SMOKED MUSHROOM LASAGNE
Comfort food extreme, perfect for these days, happens to be vegetarian… SAVE THE RECIPE TEAM!
to serve 4-6, you need:
600g mushrooms, I used chestnut, a little olive oil, 75g butter, 75g plain flour, 700ml milk, handful chopped sage leaves, 2 cloves finely chopped garlic, 250g washed spinach, 150ml or so double cream, plenty of salt and pepper. About 9-10 sheets lasagne, mine is just regular dried, no pre-cooking done, 75g walnut pieces, 2 balls mozzarella and 75g freshly grated Parmesan
And what you do:
Set up your BBQ for indirect gentle smoking, about 120C, set the ‘shrooms on a grill tray and drizzle over a little oil (fat helps smoke to stick. FACT), shut the lid and leave for 30 minutes until squishy. Remove and chop how you like, I like chunky.
Set a pan over the direct fire, drop in the butter. Once melted add the flour and whisk to a roux. Pour in the milk and whisk over the heat until thickened. Scoop your ‘shrooms back in and add the spinach, squash it down, slide indirect. Cover the pan with a lid, shut the BBQ lid and leave to wilt. Stir through the cream, remove from the heat.
Open up your air vents to give you a temp of about 180C.
Layer up in a heat proof baking dish, however you choose, however it fits, is just fine. On the top layer sprinkle over the walnuts and the cheeses. Set back on the BBQ, indirect from the fire, and bake until bubbly and awesome. About 30-40 minutes.
It will be lip scorchingly molten so best to allow it to cool for 15 minutes or so before tucking in.
Enjoy.
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