Heat the olive oil in a large pan and
fry the mushrooms for a few mins until
lightly browned. Drain, return to the pan
with the knob of butter, toss through,
then season and set aside.
Melt 50g butter in a small pan until
foaming, add the flour, stirring well, and
cook for 1 min. Stir in the milk and cook
for about 4 mins, stirring continuously,
until thickened. Whisk in the egg yolks
and heat until bubbling. Remove from
heat, stir in Gruyère and cheddar, season,
then fold through the mushrooms.
To assemble, line a terrine or loaf tin
(about 12 x 20cm) with cling film. Place
a sheet of cooked pasta onto the base
and spread over half of the mushroom
mix. Add another sheet of pasta, pressing
down firmly, before spreading remaining
mushroom mix on top and covering with
the last sheet of pasta. Cover with cling
film, directly onto the pasta, and sit
something flat on top to weigh down.
Chill for at least 2 hrs or overnight.
For the Parmesan cream, bring the
cream and butter to the boil, then
remove from the heat and whisk in the
Parmesan. Cover with cling film and chill.
If it gets too thick, thin with a bit of milk.
For the confit peppers, put the pepper
slices into a deep pan and add just
enough olive oil to cover and a pinch
of salt. Cook gently on a low heat for
about 20 mins until soft, then drain.
Heat oven to 200C/180C fan/gas 6.
Tip the lasagne out onto a board, remove
the cling film and cut into 6 slices. Space
portions out on a baking tray, drizzle
1 tbsp of Parmesan cream over each and
bake for 12-20 mins until hot. Serve with
another drizzle of Parmesan cream, the
confit peppers and a salad.