Ingredients

  • 1 tbsp olive oil
  • 1 clove garlic, finely chopped
  • 4 large field mushrooms or portabello mushrooms, sliced
  • 1 pint / 570ml milk
  • 40g plain flour
  • 40g butter
  • _ onion
  • 12 black peppercorns
  • 1 bay leaf
  • 50g mature cheddar
  • 30g vegetarian parmesan
  • 100g baby spinach
  • a grinding of salt and pepper to taste
  • enough tagliatelle for four
  • a generous slice of feta, to crumble on the finished dishes