To celebrate finding my first ever porcini mushroom (boletus edulis or king bolete), I cooked some lasagne and I’d like to share the recipe with you.
150 gr wild porcini mushrooms
60 gr butter
50 gr plain flour
200 ml milk
½ teaspoon salt
¼ teaspoon pepper
2 cloves garlic, chopped
4 lasagne pasta sheets
Slice the porcini thinly (about 3mm thick) and cooked them on a medium to high heat with 10 grams of butter and the chopped garlic. Cook for about 10 minutes until there is not much liquid left in the pan, sprinkle some salt. Put aside.
Make the white sauce: melt 50 grams of butter in a pan and add 50 grams of flour; stir continuously until you have a smooth paste, then add the milk. Cook stirring continuously for 5-10 minutes until it thickens (about the consistency of single cream) and add the salt and pepper.
Drop the lasagne sheets in a pan of boiling water and cook for 5 minutes; drain and plunge in a bowl of cold water.
Heat the oven at 200 degrees Celsius.
In an oven dish, spoon a bit of white sauce, then a lasagna sheet, another layer of white sauce, some cooked mushrooms, then continue layering with the next lasagna sheet until you finish all the ingredients. Cook in the oven for 15-20 minutes until golden and crispy.