This dish is full of yummy mushrooms, which I looove :) I got this recipe from a Jamie Oliver book and I've changed it a little over time as I got better at cooking it.
About 2 Handfulls of sliced mushrooms. I use a mixture of Swiss Brown, Shitake and normal Button Mushrooms 20g Dried Porcini Mushrooms 4 diced chicken thighs 2 cloves of garlic (minced) 200ml White Wine A packet of spaghetti (500g) 500ml Double Cream 200g grated parmesan cheese
1. Preheat your oven to 200 degrees C 2. Soak your Porcini mushrooms in a bowl of boiling water for several minutes (Fill the bowl with just enough water to cover them) 3. Boil some water in a pot and start your spaghetti cooking. Whilst the spaghetti is cooking, continue with the next steps 4. Heat up a saucepan to medium heat and fry the chicken until brown with some olive oil 5. Strain the porcini mushrooms (keep the water) and add them along with the garlic and mixed mushrooms 6. Once you have fried the mushrooms for a little, add the strained water and White Wine. If it's a decent wine you might want to have a glass for yourself :) 7. Turn the heat down to low and let it simmer until the chicken is finished cooking and the wine is reduced (about 10 mins) 8. Add the cream, bring to the boil and then turn off the heat 9. Drain the spaghetti and put it in a baking dish, along with the chicken mixture 10. Add about 3 quarters of the parmesan and mix it all together 11. Sprinkle some more parmesan on the top and save the rest to sprinkle on top when you serve it up 12. Bake until it's golden brown (about 20 minutes) 13. Serve! Bon apetit!