White king oyster lasagne
Light béchamel, sautéed mushrooms and scamorza. Ten minutes’ rest before cutting.
Ingredients
Method
Sauté the mushrooms with garlic and parsley and set aside.
Make the béchamel: melt the butter, add the flour, cook one minute and pour in the hot milk while stirring.
Cook 8 minutes until it coats the spoon, then flavour with nutmeg and salt.
Mix half the mushrooms into the béchamel: it becomes the main sauce.
Alternate sheets, sauce, remaining mushrooms, diced scamorza and parmesan, for five layers.
Oven at 180 °C for 35 minutes, last 5 under the grill. Rest 10 minutes before cutting.
The béchamel should be runnier than usual: the dry sheets absorb liquid as they cook.
This recipe starts from king oysters picked an hour earlier. The kit grows them on your windowsill.
