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Wild mushroom, potato and spinach lasagne with garlic cream by Matthew Laughton

11 September 2006
Wild mushroom, potato and spinach lasagne with garlic cream by Matthew Laughton

Ingredients

8oz mixed wild mushrooms
1 clove garlic
3 shallots (diced)
6oz spinach leaves (blanched)
4tsp double cream
2tsp tarragon (chopped)
Salt and pepper
Nutmeg
4oz potato (peeled and sliced)
Clarified butter
2oz grated parmesan cheese

Method

Brush the potato slices with thebutter and season grill until golden brown.

Sweat off the garlic and shallots in some butter add the wild mushroomsand spinach cook for a few minutes add the cream then reduce season add tarragon and nutmeg.

Arrange in layers with the potato finish with a layer of potato. Sprinkle on the Parmesan glaze under a hot grill and serve with garlic cream sauce.

by Matthew Laughton

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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