Mushroom Leek Pasta Gordon Ramsey

  1. olive oil
  2. cremini mushrooms trimmed and sliced
  3. Sea salt and freshly ground black pepper
  4. Garlic Clove peeled and chopped
  5. leek trimmed, quartered, and sliced
  6. 1 cup chicken stock
  7. 4–6 lasagne sheets dried or fresh
  8. ½ cup (scant) heavy cream
  9. Tbsp roughly chopped tarragon leaves

Saute mushrooms in oil for a few minutes. Add garlic and saute a few more minutes. Add leeks (remember to rinse them) and cook til tender. Add chicken stock and reduce by half. Add cream and reduce somewhat. Turn off heat and add tarragon. Serve with pasta. Does not make a lot of sauce but it is rich.

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