Dessertsdeliciouslyella
Artichoke, Truffle & Mushroom Lasagne
Deliciously indulgent and packed with the amazing flavours of smooth, nutty artichoke cream and the umami of truffle & mushrooms. It’s an impressive dinner party dish everyone will love.
👥 4 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●frying pan
- ●pan
- ●blender
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 400°F. Place the dried mushrooms in a bowl and pour over 175ml / 6 fl oz boiling water; leave to soak for about ⏱️ 6 minutes, until needed.
2
Place the oil in a large frying pan over high heat. Once hot, add the chestnut mushrooms and fry for ⏱️ 5 minutes until softened and the water released has evaporated. Add the thyme leaves and garlic; fry for ⏱️ 30 seconds until fragrant.
thyme leaves1 tablespoongarlic4 cloves
3
Drain the liquid from the soaked mushrooms into the frying pan. Roughly chop the soaked mushrooms and add them to the pan along with the miso paste. Stir everything together over medium–high heat until the mushrooms are coated in a sticky miso glaze.
4
Meanwhile, make the artichoke cream by placing all of the ingredients into a blender; blitz until smooth and season to taste.
5
In an ovenproof dish (26 x 18 x 5cm / 10 x 7 x 2″), assemble the lasagne by layering ¼ of the artichoke cream on the bottom of the dish, followed by ⅓ of the mushroom mixture and a layer of lasagne sheets. Top with another ¼ of the artichoke cream, ⅓ of the mushroom mixture and a layer of lasagne sheets. Repeat the process again to create a 3rd layer (of artichoke cream, mushroom mixture and lasagne sheets), finishing with a final layer of artichoke cream.
lasagne sheets9
6
Drizzle over a little truffle oil and sprinkle salt and pepper. Bake for 30–⏱️ 35 minutes until bubbling and golden.
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