500g Swiss Brown or Portobello mushrooms, finely sliced
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper, to taste
400g Swiss Style Cheese
5 (250g) fresh lasagne sheets
1/4 cup white wine
1/2 cup chicken stock
2 tablespoons pinenuts
Thyme sprigs, for garnish
Method
Heat oil in a large saucepan and add leek, garlic, and bacon. Saute over low heat for 5 minutes until soft. Add mushrooms, thyme and season to taste. Cover and cook over low heat for approximately 10 minutes, stirring occasionally until mushrooms are soft and juicy, cool to room temperature.
Thinly slice half the cheese and reserve. Grate the remaining cheese and stir through the cooled mushroom mixture.
Brush each lasagne sheet with water on both sides to make it more pliable. Cut each sheet in thirds lengthways (we used a jagged pastry wheel).
Spread each length with 2 heaped tablespoons of mushroom mixture, then roll up tightly into a scroll shape. Loosely bunch each scroll into a lightly buttered (25cm x 15cm) ceramic baking dish.
Pour over combined chicken stock and white wine, cover tightly with foil and bake at 180°C for 25 minutes. Uncover, drape with remaining cheese and sprinkle with pine nuts then bake for a further 20 minutes until the cheese is melted and golden brown.
Garnish with thyme sprigs and serve.
Tips & Hints
For the Swiss Cheese, try using Australian Grand Dairy Award Winning Tasmanian Heritage St Claire.
