LASAGNA WITH MUSHROOM PORCINI AND MUSHBACON BY CHEF NIKOS ZAFIRAKOPOULOS

PORTIONS 4-6 people
500g of milk
30g dried porcini mushroom
Salt Pepper
Some oil
A little nutmeg
500g frozen porcini
1-2 cloves of garlic
A little parsley
300 g pecorino cheese

EXECUTION - INSTRUCTIONS
-Sautéed frozen porcini
In a hot pan that we have put some oil and butter, saute the porcini until they take on color. Just before removing, add the chopped garlic (optional). Season accordingly and add some parsley. Remove and place them on paper so that there is no greasy substance.
-White sauce with bacon of wild dried mushrooms
Put the butter in a saucepan until it melts, add the flour and cook until incorporated, then add the warm milk little by little and mix until it becomes a cream. Add 50 g of the cheese and mushroom bacon and mix. Taste and add salt and pepper accordingly.
-Bacon dried mushrooms. Soak the dried mushrooms for 30+ minutes in warm water about 100g or wine. Squeeze and cut into small pieces. Sauté in oil and a little butter. When they start to change color, pour 20g of wine and their stock and cook until their liquid is gone. Add salt and pepper. Finish with a little butter.

Setting up
Pour a little white sauce into a small pan (holds about 4 lasagnas). Layer 4 lasagnas and place half the mushrooms, a little cheese and a little white sauce, then put another 4 lasagnas and put the rest of the mushrooms, a little cheese, and the rest of the white sauce. Finish with the remaining cheese. Bake for 30-40 minutes at 180 degrees. Leave for 5 minutes and serve.