Name: Mushroom Lasagna with Goat Cheese
Prep time: 80 min
Yield: 5
Cuisine: Italiana
Ingredients: 300 grams button mushrooms; 150 grams oyster mushrooms, shiitake; 150 grams oyster mushrooms, oyster mushrooms; 100 grams oyster mushrooms, portobello; pre-cooked lasagna pasta; goat cheeses, to taste; Parmesan cheese, to taste; 2 garlic; walnuts, chopped (to taste); 1 onion; white wine; salt, to taste; 1 tub sour cream; pepper, to taste

Preparation

1h 20 mins

Medium

If using quick pasta, prepare according to instructions (generally, they are placed dry and baked; if using raw pasta, it should be boiled in water before baking). Cut the mushrooms and champignons into julienne and set aside. In another container, set aside the chopped walnuts. Chop the garlic and onion and sauté them in a pan with a drizzle of olive oil. When the onion begins to become translucent, add the mushrooms, sauté, and season with salt and pepper. Add a splash of white wine (half a glass). Let it cook a bit until the alcohol from the wine evaporates and reduces. Serve in a container and add the walnuts.

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Mushroom Lasagna with Goat Cheese

Ingredients

Preparation

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