Ingredients for Free Form Lasagna With Wild Mushrooms And Parmesan Cream
- 4-6 lasagna noodles
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 oz mixed fresh mushrooms
- 1 teaspoon fresh rosemary
- 1/2 cup heavy cream
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
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How to Make Free Form Lasagna With Wild Mushrooms And Parmesan Cream
- Clean 8 oz of mixed mushrooms (oyster, shiitake, button, etc.), remove stems, and slice 1/4 inch thick.
- Cook 4-6 lasagna noodles or egg roll wrappers in boiling salted water until al dente.
- Remove and drain noodles, gently separating any that stick together.
- In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat until butter melts and foam subsides.
- Add the sliced mushrooms and cook undisturbed for 2-4 minutes until browned on one side.
- Sprinkle with 1 teaspoon fresh rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until tender (about 3 minutes).
- Transfer cooked mushrooms to a plate.
- Return the skillet to medium heat.
- Pour in 1/2 cup half-and-half (or heavy cream) and add 2 tablespoons grated Parmesan cheese, stirring constantly until cheese melts completely.
- Remove from heat and season with salt and pepper to taste.
- Quickly dip each noodle/wrapper into the sauce, turning to coat both sides.
- Place one coated noodle on a serving plate.
- Scatter half of the cooked mushrooms over the noodle.
- Dip another noodle/wrapper and drape it slightly askew over the mushrooms.
- Drizzle with remaining sauce and sprinkle with remaining Parmesan cheese.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
12g
Fat
128g
Carbs
13g
