This week the battle for the Mushroom Masters continues unabated and, as we recover from a battering at the hands of the Canadians, Australia is throwing Ellie Won – Kitchen Wench headlong into the competition. This week a recipe that will have mushroom lovers everywhere heading for the kitchen to whip up a storm – a slow roasted storm that is!
To your corners bloggers and on my signal let the Button Battle begin. Sorry, getting a bit carried away there. I should firstly introduce Ellie in her own words….
My name is Ellie and I’m the mind and madness behind the Kitchen Wench food blog. Coming from a Korean background and having grown up in Australia, I’ve been in the kitchen since I could sit up, and my cooking captures what I believe are some of the best aspects of both cultures. With a passion for food, photography and media, the kitchen is the best place for me to unwind from the hassles of everyday life and let my creativity take hold.
Lasagne with slow roasted mushrooms and goat’s cheese
Slow roasted mushroom ingredients:
500g button mushrooms, cleaned and thickly sliced
3-4 tbsp olive oil
3 garlic cloves, crushed
Juice of 1/2 a lemon
Zest of 1 lemon
Salt & pepper to taste
1 batch slow roasted mushrooms
4 fresh lasagne sheets
150g ricotta cheese
100g soft goat’s cheese
1/2 cup thin or cooking cream
1 large organic egg
1 large onion, roughly diced
2 cloves garlic, crushed
2 tbsp butter
1. Preheat the oven to 160 degrees C, then toss the sliced mushrooms in olive oil, crushed garlic, lemon and salt and pepper. Scatter the mushrooms onto a baking tray lined with non stick baking paper, then roast for 30 to 40 minutes or till browned on the bottom. Flip over all the mushroom slices and roast for another 10 to 15 minutes, then remove from the oven and cool.
2. Melt the butter in a non stick frying pan over medium heat, then add the onion and garlic to the pan and sauté till translucent and soft. Once soft, mix together with the ricotta, goat’s cheese, thin cream and egg till the mixture is well incorporated.
3. Line a non-stick loaf tin with the first lasagne sheet, then layer with 1/4 of the cheese mixture and add 1/4 of the slow roasted mushrooms. Repeat till you’ve used up all of the mushrooms and cheese, then bake in an oven at 180 degrees C for 30 minutes or till a skewer poked through the pasta sheets goes through cleanly.
4. Allow to cool slightly in the pan before carefully removing onto a plate, and serve while still warm with a fresh garden salad.
One last thing
I know you are keen to get into the kitchen and whip up a storm, but we need you to vote first and eat later. So, whip on over to Tastespotting and remember – Vote 1 – Lasagne with slow roasted mushrooms and goat’s cheese. And after that you deserve a treat. Can I suggest the Lasagne sounds good! Go the Mighty Mushroom.