Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 42

A real treat when wild mushrooms are in season.

Preparation time: 20 minutes

Cooking time: 4¼ hours

Serves 4

100g (3½oz) chilled butter, cubed, plus extra for greasing

750g (1lb 10oz) mixed wild mushrooms, such as morels, ceps and shiitake, wiped and cut into large wedges or thick slices

2 tbsp olive oil

Sea salt and freshly ground black pepper

3 tbsp dry white wine

1 garlic clove, peeled and crushed

16 sheets fresh or dried lasagne

200ml (7fl oz) crème fraiche

2 tbsp finely chopped fresh flat-leaf parsley

50g (2oz) freshly grated Parmesan cheese, plus extra to serve

Butter the inside of the slow cooker dish. Place the mushrooms in the dish, add half of the butter, olive oil, 1 teaspoon of salt, the wine and garlic and mix well. Cover with the lid and cook on low for 4 hours or until softened.

About 30 minutes before you wish to eat, bring a large saucepan of salted water to the boil over a high heat. Place a clean tea towel onto a clean surface. Drop each lasagne sheet into the water for 1 minute or according to the packet instructions, then remove with a slotted spoon and place onto the prepared tea towel. Repeat with the other sheets, placing them in a single layer on the tea towel and interleaving them with more tea towels as required so that the lasagne sheets do not touch each other.

Place the crème fraîche and remaining butter in a small saucepan and warm over a medium heat until the butter has melted, then whisk the mixture until combined. Season the mushrooms and add the parsley.

Preheat the grill to its highest setting. Place a sheet of lasagne onto a warm deep serving plate. Top with a spoonful of the mushroom mixture and a drizzle of the crème fraîche sauce. Repeat three times finishing with the sauce. Sprinkle with Parmesan cheese and cook under the grill for 2–3 minutes or until golden. Keep warm while you repeat with the other plates.