Portobello Lasagna

Page 112

Cuisine: Italian | Course Type: Main Courses

(1 review)

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Recipe Review

We enjoyed this but probably not enough to make it again. It was very simple to make -- a quick bechamel, some sauteed mushrooms (I used a mix of portobello, cremini, and shiitake), and grated Parmesan. The flavor was just a little one-note. Maybe some thyme or some white or red wine added to the mushrooms would boost the flavor.

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