My week spent cooking from Gordon Ramsay’s Home Cooking by Gordon Ramsay has been delectably delightful. He has long been one of my favorite celebrity chefs, but until now, I haven’t cooked very many of his recipes. Better late than never, but I definitely plan on making up for lost time. I have so many more recipes marked in this book that I hope to try soon. Making this Mushroom and Leek Pasta was a perfect meal at home while watching through Downton Abbey for the second time. The only thing that would have made it better was an Abbey-worthy table setting and maybe a lovely housekeeper to clean up after us. No need for your own Mrs. Padmore…This recipe is quick and easy and doesn’t require lots of technical skills or patience. Hubby requested that I make it again several times before we even finished eating. I will gladly oblige.
Mushroom and Leek Pasta
Credit: Gordon Ramsay’s Home Cooking by Gordon Ramsay
8 cremini mushrooms, trimmed and sliced
sea salt and freshly ground black pepper
1 garlic clove, peeled and chopped
1 leek, trimmed, quartered and sliced
1 cup chicken stock
4-6 lasagne sheets, fresh or dried (These worked really well- I just boiled them until tender, about 4 minutes. They’re intended as a no-boil pasta, but when boiled, they taste more like fresh pasta than the long thick lasagna noodles with rippled edges.)
1/2 cup heavy cream
2 tablespoons roughly chopped tarragon leaves
For the garlic bruschette-
2 slices ciabatta bread
1 garlic clove, peeled and halved
~Heat a large frying pan and add a dash of oil. Season the mushrooms with salt and pepper and start to saute them, adding the garlic after 2 minutes and the leek a minute later. Cook for 6-8 minutes until the leek is soft and the mushrooms are colored on the outside Taste and adjust the seasoning.
~Add the stock and boil for 5 minutes until reduced by half.
~Meanwhile, cook the lasagne sheets in a large saucepan of boiling salted water for 4 minutes or until just al dente.
~While the lasagne is cooking, add the cream to the frying pan and simmer for 2-3 minutes to reduce a little.
~When the lasagne sheets are cooked, drain and add to the pan with the sauce, stirring until well coated. Turn off the heat, add the tarragon leaves, and allow to sit while the bread toasts.
~To prepare the bruschette: Preheat a grill pan or the broiler. Rub the slives of ciabatta with olive oil and the cut side of the garlic clove and toast for 1-2 minutes on each side until golden brown.
~To serve, spoon the lasagne and mushroom mixture onto serving plates, layering them up attractively. Serve the toasted bruschette slices on the side.