"When the going gets weird, the weird turn pro." Hunter S. Thompson

Mushroom and taleggio lasagne

Serves four

Ingredients

• 600g mushrooms, finely sliced
• 30g dried mushrooms, soaked in 200ml boiling water
• 200-300g taleggio cheese, finely sliced
• Sprig of thyme
• 2 cloves garlic, finely chopped
• 3 tbps olive oil
• 100g butter
• 80g plain flour
• 800ml whole milk
• 200g parmesan
• 12 sheets of lasagne

Method

1. In a large frying pan, melt the butter and the olive oil, then add the mushrooms, the garlic and sprig of thyme. Stir until the mushrooms collapse and release a little liquid. Take off the heat as they will cook more later.
2. Lift the soaked mushrooms from the water (keep for later), chop and add to the mushroom pan.
3. Melt 80g of butter in a saucepan, stir in 80g of flour and cook for one minute. Take off the heat and gradually add the milk, stirring constantly. Once completely added, add the reserved mushroom water. Then heat and stir the sauce until thickened. Season with a pinch of nutmeg (optional) and add two tablespoons of parmesan. Add two thirds of the sauce to the mushrooms and mix well.
4. Place a layer of lasagne at the bottom of a baking dish. Cover with some of the mushroom mixture and sliced taleggio. Continue until you've run out of filling. Finish with a layer of pasta on the top and pour on the remaining bechamel sauce and sprinkle on the remaining parmesan.
5. Cook in a 180C fan oven for 30 minutes.
6. Serve with mixed salad.