Mushroom & Leek Pasta

2 lbs.Mushrooms - EVO - 2 garlic cloves - 1 Leek - 1 cup chicken stock - 6 Lasagna sheets - 4 Tbsp whipping Cream - Tarragon - French or Italian crispy bread

Slice mushrooms and Sauté (on medium-high heat) until golden brown. Mince 1 garlic clove and add to frypan. Cut leek through the centre, cut each half into 1/4 and slice again (You should have 4 long pieces), wash leeks in cold water and chop into bite sized pieces. Reduce heat to Medium-low and as it cooks down and the water’s gone add the chicken stock. Reduce by half.
Drop Lasagna sheets into boiling water and twist pan to stop lasagna from sticking to each other. Add cream to mushroom, leek mixture and bring it back up to a boil. Simmer for 3-4 minutes. Remove pasta from boiling water when done and lay into sauce. Turn off heat and let pasta absorb the sauce for a couple on minutes. Add half a tsp of chopped fresh Tarragon into the sauce.
Drizzle EVO on bread and toast on grill. Use a clove of smashed garlic and rub it over the toasted bread. (Instant Garlic Bread!)
Put a scoop of mushroom sauce mixture in middle of plate and add pasta sheet on top, twist pasta as it’s plating. Add bread to side of dish and serve. - Serves 6