Some really beautiful mushroom varieties are popping up at the market at the moment. So, I was delighted when Kat chose mushrooms for The Mum & The Chef this week. It doesn’t really matter what variety of mushrooms you use for this dish but it’s good to mix up the textures and flavour. A combination of different types of mushrooms will work best. With the help of wild mushroom specialist Damien Pike and his wonderful staff (who have a mushroom for everything) at the Prahran Market, I chose a portobello mushroom for its stronger flavour and firm texture and the slippery jacks, which have just come into season for a milder, softer accompaniment.
Just in case you haven’t read about The Mum & The Chef project before, here’s the lowdown –
Fellow food blogger and cafe owner Katrina Higham from Windsor Deli (my local fave) and I, have joined forces for a while. Each fortnight or so, we will choose a fresh seasonal ingredient and independently come up with some recipes featuring our chosen ingredient. We’ve called it – The Mum and the Chef, where Kat (a fully qualified chef) will share her culinary expertise, and I’ll share my home cooking and kid friendly ideas. It’s going to be interesting to see what we both come up with.
For more mushroom recipes & inspiration, check out the following Mum & The Chef contributors:
40g plain flour
200mls hot chicken stock
40g parmesan, grated
salt & pepper
250g assorted mushrooms
2 garlic cloves, finely chopped
1 stem thyme, leaves picked
1 tbs butter
fresh lasagna sheets (good quality)
extra butter and parmesan cheese
Pre heat oven to 180c
Get started with the bechamel. Melt the butter in a medium non stick saucepan and whisk in the flour. Stir for a few minutes until the mixture starts to golden. Pour the milk in gradually whisking as you go to prevent lumps from forming. Switch to a wooden spoon and keep stirring and add the stock. Allow to thicken for 10 minutes, stirring every once in a while. Add the parmesan and season with salt and pepper to taste. It should be a nice thick, smooth sauce. Feel free to add more cheese if you prefer.
Melt the butter in a fry pan and saute the mushrooms with the garlic and thyme until starting to soften.
Season and set aside.
Butter a square casserole dish and cutting the lasagna sheets to size layer the pasta on the bottom of the dish. Spread a layer of bechamel and scatter some mushrooms on top. Repeat this process over and over finishing with a layer of pasta on top.
Dot the top of the pasta with butter and extra parmesan cheese and bake for 30 minutes or until golden and the pasta is cooked through.