Recipe | Porcini Mushroom Lasagne

During lockdown my business disappeared overnight so I needed to do some mega hustling to keep things going. I’ve had a lifetime love of cooking I started Sherwood Suppers - a local dinner delivery service with a changing weekly menu of comfort food.

Hands down the most popular supper was Porcini Mushroom lasagne. Honestly I wasn’t able to make it for about a year, as making 70 a week really does put you off a dish but I’m back with it and love it!

Here’s how to make it:

Serves 4 in an average size lasagne dish

65g flour

150g butter

3 garlic cloves chopped

2 x boxes of chestnut mushrooms

30g of dried porcini mushrooms

1 glass of white wine

handful of chopped parsley

500ml of vegetable stock

500ml of milk

cream (if you have some)

1/2 lemon zest and juice

salt + pepper

grated parmesan or grana padano

grated mozzarella

lasagne sheets

How to

  1. Soak porcini mushrooms in 300ml of very hot water

  2. slice and fry mushrooms with the chopped garlic in half the butter

  3. make a roux using the remaining butter and flour

  4. slowly add stock and milk to create bechamel

  5. let thicken and then add wine, lemon juice and zest, chopped parsley and dash of cream if you have it

  6. add porcini mushrooms and soaking liquid and cook a bit more to re-thicken and then add fried mushrooms and any liquid

  7. season really well

  8. layer up on dish on repeat > sauce > lasagne sheets > grated cheese > and then loads of grated cheese on top

  9. medium oven for 30-40mins

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