I love preparing lasagas at home because I use what I have in the fridge and what my ingenuity dictates that day. We are in autumn and it is mushroom season, so in recipesgatis we learn to prepare a chicken and mushroom lasagna that is to suck your fingers. And if we are at another time of the year, nothing happens if you do not find them in the market, since there is a lot of frozen or canned variety that will serve us great for this purpose. Encourage you that this recipe for chicken and mushrooms is very good! And if you also want to prepare a good dessert to finish off the food, I invite you to visit my blog target = _blank rel = nofollowlos sweet secrets of cuca, where many more recipes await you.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make chicken and mushrooms: |
| 500 grams of chopped chicken meat 200 grams of mushrooms 1 boat of roasted peppers (to be able to be home) 1 onion 1 teaspoon of meat concentrate (bovril) 1 jet of extra virgin olive oil. paprika 1 pinch of ground black pepper 1 pinch of salt 1 jet of white wine 500 grams of homemade bechamel sauce 70 grams of grated cheese for gratin paste sheets for lasagna |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in autumn-winter, |
Ingredients to make chicken and mushrooms:
1. We peel and chop the onion as thin as possible. Then, in a wide pan we put a splash of olive oil, we take to the fire and when it is hot we add the onion to poach it and begin, thus, the filling of the chicken lasagna and mushrooms.
Trick: You can use the chopper to chop the onion if you are not able to make small pieces.
2. We chop the mushrooms in not very large pieces but not very thin because we want them to be noticed in the filling. We add them to the pan. We also chop the roasted pepper pieces and add them to the pan along with the juice that remains in the boat (which will be approximately a fluid finger) and a splash of white wine. We add a tablespoon of bovril (if you do not have the substitute for a meat broth pill), stir and let cook.
Trick: I have used a mixture of mushrooms that sell frozen but you can put the mushrooms that you like the most, much better if we are in season and you get them natural!
3. When the vegetables are almost made, add the minced meat and stir well to prevent balls. We season with paprika and pepper and rectify salt to taste. We cook until the chicken meat is made, although not too much so that it does not stay dry in the oven.
4. We set up the chicken and mushroom lasagna. To do this, we put some tablespoons of bechamel sauce at the bottom of a source that can go to the oven. Cover with a batch of lasagna sheets and pour part of our filling. We smoot well with the help of a spatula and add a little bechamel on top. Cover with lasagna plates again and put chicken and mushroom stuffed again. So until the filling.
Trick: I use lasagna plates that are cooked directly in the oven. Read the mode of use of the sheets that you use in case it is necessary to hydrate them previously.
5. We cover the last layer of meat with pasta sheets and pour Bechamel sauce on top. Finally, sprinkle with grated cheese and introduce the chicken lasagna and mushrooms in the preheated oven at 200 ºC for 40 minutes.
6. When ready, we turn off the oven, let us temper a few minutes and serve. We can also let cool by placing the fountain on a rack, then we cover it with transparent film and keep it in the fridge until eating it. We heat it with a heat stroke in the microwave, and voila! This recipe for chicken and mushrooms is perfect for any occasion, accompanied by a good lettuce and tuna salad, for example, or tomato and feta cheese.
