I was very happy to see a new mushroom vendor at the Alexandra Palace farmers’ market, and even more so to see that he had punnets of king oyster mushrooms at a very reasonable £3 (they are three times that price in some shops!).
The open lasagne format works very well when you want to only lightly cook the filling, as it doesn’t require baking in the oven – perfect for those juicy king oysters cooked in a little garlic and wine.
Ingredients (for 4 people)
For the filling
5 king oyster mushrooms, if you can get them + 200g chestnut mushrooms (or 600 - 700g mixed mushrooms), thickly sliced lengthways
2 small leeks, washed, trimmed and thinly sliced
1 garlic clove, finely chopped
5 thyme sprigs, leaves only
Small handful of parsley, leaves only, chopped
100 ml white wine
150 ml double cream
1/2 tsp smoked paprika (optional)
Pepper and parmesan to serve
1) Fry the leeks in a few tbsp of olive oil and a knob of butter. After a minute or so, add the mushrooms and cook on a medium heat for around 3 minutes, stirring gently to avoid damaging the mushrooms. 2) Add the wine and thyme, and simmer until the wine has almost evaporated. Add the cream, paprika parsley, cook for a minute and then take off the heat until you are ready with your pasta.
For the lasagne sheets (or buy fresh lasagne sheets from the shops)
250g plain flour
2 whole large free range eggs
3 large egg yolks
1/2 tsp salt
1) Put the flour and the eggs in a food processor with the dough blade on, and pulse until forming a ball. Tip out onto a floured surface and knead for a few minutes until smooth. Wrap in clingfilm or a plastic bag and chill for 30 minutes in the fridge.
2) Cut the dough into 4 equal parts with a knife. Put each through the pasta maker following the machines instructions, until you get to around a number 5 or 6 thinness. Dry the pasta over the back of a chair for at least 15 minutes or until you are ready to cook.
3) Bring a large pan of salted water to the boil. Cut each pasta strip into three pieces so that it is square-ish, then add to the water. You may need to do in two batches. When al dente (in around 3 – 4 minutes), drain and serve immediately by layering a piece of pasta, then sauce, pasta, sauce, pasta and then a few mushrooms on top, then sprinkle on some parmesan. Serve immediately.