During my business school days of rotting away between Futures & Options, I ONLY wanted Lasagne every time I was hungry. While others settled for MAGGI instant noodle, I used to slog away in the kitchen 😦 A while back I realised how versatile Lasagne sheets are and how easy it is to incorporate them without making a 4 hour – 4 layer long Lasagne.
Also, living in Paris has its own perks – you get to buy Truffle! Oh, and now that I have my own Tarragon/Estragon plant I added those too. By the way, for this recipe, if you do not have truffle oil don’t fret it still tastes great with the creamy mushroom, leek and tarragon sauce.
8 button mushrooms sliced
olive oil + sea salt +ground black pepper+ truffle oil
1 garlic peeled and chopped
1 leek sliced
1 cup chicken stock
4-6 lasagne sheets, cooked for about 5 minutes in some salted water.
1/2 cup cream
.5 tbsp Truffle purée
2 tablespoons roughly chopped tarragon/estragon leaves
- Heat up a pan with some olive oil and add in the chopped mushrooms. Sautee the mushroom for a few minutes and add the garlic and some salt and pepper. Once the garlic is a light golden brown add the leek. Cook for 8 minutes until the leek is soft and the mushrooms got some colour.
- Add the stock and boil for 6-8 minutes until reduced by half.
- Add the cream to the frying pan and simmer for 3 minutes to reduce it a bit more.
- When the cooked lasagne sheets are ready, drain and add to the sauce, stirring gently until well coated. Turn off the heat, add the tarragon leaves and the truffle purée, and allow to sit while all the flavours are soaked in. Do not die given the amazingness of the smell right now.
- To serve, spoon the lasagne and mushroom mixture onto serving plates and drizzle with some truffle oil.
- Serve it with bruschetta, crostini, or any crunchy bread like substance :p