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Mushroom lasagne

Recipe from: 3/11/2004 12:00:00 AM

Ingredients 8
Servings 2


  • 30
  • 15
    olive oil
  • 16
    Portabellini mushrooms
  • sprig of rosemary
  • 250
    cream cheese with chives
  • 6
    lasagne sheets
  • olive oil
  • Parmesan cheese shavings


Heat the butter and olive oil in a pan and stir-fry the mushrooms with the rosemary until soft.
Remove from the heat and add the cream cheese, stirring until melted. Keep warm
Cook the lasagne sheets one by one in boiling salted water until soft.
Drain and coat with olive oil to prevent them from becoming tough and sticky.
Place a lasagne sheet one each plate and spoon the mushroom sauce on top of the pasta and on the plate.
Scatter with Parmesan cheese shavings and serve hot.

Read more on: stir-fry

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