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Wild mushroom lasagne with a Parmesan cream

Wild mushroom lasagne with a Parmesan cream Recipe

  • 1 tbsp olive oil
  • 600g wild mushrooms
  • 50g unsalted butter , plus extra knob for frying
  • 50g flour
  • 500ml milk
  • 2 egg yolks
  • 25g Gruyre or vegetarian alternative, grated
  • 25g large sheets fresh cheddar or vegetarian alternative, grated
  • 3 3 large sheets fresh pasta (about 12 x 20cm), cooked
  • 200ml double cream
  • 100g butter
  • 50g Parmesan or vegetarian alternative, grated
  • a little milk
  • 3 mixed peppers , peeled, deseeded and thinly sliced
  • olive oil , for frying
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