INGREDIENTS 3 ½ cup milk1 dried bay leave1 little onion6 cloves2 oz butter1 ½ oz flournutmeg to taste1 oz dried porcini mushroom2 tbs extra virgin olive oil6 tsp truffle and mushrooms cream2 ½ grated pecorino3 ½ tbs truffle oil9 oz lasagne sheets
Add truffle oil and stir. Season with salt and black pepper. Garnish with chopped fresh parsley. Add mushrooms and 1 mushroom stock cube, cook for a few minutes, occasionally stirring until the mushrooms have softened. ½ lb (250g) white button mushrooms, chopped. ½ lb (250 g) cremini mushrooms, chopped. 2 tbsp truffle oil
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