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