Vegetarian recipe ideas
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Pour boiling water over the porcini to just cover. Put the cream, stock and bay leaf in a large pan, bring to a simmer, then reduce by half. Remove the porcini, squeeze dry and finely chop. Pour the porcini soaking liquid, through a seive, into the cream, and cook until it has thickened to the consistency of double cream. Remove the bay leaf.
Put 2 tbsp oil in a large pan, add the flat mushrooms and porcini and cook until browned and the liquid has been reabsorbed. Stir in the parsley and cool.
Heat the oven to 200C/fan 180C/gas 6. Pour the cream into a blender, whizz, add the egg and whizz again. Boil the pasta for 1-2 minutes and drain really well. Brush a baking dish (about 20 x 30cm) with butter, and add a layer of pasta, cutting the sheets to make a single layer if you need to. Ladle the cream over, then sprinkle with parmesan.
Scatter with the mushroom mix, then add more pasta. Continue layering pasta with cream, cheese and mushrooms, finishing with pasta topped with cream and cheese – you’ll need about 4-5 layers. Bake for 30 minutes, or until bubbling and golden brown.
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