Miguel Barclay’s garlic mushrooms pappardelle
- 1 giant mushroom, sliced
- 3 sheets dried lasagne
- 2 cloves garlic, sliced
- Pinch dried parsley (or fresh, chopped)
- 5g Parmesan, grated
- 2tsp olive oil
Boil a pan of water.
Season and pan-fry the mushroom in 1tsp olive oil over a medium-high heat for 8-10 mins, until it turns a dark brown colour.
Cook the lasagne in the water until al dente, drain and cut into wide strips.
Add 1tsp olive oil to the mushroom, add the garlic and fry until it starts to colour. Add the pasta and fry for 30 secs.
Remove the pan from the heat, then garnish with the parsley and Parmesan to serve.