Now that the heat wave is over I have started to crave foods that are heavier in texture and are not a salad ,Its funny how quickly we tire of the food in season ! This week I had a delicious tasty gratin of mushrooms with a creamy cheesy sauce in a little Japanese eatery called Mizusu. Today i snapped this photo of fresh mushrooms ready to sauté for a light style lasagne. Rather than marry the mushrooms with a heavier style white sauce we simply cover with cream and good parmesan grated on top.
We will steam the lasagne to keep absolute moisture and pop it under a hot grill for colour and browning.
Here is a photo of some different varieties of mushrooms that add great depth of flavour and texture. The gentle enoki simply don’t need any cooking and most mushrooms need a wipe over with a damp cloth and cook with a little butter and oil.
I think a variety of mushrooms adds complexity to any dish – try swiss browns, shitake, enoki and oyster.
Here is a link for a good recipe just skip the béchamel and use cream !!!