A delicate lasagna without the pasta

People :

4

Preparation time :

45 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 200g oyster mushrooms
  • 100g of wild seasonal mushrooms
  • 1 500g butternut squash
  • 1 clove garlic
  • 1 bunch parsley
  • 1 drizzle olive oil
  • Half a glass of sherry
  • Half a cup of beef broth
Preparation
  1. Cut the squash into similarly sized pieces, and saute in a pan with a drizzle of olive oil. Saute the mushrooms in a pan with a drizzle of olive oil and a clove of garlic. When they are golden brown add a pinch of chopped parsley, half a glass of sherry and half a glass of beef broth, and salt and pepper.
  2. Make a lasagna by alternating layers of squash and oyster mushrooms, topping it all with a spoonful of wild mushrooms and bathed in the cooking juices.
Briefly boil the squash in boiling water before frying in the pan to make it even more tender.

Additional information

People :

4

Preparation time :

45 min

Difficulty:

Easy