Chanterelle Lasagna
Posted on Feb 02 in 105Degrees, Academy, Restaurant Print
Simple and fabulous! This dish is colorful, creamy, tasty and delicious. Butternut squash is used for the “lasagna” part. It is thinly sliced and assembled to form a structure for the Macademia Nut Ricotta and Chanterelle mushrooms layers. The dish is topped with a beautiful mushroom and some fresh marjoram leaves. Then the plate is garnished with a little Truffle Oil. So delicate and decadent!
This looks delish! I will definitely be experimenting with this one later in the week! Thanks!