Wild Mushroom Lasagna
Wild Mushroom Lasagna
Ingredients
Fava Bean Coulis
- 2 Tbsp olive oil
- 2 Tbsp shallots minced
- 1 cup fresh fava beans shelled and peeled
- 1 cup vegetable stock
- 1 cup organic baby spinach
- Kosher salt and fresh ground pepper
Lasagna
- 2 Tbsp olive oil
- 1 cup cippolini thinly sliced
- 6 cloves fresh garlic minced
- 8 cups assorted mushrooms chantrelles, crimini, oyster, morels
- 1/2 cup heavy cream
- 1/4 cup Straus Dairy crème fraiche
- 1/2 cup fresh dandelion greens chopped
- 2 Tbsp fresh chives chopped
- Kosher salt and fresh ground pepper
- 24 each two-inch squares fresh pasta cooked al dente and cooled
Instructions
For the Fava Bean Coulis:
- Heat oil in a saucepan on medium heat; add shallots and cook for 1 minute. Add fava beans and cook for 2 minutes. 2. Add vegetable stock; simmer for 5 minutes; remove from heat; add spinach and stir until wilted.
- Place in a blender and puree. Adjust seasoning and reserve.
For the Lasagna:
- Heat oil in a sauté pan over medium heat and add cippolini and garlic; cook until tender.
- Add mushrooms and cook for 5 minutes. Add heavy cream and cook for 2 minutes. Remove from heat and stir in the crème fraiche, dandelion greens and chives. Add salt and pepper to taste.
- Heat pasta briefly in boiling water; drain and reserve.
- To assemble, place one pasta sheet in center of plate and spoon mushroom mixture over; cover with second pasta sheet and spoon mushroom mixture over; cover with third pasta sheet. Spoon the fava bean coulis over and around lasagna, along with any excess mushrooms.
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