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
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Soak porcini mushrooms in 300ml of very hot water
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slice and fry mushrooms with the chopped garlic in half the butter
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make a roux using the remaining butter and flour
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slowly add stock and milk to create bechamel
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let thicken and then add wine, lemon juice and zest, chopped parsley and dash of cream if you have it
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add porcini mushrooms and soaking liquid and cook a bit more to re-thicken and then add fried mushrooms and any liquid
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season really well
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layer up on dish on repeat > sauce > lasagne sheets > grated cheese > and then loads of grated cheese on top
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medium oven for 30-40mins
