Mushroom & Hazelnut Skillet Lasagne
Cook time: 40 minsPrep time: 12 mins
Good Food, Good Company is our series of easy, delicious recipes from some of our favourite cooks. Food to cook, eat and share in good company. Kylee Newton - preserver, cook, writer and educator shares her recipe for mushroom & hazelnut skillet lasagne.
When you think of traditional Lasagne you are probably thinking heavy, rich food with lots of prep. This recipe is a ‘one skillet’ dish and is achievable with little prep, minimal looking after, that you can have on the table within an hour. And without loads of clearing and washing up. It’s also light and tasty with a lemon zest twist, so you won’t wake up the next morning feeling heavy and tired. Enjoy.
400g mixed mushrooms, Swiss brown, shitake, oyster or a wild selection
2 banana shallots, finely diced
3 cloves garlic, finely chopped
100g Sabato- porcini crema,
or crème fraiche
1 lemon, finely zested & juiced
80g cavolo nero, or spinach,
stems removed, roughly chopped
125g mozzarella ball, 1cm cubes
parmesan, finely grated
Prep the mushrooms by dusting off any dirt and cutting the button type, Swiss brown and shitake, into ½ cm slices, or 2cm pieces if using oysters or a wild selection.
Using a large skillet with high sides or an oven proof pan, heat 4 tablespoons of the oil over a medium heat. Add the mushrooms, season with salt and pepper, and gently fry the mushrooms in oil without stirring. After 4 minutes, carefully turn mushrooms over, using a large fish slice, and cook the other side for 4 minutes, to get them golden browned. Finally sauté for 2 minutes, remove, and set aside.
In the skillet heat the remaining oil, sauté in the shallot, then the garlic and thyme for 2-3 minutes. Sprinkle over the flour, completely coating, and cook for a minute. Add the milk, lemon zest and juice, season with salt and pepper, bring to a gentle simmer then whisk in the porcini crema/crème fraiche.
Next, create the layers with your ingredients, start with the sheets of lasagne, pushing the first layer to the bottom, then add mushrooms (keeping some aside) and the cavolo nero/spinach. Repeat, pushing down each layer so the sauce covers and sandwiches the filling in. End with a top layer of lasagne, about two layers of filling, cover with a lid or foil and allow to cook on a very low heat for 18 minutes.
Remove the lid, and gently separate the lasagne sheets to allow sauce to get into all the gaps and cervices, cook with the lid off for a further 3-5 minutes, so the sauce thickens, and the lasagne sheets have cooked through.
Spread on the mozzarella bits, sprinkle over the hazelnuts and parmesan, top with the leftover mushrooms and put under the grill for 2-3 minutes until the cheese is bubbling with browned spots. Serve with freshly ground black pepper and a drizzle of olive oil.