John Myers
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Chanterelle Lasagna
The perfect chanterelle lasagna recipe with a picture and simple step-by-step instructions.
For the sauce:
- 30 g Branded butter
- 30 g Flour
- 200 ml Vegetable broth
- 200 ml Milk
- Pepper and salt
Also:
- 6 Lasagne sheets without cooking
- 1 tablespoon Bacon strips – lean
- 1 Diced onion
- 2 Servings Frozen chanterelles **
- 1 Fresh tomato
- 1 Chopped parsley
- 100 g Gratin cheese mild
- For the sauce, sweat the flour in the melted butter for about 2 minutes, then gradually add the broth and milk, stirring constantly, and simmer the sauce for about 7 minutes over a mild heat, stirring occasionally again. Remove from heat, season with salt and pepper and set aside.
- For the chanterelle filling, fry the bacon in a dry pan, fry the onion cubes until translucent and add the frozen chanterelles until they are thawed. During this time remove the seeds from the tomato and cut the pulp into cubes. Also season the mushrooms lightly with pepper and salt.
- Prepare two portion casserole forms, pour in a saucepan, place a lasagne sheet on top and cover with sauce. Add half of the chanterelles and dress them up with diced tomatoes and half of parsley (the eyes eat too); Put some more sauce over it and put on a second sheet of lasagne.
- Layer the sauce, chanterelles, tomatoes, parsley, sauce and the last sheet of lasagne on top again. Finish with sauce, sprinkle with gratin cheese and bake in the preheated oven at 180 degrees for 40 to 45 minutes.
- Bon appetit !!
- ** A serving of frozen chanterelles is 250 g raw mushrooms for me. How I prepare them for the freezer is already here in the cookbook: Freezing chanterelles
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