Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1/3 cup (80ml) olive oil

  3. 300g Swiss brown mushrooms, sliced

  4. 200g enoki mushrooms, trimmed

  5. 3 garlic cloves, crushed

  6. 3/4 cup (185ml) vegetable stock

  7. 1/4 cup fresh French tarragon leaves

  8. 1/2 cup (125ml) thin cream

  9. 2 tbs wholegrain mustard

  10. 4 sheets (about 190g) fresh lasagne

  11. 150g fresh goat's curd

Instructions Jump to Ingredients ↑

  1. Heat 2 tbs of the oil in a large heavy-based frying pan over high heat. Add Swiss brown mushrooms and cook, stirring, for 2 minutes or until lightly browned. Add enoki mushrooms and garlic and cook for 1 minute. Add stock and 2 tbs of tarragon and simmer for 3 minutes. Add cream and mustard and cook, stirring occasionally, for 3 minutes or until sauce thickens slightly. Season with salt and pepper.

  2. Cut lasagne sheets widthways into 3 even pieces. Cook lasagne in a large saucepan of salted boiling water for 1-2 minutes or until just tender. Drain and immediately toss with remaining oil to stop sheets sticking together.

  3. Place a lasagne sheet on each serving plate. Top with some of the mushroom sauce and dot with some of the goat's curd. Continue layering with remaining pasta, mushroom mixture and goat's curd. Sprinkle with remaining tarragon leaves.


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