster Manual

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Recipes continued
Triple Mushroom, Parmesan and Truffle
Lasagne
Serves: 6-8
1 quantity traditional pasta
1 cup grated parmesan cheese
150g Portobello mushrooms, thickly sliced
Béchamel Sauce:
100g butter
½ cup plain flour
4 cups milk
1 cup grated parmesan cheese
½ cup ricotta cheese
1 tablespoon truffle oil
Mushroom Filling:
1 tablespoon olive oil
2 cloves garlic, crushed
2 onions, finely chopped
500g Portobello mushrooms, chopped
200g brown mushrooms, chopped
200g shiitake mushrooms, chopped
1 cup white wine
4 sprigs fresh thyme
1 cup thickened cream
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
1. Béchamel Sauce: Melt butter in a medium
saucepan over medium heat. Add flour and
stir to form a paste. Slowly add milk, while
stirring. Bring to a simmer. Stir constantly
until thickened. Remove from heat. Stir
through parmesan, ricotta and truffle oil.
Season to taste with salt and pepper. Set
aside.
2. Mushroom Filling: Heat oil in a large
saucepan over medium heat. Add garlic,
onion and mushrooms. Cook for 5-6
minutes or until mushrooms have softened.
Add wine and allow to reduce by half. Add
thyme, cream and lemon juice. Bring to a
simmer and cook for a further 2 minutes.
Season to taste with salt and pepper. Set
aside.
3. Preheat oven to 180°C. Grease a large
casserole dish, 20 x 30cm.
4. Place pasta sheets on the base of casserole
dish. Layer with mushroom sauce and
béchamel. Continue to layer in order and
top with a final layer of pasta. Top pasta
with parmesan cheese and thick slices of
portobella mushrooms. Cover with tinfoil.
Bake for 20 minutes. Remove foil and cook
for a further 15 minutes or until parmesan
is golden. Serve.
… 44 …


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