Mushroom Lasagna with Tomato Salad

Rating: 3.6 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)

Pasta dough:

Mushroom puree:

Tomato salad:


Pasta dough: Coarsely grind the peppercorns. Blanch briefly in boiling hot salted water, drain and rinse well. Mix the durum wheat flour with the salt, eggs, olive oil, blanched pepper and chopped parsley to make a smooth dough. Form the dough into a ball, wrap in plastic wrap and rest in the refrigerator for about 1 hour.

Mushroom puree: roughly dice the mushrooms. Heat the clarified butter in a frying pan, sauté the three diced shallots and the two cloves of garlic in it without coloring. Add the mushrooms, season with salt and pepper and roast. Extinguish with 150 ml of white wine, bring to the boil once and add 150 ml of whipped cream. Season with the grated lemon zest. make everything together for about 15 minutes, until you get a creamy mixture. Whisk with a hand mixer to a smooth puree.

Roughly dice the brown stone mushrooms. Again heat 20 g clarified butter in a frying pan, fry the mushrooms in it until golden brown. Add the two diced shallots and the chopped garlic clove and fry until crispy. Season with salt and chili. Add the parsley and thyme leaves and remove from the heat.

Roll out the pasta dough into thin sheets using a pasta machine. Butter a gratin dish, fill in a pasta sheet.

Spread some of the mushroom puree on it and sprinkle a little bit of the fried mushrooms on top.

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