Recipe: Free-Form Lasagna with Wild Mushrooms and Parmesan Cream (serves 1)

FREE-FORM LASAGNA WITH
WILD MUSHROOMS AND PARMESAN CREAM

Water
Salt (to taste)
2 to 3 ounces fresh cultivated mushrooms, such as cremini, porcini and/or shiitake
2 sheets lasagna or 2 egg roll wrappers
About 1 tablespoon unsalted butter
About 1 tablespoon olive oil
1 sprig fresh rosemary, finely chopped (1/2 teaspoon)
Salt and fresh-ground black pepper, to taste
1/4 cup heavy whipping cream
About 3 tablespoons fresh-grated or shaved parmesan cheese

Bring a large pot of salted water to a boil.

Meanwhile, remove and discard the stems from the mushrooms and thickly slice the caps (about 1/4 inch thick).

Add the pasta or wrappers to the water and cook, stirring frequently to keep them from sticking together, according to package directions. Using tongs or 2 forks, carefully transfer the sheets to a colander or a paper towel, unfolding them if they stick or clump together.

In a large skillet over medium-high heat, heat the butter and oil until the butter melts and the foam subsides. Add the mushrooms and cook, without stirring, 2 minutes until they are browned on one side. Sprinkle with the rosemary, season with salt and pepper and cook, stirring occasionally, 3 minutes until the mushrooms are tender. Remove from the heat; transfer to a plate.

Return the skillet to medium heat. Add the cream and 2 tablespoons cheese. Cook, stirring constantly, just until the cheese melts. The sauce will still be slightly grainy. Remove from the heat and season with salt and pepper.

Working quickly, dip the pasta or wrapper in the sauce, turn to coat and transfer to a serving plate. Scatter the mushroom mixture on top. Repeat with the remaining pasta or wrapper and sauce and place it, slightly askew, atop the mushrooms.

Drizzle any remaining sauce over the pasta and sprinkle with the remaining 1 tablespoon cheese. Serve immediately.

Makes 1 serving
Adapted from source: Mushrooms by Alastair Hendy