Free-Form Lasagna With Wild Mushrooms And Parmesan Cream

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Washington Post


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2 to 3 ounces fresh mushrooms, such as cremini, porcini and shiitake

1 sprig fresh rosemary

2 sheets lasagna pasta or 2 egg roll wrappers

1 tablespoon unsalted butter

1 tablespoon olive oil

Salt and freshly ground black pepper

4 tablespoons heavy (whipping) cream

3 tablespoons freshly grated or shaved Parmesan cheese

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