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Mushroom Lasagne Pie

A community recipe by imacook7

Not tested or verified by Nigella.com

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Introduction

A very delicious vegetarian meal with an Italian twist. Can be changed into a meat eaters delicacy.

Ingredients

Serves: 4

Metric Cups

For the Mushroom Lasagne Pie

1 large mushrooms
1 egg
2 sheets fresh lasagna (hand made)
3 sweet potatoes
200 grams lancashire cheese
400 grams swiss grillet cheese (mix with Lancashire cheese)
olive oil
vinegar

For the Hollandaise Sauce

125 millilitres butter
3 large egg yolks
1 tablespoon lemon juice (plus 1 extra)
⅕ teaspoon salt
2 tablespoons water (hot)
fresh parsley (finely chopped)

For the Mushroom Lasagne Pie

1 large mushrooms
1 egg
2 sheets fresh lasagna (hand made)
3 sweet potatoes
7 ounces lancashire cheese
14⅛ ounces swiss grillet cheese (mix with Lancashire cheese)
olive oil
vinegar

For the Hollandaise Sauce

4 fluid ounces butter
3 large egg yolks
1 tablespoon lemon juice (plus 1 extra)
⅕ teaspoon salt
2 tablespoons water (hot)
fresh parsley (finely chopped)

Method

Mushroom Lasagne Pie is a community recipe submitted by imacook7 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cook a large mushroom in olive oil until the top and bottom are dark brown. Cut of the stalk an clear some of the black buds and fill them with mashed sweet potatoes and melted Lancashire cheese.

Place a poached egg where the stalk was. Remember to season the egg with salt and pepper. Grate some spiced Swiss Grillet cheese on the bottom of the mushroom.

Using a pasta maker, make strips of lasagne pasta and seal the mushroom with two strips. Season well.

Fry both sides, each for about 5 minutes and prepare some Hollandaise sauce.

Once the Lasagne is cooked drizzle with Hollandaise sauce. If you don't like vegetarian meals, you can replace the egg with a piece of black pudding. And there you have it! Mushroom Lasagne Pie!

Cook a large mushroom in olive oil until the top and bottom are dark brown. Cut of the stalk an clear some of the black buds and fill them with mashed sweet potatoes and melted Lancashire cheese.

Place a poached egg where the stalk was. Remember to season the egg with salt and pepper. Grate some spiced Swiss Grillet cheese on the bottom of the mushroom.

Using a pasta maker, make strips of lasagne pasta and seal the mushroom with two strips. Season well.

Fry both sides, each for about 5 minutes and prepare some Hollandaise sauce.

Once the Lasagne is cooked drizzle with Hollandaise sauce. If you don't like vegetarian meals, you can replace the egg with a piece of black pudding. And there you have it! Mushroom Lasagne Pie!