| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
European |
Pasta |
10 |
Servings |
INGREDIENTS
| 7 |
oz |
Cultivated mushrooms |
| 5 |
oz |
Large oyster mushrooms |
| 3 |
oz |
Shiitakes |
| 3 |
oz |
Chantarelles |
| 1 |
oz |
Butter |
| 1 |
oz |
Chopped onion |
| 1/3 |
c |
Cognac |
| 1/3 |
c |
Red wine |
| 2 |
oz |
Julienned ham; if desired |
| 10 |
|
Eggs |
| 1 1/3 |
c |
Heavy cream |
| 1 |
c |
Creme fraiche |
| 2 |
|
Cloves garlic; minced |
| 5 |
|
Basil leaves |
| 2 |
|
Sprigs fresh thyme |
| 1 |
|
Sprigs rosemary |
|
|
Salt and pepper to taste |
|
|
Cooked lasagne noodles (or lasagne noodles that don't need to be precooked) |
| 1 1/2 |
oz |
Older cheese |
INSTRUCTIONS
submitted by: werd@pi.net
A specialty of one of the nicest restaurants in the Province of Limburg,
the Netherlands. -- jennifer freedman
**PLEASE NOTE: MOST AMOUNTS IN THIS RECIPE ARE IN METRIC. 1 EUROPEAN OZ = 3
AMERICAN OZ.
Clean and then julienne mushrooms. Melt butter and gently saute the
mushroom mixture with chopped onion. Add cognac. When the cognac is warm,
light it with a match and allow the flame to die naturally (flambe). Add
red wine. Let the liquid penetrate the vegetables. Remove mixture and drain
(don't squeeze). Add ham, if desired, and mix. Beat eggs and add cream,
creme fraiche, garlic basil, thyme and rosemary. Mix well. Add salt and
pepper to taste.
Butter a (preferably) round lasagne pan. Cover bottom with cooked lasagne
noodles (or lasagne noodles that don't need to be precooked), then cover
with 1/4 of the mushroom mixture and then a thin layer of the egg mixture.
Repeat this three times and cover the last layer of egg mixture with 1.5 oz
of older cheese.
Cook the lasagne in a 150 Celsius (300 Fahrenheit) oven for roughly 40
minutes or until golden brown. Enjoy!
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 20 MAY 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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