Thursday, 17 December 2009
Mushroom lasagne Christmas party
Tonight Silka and I had Polly, TJ, Eleanor and Stewart over for a Christmas dinner party for local people. Oh yes. Only people who know, live in and love N4 allowed.
Apart from Eleanor who only knows and loves N4.
Kiln roasted salmon terrine
Pan fried mixed peppers
Courgettes in yoghurt and mustard
The lasagne was made yesterday, left overnight in the fridge, and cooked tonight. This serves 8 (we had two portions left over and we ate well)
500g flat mushrooms
250g chestnut mushrooms
250g shitake mushrooms
125g baby button mushrooms
85g porcini mushrooms (rehydrated)
When done, I folded them all in to a sauce made from
300ml mushroom stock (from the porcini water)
2 pints semi skimmed milk
salt / ground pepper
The sauce was a bit too liquid so I boiled it down for a while before I folded in cheese
The cheese was a mix of
1/3 strong cheddar
I seasoned the sauce with this cheese until it tasted right, I grated too much cheese and saved a fair bit for the next time I need it (Saturday). When the sauce was ready, I mixed in the veg and seasoned it with a lot of pepper.
Then I took a large lasagne dish and layered this mix, sheets of pasta, lyod grossman wild mushroom sauce with fresh buffalo mozerella, repeat... until the dish was full. Then grated parmesan over the top.
Proportions were about 3/4 cheese sauce with veg and 1/4 tomato sauce with mozerella.
Then 25 minutes at 180 degrees.