Mushroom Lasagna

Separate large pan, sauté onions about 10 mins over medium low heat. Add leeks, garlic, thyme. Cook about 8 mins. 

Finally add chard leaves, cook until just wilting. Season with salt. Transfer to food processor and purée until fine, move to mixing bowl.

In large pan over high heat, add neutral oil and sauté mushrooms. Cook in batches. Cook until browned and all moisture is gone, transfer to processor and chop to chunky, should still have texture.

Thinly slice garlic. Add to cold water, bring to boil.

Drain, pat dry. Get oil medium heat, fry till just browning, set on paper towel.

Slice mushrooms and cook in water low simmer for one hour. Strain and season with salt and pepper.

In saucepan over med heat, melt butter. Whisk in flour and cook about 2 mins, don’t let brown. 

Whisk in milk, then mushroom broth. Cook about 8 mins, it’ll thicken. Add nutmeg and salt, set aside and cover with plastic wrap so skin doesn’t form.