Pasta sauces don’t get much simpler than olive oil and garlic, and it’s an all-time classic combination that goes so well with mushrooms. The trick with this dish is to first cook the mushrooms over high heat to intensify the depth of flavour and extract all the water before adding the garlic (otherwise the garlic will burn). Using lasagne sheets, you can cut your own extra-wide pasta strips to create this elegant but simple garlic portobello pappardelle.
Ingredients for 1 portion:
1 portobello mushroom, sliced
3 dried lasagne sheets
Pinch of dried (or chopped fresh) parsley
Grating of parmesan
Salt and pepper
Bring the pan of salted water the boil
Meanwhile, season and pan fry the sliced mushroom in a big glug of olive oil over medium-high heat for 8-10 minutes until dark brown in colour.
Cook the lasagne sheets in the boiling water until al dente, then drain and cut them into wide strips
Add more olive oil to the mushroom, add the garlic and fry until the garlic just starts to colour.
Add the pasta and fry for a further 30 seconds
Remove from the heat and garnish with the parsley and a generous grating of parmesan.