Nudellasagne

Have fun preparing this mushroom dish!

Cook the lasagna noodles in lightly salted water with a little olive oil until not too soft. Chop the men’s mushrooms into small cubes.

Dice the shallot and carrot, chop the parsley. Sauté the mushrooms with the shallot in vegetable fat, add the carrot cubes and season with salt and pepper. Extinguish with the whipped cream.

Cook the whipped cream until it is no longer liquid, add the parsley. Cut out the cooked pasta with a round cutter (6-8 cm ø). Take 3 pasta sheets per person and fill them with the mushrooms in layers (first one pasta sheet at the bottom, then the filling, repeat one pasta sheet and so on, but stop with one sheet). For the sauce, sauté the 50 g of mushrooms with the shallot, deglaze with sherry, sherry vinegar, the clear soup and whipping cream and boil for a third, then strain and whip with a hand blender until creamy. As a garnish, cut the fresh mushrooms into small pieces and fry them in vegetable fat, season with salt and pepper and add a little chopped parsley. Arrange the lasagna in the middle, add the mushrooms and cover with the sauce.

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