Wild Mushroom Lasagne
| Yield: | 10 Servings |
| Categories: | Pasta |
| 7 | oz | Cultivated mushrooms |
| 5 | oz | Large oyster mushrooms |
| 3 | oz | Shiitakes |
| 3 | oz | Chantarelles |
| 1 | oz | Butter |
| 1 | oz | Chopped onion |
| 1/3 | c | Cognac |
| 1/3 | c | Red wine |
| 2 | oz | Julienned ham; if desired |
| 10 | Eggs | |
| 1 1/3 | c | Heavy cream |
| 1 | c | Creme fraiche |
| 2 | Cloves garlic; minced | |
| 5 | Basil leaves | |
| 2 | Sprigs fresh thyme | |
| 1 | Sprigs rosemary | |
| Salt and pepper to taste | ||
| Cooked lasagne noodles (or lasagne noodles that don't need to be precooked) | ||
| 1 1/2 | oz | Older cheese |
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