White mushroom lasagna
Step 1/9
- ½ zucchini
- 30 g leeks
- 100 g portobello mushrooms
- 50 g maroon mushroom
- 5 g thyme
Chop your ingredients
Step 2/9
- 3 tbsp olive oil
In a hot skillet, add the olive oil and sauté the zucchini, seasoning with salt and pepper. I prefer to sauté separately, in order to get all of them brown.
Step 3/9
- 1 clove garlic
When everything is brown, mix all the ingredients in the pan and add the thyme. That’s when I added the garlic as well, I leave it to further so I don’t overcook it, eventually burning the garlic.
Step 4/9
- 20 ml white wine
Add the wine whine to deglaze the pan and allow the alcohol to evaporate.
Step 5/9
- 40 ml heavy cream
Add the heavy cream and bring the sauce to a simmer.
Step 6/9
- 120 g trofie pasta
Add your pasta! The package said to cook my pasta for 10 minutes, I cooked for 9 and finished the remaining minute in the skillet to obtain an al dente pasta.
Step 7/9
- 15 g grana padano
I got those slides of grana padano using a peeler. Then added to the top of pasta.
Step 8/9
- 8 leaves basil
Add black pepper, basil and a drizzle of olive oil.
Step 9/9
Voilá! Bon appétit!
in Berlin