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| Lasagne of French Mushrooms and Lovage with Fava Bean Coulis |
| Yields: 4 servings |
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| INGREDIENTS: LASAGNE |
1 T olive oil
1/2 C Cippolini onion (thinly sliced)
3 cloves minced garlic
4 C assorted mixed mushrooms
(Morels, Chanterelles, Porcini) sliced
1/2 C heavy cream
2T Devonshire cream
1/2 C lovage leaves
1 T chopped chives
12 ea 2” x 2” sheets of pasta
to taste Salt and pepper
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| METHOD: LASAGNE |
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Heat olive oil in large sauté pan over medium heat. Add onions and garlic, cook for one minute. Add mushrooms and continue to cook
for 5 minutes or until mushrooms are cooked thoroughly.
Add heavy cream and cook for 2 more minutes. Remove from heat
and mix in Devonshire cream. Add chopped lovage and chives, mix
thoroughly. |
| INGREDIENTS: COULIS |
1 T olive oil
1 T minced shallots
1/2 C fresh Fava beans (shelled)
1/2 C vegetable stock
1/2 C fresh spinach
to taste Salt and pepper
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| PRESENTATION |
| Cook pasta in boiling salted water, strain and place on paper towel.
Place one piece of pasta on middle of warm plate. Place small
amount of mushroom mixture on top, with pasta to follow. Repeat
once more, to have two layers.
Surround pasta with Fava Bean Coulis and garnish with any leftover
mushroom mixture. |
| METHOD: COULIS |
| Place olive oil in medium saucepan over medium heat. Add shallots
and cook for one minute, not allowing any color.
Add Fava beans and continue to cook for an additional 2 minutes,
stirring occasionally. Add vegetable stock and simmer for 5 minutes.
Remove from heat and stir in spinach. When spinach is wilted, place
mixture in blender and puree until smooth. Adjust seasonings with
salt and pepper. Serve warm. |
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