Jamie Oliver’s garlic mushroom tagliatelle
SERVES 1 Boil the kettle. Cut 125g fresh lasagne sheets lengthways into 1cm strips to make tagliatelle. Put a 28cm frying pan on a high heat and dry-fry 80g oyster mushrooms as it heats up. Peel and finely slice 1 clove garlic. Finely grate 10g parmesan cheese. Once the mushrooms are lightly charred, add a little drizzle of olive
