Free-Form Lasagna With Wild Mushrooms and Parmesan Cream

Ingredients

• 2 lasagna noodles or egg roll wraps
• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 ounces fresh mushrooms (cremini, shiitake, porcini, oyster)
• 1/2 teaspoon minced fresh rosemary
• 4 tablespoons whipping cream
• 3 tablespoons freshly grated parmesan cheese
• salt, to taste
• fresh ground black pepper, to taste

Directions

1. 1

   Clean the mushrooms, removing the stems, and slice 1/4 in thick.

2. 2

   Cook the pasta or egg roll wrapper in boiling salted water. Remove and drain, unfolding them if they stick or clump together.

3. 3

   In a large skillet, heat the olive oil and butter over medium-high heat until the butter melts and the foam subsides.

4. 4

   Add the mushrooms and cook, without stirring, until they are browned on one side 2 to 4 minutes. Sprinkle with the rosemary, salt and pepper, and cook, stirring occasionally, until tender, about 3 minutes. Remove to a plate or small bowl.

5. 5

   Return the skillet to medium heat. Pour in the cream and add 2 tbl of the Parmesan, stirring constantly, just until the cheese melts. Remove from the heat and season with salt and pepper.

6. 6

   Dip the pasta or wrapper quickly into the sauce, turn to coat. Place on serving plate. Scatter the mushrooms over it.

7. 7

   Dip the remaining pasta/wrapper and drape, slightly askew, over the mushrooms. Drizzle with any remaining sauce and sprinkle with remaining Parmesan.