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Food

Open lasagne with cheese, mushrooms and spinach

Preparation time
5 minutes
Cooking time
15 minutes
Serves
4

Ingredients

  • 1 tbsp (20g) butter
  • 1 tbsp (20ml) olive oil
  • 1 large onion, peeled, sliced
  • 4 garlic cloves, peeled, sliced
  • 600g mushrooms, sliced
  • 1 cup (250ml) dry white wine
  • 150ml thickened cream
  • Salt and freshly ground black pepper
  • 1/3 cup chopped chives, plus extra to garnish
  • 80g rocket leaves
  • 8 fresh lasagne sheets, cut into thirds, cooked according to packet instructions
  • 300g washed rind cheese, sliced thinly while cold
  • Green salad, to serve

Method

  1. Heat the butter with the oil in a medium frying pan over medium heat. When foaming, fry the onion for 2 minutes then add garlic and cook 2 minutes more, or until softened, stirring occasionally. Add the sliced mushrooms to the pan and cook for 2-3 minutes.
  2. Add the wine to the pan and bring to the boil. Reduce the heat and simmer until the liquid has reduced by half. Stir the cream into the pan and season with salt and freshly ground black pepper, to taste. Return the mixture to a simmer. Stir the chives and rocket leaves into the mixture just until they are wilted.
  3. To serve, place one square of lasagne on each of four plates and divide half the mushroom mixture on top. Place another square on top, then divide half the cheese among each plate. Repeat with remaining lasagne sheets, mushrooms and finish with cheese. Place the lasagne under a hot grill until the cheese is bubbling. Garnish with chives and serve with a green salad, if desired
Food
Preparation time
5 minutes
Cooking time
15 minutes
Serves
4

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Two Blues Sauvignon Blanc 2014
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