Chanterelle Lasagne all the way without meat


After this years hot and nice summer we shouldn’t complain about anything, but autumn will be not that culinary rich this year. Because for our golden and fovorite mushroom, the chanterelle, the last months were to dry and it’s not growing no a quarter as good as in other years.
Nevertheless, experienced mushroom hunters know one or another secret spot to find some delicious chanterelles in that bad situation this fall. Last weekend we had the pleasure, because the father of my girlfriend found some of the awesome mushrooms  in one of his top secret spots in the woods of the black forest.

False Chanterelle

Many people don’t have the courage to hunt for mushrooms themselves with good reasons. Because there are definetly some Mushrooms you might not eat, because they’re really dangerous. The Chanterelle therefore is a good entrance mushroom, because the only one to confound is: the hygrophoropsis aurantiaca or let’s say the false chanterelle. But you shouldn’t be frightened it’s not toxic, just bitter in taste. That’s why you should always keep your eyes open and so you’ll find some nice chanterelles without confounding them. Who doesn’t want to pay a lot of money in the markets and loves to walk the nature should try his luck. Or ask somebody who knows the mushrooms himself.

In our case we had a super delicious chanterelle lasagne last weekend all the way without meat, as a vegetarian alternative to the bolognaise one. Super Delicious and super autumn!

The Lasagne get’s even better when you create your own lasagne sheets! Here is a recipe for: Homemade Pasta Dough

Chanterelle Lasagne

Chanterelle Lasagne Chanterelle Lasagne

Chanterelle Lasagne
45 min
1 hr
1 hr 15 min
45 min
1 hr
1 hr 15 min
  1. 200g Chanterelle
  2. Lasagne Sheets
  3. 1 Tbsp Sourcream
  4. 3 Tomatoes
  5. 300 ML Milk
  6. 2 Onions
  7. 2 Tbsp Flour
  8. 2 Tbsp Butter
  9. 150g Gouda & Parmesan
  10. Salt
  11. Pepper
  12. Nutmeg
  1. Let the butter melt in a hot pan and give in the flour.
  2. brwon it a little on a low heat.
  3. Deglaze it with the milk and stir it in with an eggbeater.
  4. Cut one of the onions in half, give it into the bechamel and season it with salt, pepper and nutmeg.
  5. Let it simmer for 30 minutes and stir regularly, give in milk if it gets to thick.
  6. In the meantime you can clean the chanterelles and cut off the tip of the tail.
  7. Braise the chanterelles with some chopped onions in a pan with hot oil.
  8. stir in some sourcream and season with salt and pepper.
Now layer the lasagne in the following order
  1. Bechamel
  2. Lasagne sheets
  3. Cahnterelle & Bechamel
  4. Lasagne sheets
  5. Tomatoe slices
  6. Lasagne sheets
  7. Chanterelle & Bechamel
  8. Lasagne sheets
  9. Bechamel
  10. At least give the cheese on top and put the lasagne into the oven at 180°C for around 30minutes.
Rock the Taste

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