Porcini mushroom, Taleggio and potato lasagna - Lasagna con porcini, taleggio e patate

To serve four you will need:

300g fresh porcini mushrooms
3 large potatoes
200g taleggio cheese
200ml single cream
30g grated parmesan cheese
2 cloves of garlic
handful of fresh parsley
Extra virgin olive oil
Unsalted butter
Salt & freshly ground black pepper

Clean your mushrooms with a brush. Do not use water unless you have to. Slice the mushrooms and potatoes into slices approximately 3mm thick.  Bring a large pot of salted water to the boil and when boiling add the sliced potatoes and boil for 2-3 minutes.  Drain and set the potatoes aside until needed.



Place a generous knob of butter into a large frying pan with a few tablespoons of extra virgin olive oil.  Add the porcini mushrooms and fry over a medium high heat for a few minutes.  Next add the crushed garlic and continue cooking for 5 minutes.  To finish, sprinkle over a generous handful of finely chopped parsley.




To assemble the dish place a layer of potatoes at the bottom of a greased or lined baking tin.  Place a layer of cooked mushrooms over the top.

Next dot cubes of taleggio over the mushrooms.





Mix the cream with the grated parmesan cheese and spoon this over the mushrooms and taleggio cheese.  Continue by adding another two layers of potatoes, mushrooms, cheese and cream. 







Cover the baking tin with foil and bake in a preheated oven at 180ºC for 15 minutes.  Remove the foil and bake for a further 10 minutes until golden and bubbling.  Serve hot with crusty bread to mop up the sauce.  Delicious!