Karljohan mushroom lasagne

Name: Karljohan mushroom lasagne
Cook time: P1H30M
Total time: P1H30M
Yield: 4 servings
Ingredients: 1 liter milk (3%); 100 gram butter; 1 3/4 deciliter veteran; 1/2 teaspoon salt; 500 gram karljohansvamp; 1 piece garlic divide; 2 tablespoon olive oil; 1/2 teaspoon salt; 1 pinch black pepper; 50 gram butter (+ extra to the shape); 2 tablespoon white wine; 2 deciliter hacked parsley; 1 pinch black pepper; 300 gram lasagna plates; 3 deciliter finished parmesan

Preparation Time--

Cooking Time1 h 30 m

Ingredients15

DifficultyMedium

Alma Blom

When you don’t know what to do with this year’s harvest of carl johan fungus, try a white mushroom lasagna without tomato sauce. The recipe, which in Italy is called Lasagne funghi porcini, is a creamy lasagne with carlyohan mushroom, parmesan, white wine and bechamel sauce. Perfect in late summer or as comfort food a cold autumn night.

Categories
Main course Dinner
Yields
4Servings
Cooking Methods
Gratinized

Ingredients

4 servings

Step: 1
1 l milk (3%)
Step: 2
100 g butter
Step: 3
1 3/4 dl veteran
Step: 4
1/2 tsk salt
Step: 5
500 g karljohansvamp
Step: 6
1 pc garlic divide
Step: 7
2 msk olive oil
Step: 8
1/2 tsk salt
Step: 9
1 krm black pepper
Step: 10
50 g butter (+ extra to the shape)
Step: 11
2 msk white wine
Step: 12
2 dl hacked parsley
Step: 13
1 krm black pepper
Step: 14
300 g lasagna plates
Step: 15
3 dl finished parmesan

Instructions

Step: 1
Bechamel sauce: Heat the milk in a pot. Melt the butter in another pot and aim down the flour during stirring. Stir until it gets creamy on weak heat.
Step: 2
Add the milk, a little at a time during resting. Allow to sink at weak heat for a few minutes, during stirring, until it thickens. Taste with salt.
Step: 3
Put the oven at 200°C.
Step: 4
Lasagna: Answer or rinse the fungus well. Cut in discs. Scale and slice the garlic.
Step: 5
Heat up a big pan with oil. The fresh mushroom and garlic with salt and pepper a few minutes. Add half of the butter and fry until the fungus becomes golden brown. Pour the wine and let boil in. Take from the heat and mix in parsley.
Step: 6
Lubricate an oven-safe form, about 30 x 20 cm (for 4 ports) with butter. Add in lasagna plates so that it covers the bottom. Then unwind the bechamel sauce, sponge milling and parmesanen with lasagne plates. Finish with beamel, parmesan and click on the rest of the butter.
Step: 7
Set in the middle of the oven 25-30 minutes, until it is golden brown and the plates are soft.
Step: 8
For serving: Serve with a salad.

Näring

Calories	1005kcal
Carbohydrates	91g
Fat	53g
Protein	37g
Serving Size	4serving

Karljohan mushroom lasagne

Categories

Yields

Cooking Methods

Ingredients

Instructions

Näring

Comments