Mushroom bread-chip lasagne
easy
30 mins
30 mins
Ingredients
- 250 g mixed mushrooms (chanterelles, mushrooms, oyster mushrooms)
- 1 Shallot
- 1 TEASPOON Butter
- 2 TABLESPOONS Sunflower seeds
- 1 TEASPOON Sugar
- 1 TABLESPOON mild white wine vinegar
- 1-2 TABLESPOONS Instant vegetable stock
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 16 very thin slices of wholemeal baguette
- 1/2 bunch Chives
- 1 small clove of garlic
- 200 g Low-fat curd
- 1-2 TABLESPOONS Milk
- baking paper
Directions
- 1
Washing chanterelles. Clean mushrooms and oyster mushrooms. Clean and slice the mushrooms. Peel and finely dice the shallot. Heat butter in a pan. Sauté shallot in it until translucent.
- 2
Add sunflower seeds and mushrooms and fry until all liquid has evaporated. Sprinkle sugar on top and let the mushrooms caramelize. Deglaze with vinegar and stock, season with salt and pepper and boil down.
- 3
Line baking tray with baking paper. Place slices of bread on top of each other. Roast briefly under the preheated grill until crispy, turn. Wash the chives and shake dry. Put some stalks aside, cut the rest into fine rolls.
- 4
Peel the garlic and press it through a garlic press to make the quark. Season with salt and pepper and stir with milk until smooth. Stir the chives into the quark. Alternately layer bread chips, chives quark and mushroom mixture.
- 5
Finish with bread chips, but cut the slices of bread through if necessary. Sprinkle lasagne with some mushroom marinade and garnish with chives. Arrange on a plate.
Nutrition Facts
170 kcal
19 g
5 g
11 g
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