Wild Mushroom & Gubbeen Lasagne
Donal Skehan
Donal Skehan
Recipe - Beacon Court
Wild Mushroom & Gubbeen Lasagne
Prep Time25 Minutes
Servings4
Cook Time50 Minutes
Ingredients
Dunnes Stores Pure Olive Oil 250ml
Avonmore Unsalted Butter 227g
Dunnes Stores Irish Chestnut Mushrooms 250g
Dunnes Stores Irish Closed Cup Mushrooms 250g
Dunnes Stores Rustic Irish Garlic
Dunnes Stores Fresh Herb Thyme 20g
Dunnes Stores Flavoursome Shallots 300g
Dunnes Stores My Family Favourites Plain Flour 2kg
Knorr Vegetable Stock Cubes 8 x 10 g
Dunnes Stores Double Cream 250ml
Dunnes Stores Crème Fraîche 200ml
Dunnes Stores Lasagne Sheets 500g
Dunnes Stores Tender Baby Spinach Leaves 150g
Dunnes Stores Grated Mozzarella 275g
Dunnes Stores Parmigiano Reggiano Grated 80g
Dunnes Stores Gubbeen Cheese 165g
Dunnes Stores Fresh Herb Flatleaf Parsley 30g
Dunnes Stores Sea Salt Grinder 100g
Dunnes Stores Ground Black Pepper 40g
Directions
INGREDIENTS
- 3 tbsp olive oil
- 50g unsalted butter
- 400g mixed mushrooms (chestnut, king oyster, oyster, wild)
- 3 cloves garlic
- 4 sprigs fresh thyme
- 2 banana shallots, finely sliced
- 25g plain flour
- 450ml vegetable stock
- 60ml double cream
- 3 generous tbsp crème fraîche
- 300g fresh lasagne sheets
- 200g baby leaf spinach
- 50g grated mozzarella
- 75g grated Parmesan
- 150g Gubbeen cheese, thinly sliced or grated
- A handful of parsley, finely chopped
- Sea salt & freshly ground black pepper
METHOD
- Preheat the oven to 180°C fan / 200°C / Gas Mark 6.
- In a large ovenproof sauté pan, heat half the olive oil and half the butter over a medium-high heat and fry the mushrooms for 5-7 minutes until they are golden and a little crisp. You may need to do this in batches. Add the garlic and thyme and fry for a minute more, season well and then tip onto a plate.
- Add the rest of the oil to the pan and gently fry the shallots for 5 minutes until softened. Add the rest of the butter and when melted add the flour and cook out for 1-2 minutes. Gradually add the stock until you have a smooth thick sauce, then add the cream, crème fraîche and season well with salt and pepper.
- Stir the mushrooms back into the sauce, then add the spinach and cook for 1–2 minutes until just wilted.
- Lightly grease a medium lasagne dish (approximately 20 x 30cm). Spread a thin layer of mushroom sauce over the base, then top with a layer of lasagne sheets. Continue layering with the mushroom sauce, lasagne sheets and a little of the Gubbeen cheese, repeating until all the ingredients are used.
- Finish with a final layer of crème fraîche and scatter over the mozzarella and Parmesan, then arrange the remaining Gubbeen cheese on top.
- Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for a further 15–20 minutes, until the pasta is tender and the top is golden, bubbling and crisp around the edges.
- Leave to rest for 10 minutes before serving. Finish with a sprinkle of chopped parsley and serve with a crisp green salad.
25 minutes
Prep Time
50 minutes
Cook Time
4
Servings
Recipe
INGREDIENTS
- 3 tbsp olive oil
- 50g unsalted butter
- 400g mixed mushrooms (chestnut, king oyster, oyster, wild)
- 3 cloves garlic
- 4 sprigs fresh thyme
- 2 banana shallots, finely sliced
- 25g plain flour
- 450ml vegetable stock
- 60ml double cream
- 3 generous tbsp crème fraîche
- 300g fresh lasagne sheets
- 200g baby leaf spinach
- 50g grated mozzarella
- 75g grated Parmesan
- 150g Gubbeen cheese, thinly sliced or grated
- A handful of parsley, finely chopped
- Sea salt & freshly ground black pepper
METHOD
- Preheat the oven to 180°C fan / 200°C / Gas Mark 6.
- In a large ovenproof sauté pan, heat half the olive oil and half the butter over a medium-high heat and fry the mushrooms for 5-7 minutes until they are golden and a little crisp. You may need to do this in batches. Add the garlic and thyme and fry for a minute more, season well and then tip onto a plate.
- Add the rest of the oil to the pan and gently fry the shallots for 5 minutes until softened. Add the rest of the butter and when melted add the flour and cook out for 1-2 minutes. Gradually add the stock until you have a smooth thick sauce, then add the cream, crème fraîche and season well with salt and pepper.
- Stir the mushrooms back into the sauce, then add the spinach and cook for 1–2 minutes until just wilted.
- Lightly grease a medium lasagne dish (approximately 20 x 30cm). Spread a thin layer of mushroom sauce over the base, then top with a layer of lasagne sheets. Continue layering with the mushroom sauce, lasagne sheets and a little of the Gubbeen cheese, repeating until all the ingredients are used.
- Finish with a final layer of crème fraîche and scatter over the mozzarella and Parmesan, then arrange the remaining Gubbeen cheese on top.
- Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for a further 15–20 minutes, until the pasta is tender and the top is golden, bubbling and crisp around the edges.
- Leave to rest for 10 minutes before serving. Finish with a sprinkle of chopped parsley and serve with a crisp green salad.