Wild Mushroom Lasagne With Mushroom Jus

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables		Chefs, Surprise	1	Servings

INGREDIENTS

2	lb	Mixed wild mushrooms
1/2	pt	Double cream
1/2	pt	Bchamel sauce
1/2	pt	Milk
1	oz	Flour
1	oz	Butter
1		Bayleaf
1/2		Onion
2		Cloves garlic, finely
		chopped
2		Shallots, finely chopped
1		Celeriac 2/3lb in weight
		Fresh herbs – large mixed
		bunch of parsley thyme
		tarragon
6	oz	Mozzarella, grated
4	oz	Cheddar, grated
		Butter for frying
		Cep jus
2	pt	Vegetable stock or 2 pints
		water plus two
		vegetable stock cubes
		Trimmings from the celeriac
		and wild
		mushrooms
1		Shallot
2	oz	Dried ceps, specific type
		of
		wild mushroom
		crushed
2		Cloves garlic
3		Madeira
3		Port

INSTRUCTIONS

Prepare all wild mushrooms by trimming off stalks and cutting into
four pieces. Peel celeriac and slice thinly to represent lasagne  pasta
sheets. Fry shallots and garlic in 1oz of butter. Add  mushrooms,
season with salt, pepper and cook until they are soft and  no longer
raw. Add freshly chopped herbs. Blanch celeriac sheets in  boiling
salted water for 3-4 minutes, then refresh in cold water to  stop the
cooking process. Drain celeriac sheets on to kitchen paper,  pat dry
and reserve.  Bchamel sauce:  Melt butter, add flour then mix to form a
roux, cook for 1 minute  then take off the heat. Boil milk with onion
and bayleaf, then strain  out onion and bayleaf. Gradually add the milk
into the roux, back on  the heat, stirring continually until a thick
sauce is formed. Cook  for 30 minutes over a low heat.  Add 3/4 of the
grated cheese and the double cream. Assemble the  lasagne.  Place a
spoonful of cheese sauce on to the bottom of a 6 inch x 10  inch deep
rectangular dish to just cover the whole base.  Then place a layer of
the celeriac sheets to cover the sauce. Then  cover this with 1/3 of
the wild mushrooms and some more of the cheese  sauce, continue this
process, finishing with a layer of celeriac and  then cheese sauce.
Cep jus:  Fry the shallots and garlic making sure they don't colour, in
a very  small amount of olive oil. Add the trimmings and crushed ceps,
then  add alcohol and vegetable stock. Simmer for 1 hour to extract as
much  flavour as possible. Pass through a fine sieve and reduce by
half.  Deep fried sage:  Place fresh sage in hot oil and fry for 1
minute. Drain on to kitchen  roll and sprinkle over lasagne.  To serve:
Cut out on to a plate and serve with cep jus around and deep fried
sage on top.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3232 Calories From Fat: 912 Total Fat: 104.2g Cholesterol: 314.8mg Sodium: 4506mg Potassium: 9145.2mg Carbohydrates: 451g Fiber: 74.9g Sugar: 142.2g Protein: 166.8g