Wild Mushroom Lasagna

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 3 medium shallots, minced
• 2 pounds wild mushrooms, such as chanterelle, stemmed shiitake and oyster, caps thickly sliced
• Salt
• Freshly ground white pepper
• 1/2 cup dry white wine
• 2 cups plus 2 tablespoons heavy cream
• 1/4 cup finely chopped flat-leaf parsley
• 12 ounces fresh lasagna sheets
• 1 pound Taleggio cheese, rind removed and cheese cut into 1/2-inch cubes

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