Recipe - Wild Mushroom Lasagne With Mushroom Jus

2 pound Mixed wild mushrooms
One half pt Double cream
One half pt B‚chamel sauce
One half pt Milk
1 ounce Flour
1 ounce Butter
1 Bayleaf
One half Onion
2 Cloves garlic; finely
chopped
2 Shallots; finely chopped
1 lg Celeriac 2/3lb in weight
Fresh herbs large mixed
bunch of; parsley, thyme
; tarragon
6 ounce Mozzarella; grated
4 ounce Cheddar; grated
Butter for frying
Cep jus

MUSHROOM JUS
2 pt Vegetable stock or 2 pints
water plus two
; vegetable stock cubes
Trimmings from the celeriac
and wild
; mushrooms
1 Shallot
2 ounce Dried ceps; (specific type
of
; wild mushroom),
; crushed
2 Cloves garlic
3 fl Madeira
3 fl Port

Prepare all wild mushrooms by trimming off stalks and cutting into four
pieces. Peel celeriac and slice thinly to represent lasagne pasta sheets.
Fry shallots and garlic in 1oz of butter. Add mushrooms, season with salt,
pepper and cook until they are soft and no longer raw. Add freshly chopped
herbs. Blanch celeriac sheets in boiling salted water for 34 minutes, then
refresh in cold water to stop the cooking process. Drain celeriac sheets on
to kitchen paper, pat dry and reserve.

B‚chamel sauce:

Melt butter, add flour then mix to form a roux, cook for 1 minute then take
off the heat. Boil milk with onion and bayleaf, then strain out onion and
bayleaf. Gradually add the milk into the roux, back on the heat, stirring
continually until a thick sauce is formed. Cook for 30 minutes over a low
heat.

Add Three fourths of the grated cheese and the double cream. Assemble the lasagne.

Place a spoonful of cheese sauce on to the bottom of a 6 inch x 10 inch
deep rectangular dish to just cover the whole base.

Then place a layer of the celeriac sheets to cover the sauce. Then cover
this with 1/3 of the wild mushrooms and some more of the cheese sauce,
continue this process, finishing with a layer of celeriac and then cheese
sauce.

Cep jus:

Fry the shallots and garlic making sure they don't colour, in a very small
amount of olive oil. Add the trimmings and crushed ceps, then add alcohol
and vegetable stock. Simmer for 1 hour to extract as much flavour as
possible. Pass through a fine sieve and reduce by half.

Deep fried sage:

Place fresh sage in hot oil and fry for 1 minute. Drain on to kitchen roll
and sprinkle over lasagne.

To serve:

Cut out on to a plate and serve with cep jus around and deep fried sage on
top.

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