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Mushroom Lasagne with Truffle Béchamel

Mushroom Lasagne with Truffle Béchamel

Prep time: 90 minServes: 6

Pairs with

The truffle's earthy depth and the mushrooms' umami match a full white with oak — Côtes du Jura Chardonnay or white Burgundy with a little age.

Ingredients

  • 12 lasagne sheets
  • 600 g mixed mushrooms (portobello, shiitake, chanterelles)
  • 2 yellow onions, chopped
  • 4 garlic cloves, chopped
  • 200 ml dry white wine
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 80 g Parmesan, grated
  • Truffle béchamel:
  • 60 g butter
  • 60 g plain flour
  • 800 ml milk
  • 1 tbsp truffle oil
  • Nutmeg
  • Salt and white pepper

Method

  1. 1Fry the mushrooms in olive oil and butter until golden. Add onion and garlic. Pour in the wine and reduce.
  2. 2Béchamel: Melt butter, stir in flour. Pour in milk in a stream, stirring. Cook for 5 minutes. Stir in truffle oil, nutmeg, salt and pepper.
  3. 3Layer in a buttered dish: béchamel → pasta → mushrooms → Parmesan. Repeat. Finish with béchamel and Parmesan.
  4. 4Bake at 180 °C for 35–40 minutes. Rest for 15 minutes.