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Wild mushroom lasagne with a Parmesan cream
- 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
Directions:View on BBC Good Food
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