recipes
Wild mushroom rosettes with mornay sauce
2022-03-19
Ingredients
- 10g dried porcini mushrooms, chopped
- 50ml port wine
- 200g mushrooms diced
- 100g onions chopped
- 2 cloves garlic
- 200g ricotta (Galbani)
- 4 fresh lasagna sheets
- 50g butter salted (Valio)
- 1 lime zest
- 1 tsp thyme leaves
- 50g flour (Lamb brand)
- 100g parmesan
- 300ml milk
- 1 shallot with 6 cloves studded in
Click here to win with Aceline
Method
Soak the porcini in the port and leave overnight. Next, sauté the mushroom, porcini, onion and garlic in a knob of butter until softened then blend together.
Allow the mushroom mix to cool down completely then mix with the ricotta, lime zest and thyme. Next, make the sauce by melting the butter and mix in the flour. Heat the milk with the studded shallot and gradually mix into the roux, stirring continuously. Add in half of the cheese and mix well, then remove off the heat.
Spread the mushroom mix on the lasagna sheets and roll into a cylinder like a swiss roll. Use a very sharp knife to cut into 2cm long rosettes, place on a baking dish with little cheese sauce as a base, then cover the rossette again with the remaining sauce.
Sprinkle with the remaining cheese and bake until golden brown.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.