Richard Phillips' creamy mushroom lasagne
Ingredients
- 250 g8¾ oz portobello mushrooms, cut into large slices
- 4 artichokes, cooked and cut into 4 (or jarred artichoke hearts)
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 150 ml5¼ fl oz Madeira wine (or sherry)
- 150 ml5¼ fl oz double cream
- Pinch of flat leaf parsley, chopped
- 150 g5¼ oz cooked spinach
- 15 g½ oz parmesan shavings
- 12 sheets of fresh pasta, cooked
Method: How to make Creamy portobello pasta
1
In a preheated frying pan, add a drop of olive oil and a knob of butter. Once hot, add the artichokes, shallots and garlic and cook for one minute. Then add the mushrooms and cook for a further two minutes. Season with salt and pepper.
2
Add the Madeira and reduce by half, then add the cream and also reduce by half. Add the parsley just before serving.
3
In the centre of the plate, place a sheet of cooked pasta, spread a layer of the cooked spinach, spoon over the mushroom mix, lay over another sheet of pasta, spoon more mushroom mix and finish with a sheet of pasta.
4
Drizzle with some remaining sauce and olive oil and garnish with parmesan shavings. Serve immediately.
