Revised 2012 Apr 15
Chicken, mushrooms and spaghetti baked in a rich, creamy white sauce flavoured with Parmesan cheese and sherry.
6 tablespoons butter, divided
4 cups mushrooms, sliced
2 teaspoons fish sauce
1/2 teaspoon laos
2 cloves garlic, sliced very thin
1/4 cup flour, all-purpose
1 teaspoon summer savory
1 teaspoon thyme
1 cup cream
1 cup chicken stock
1/4 teaspoon ground black pepper
2 tablespoons Sherry
2 cups cooked chicken, chopped
1/2 cup Parmigiano Reggiano cheese, grated
Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente; drain.
Melt 2 tablespoons of the butter in a heavy pot. Add the mushrooms and toss until well coated. Add laos, garlic and sauté for a few minutes. Add 1 teaspoon of the fish sauce and cook until mushrooms have shrunk to about half size. Remove the mushrooms to a small bowl. Remove as much of the garlic as possible and reserve.
Melt the remaining butter and make a roux with the flour. Add the savory and thyme and cook for a few minutes being careful not to brown the roux.
Add the reserved garlic, reduce the heat and slowly add the cream stirring frequently. Once the cream is fully incorporated slowly add the stock still stirring frequently. Return the mushrooms to the pot and cook for a few more minutes adjusting the seasoning as required. Remove from heat and stir in spaghetti.
Pour mixture into the prepared baking dish, and top with parmigiano reggiano.
Bake 30 minutes in the preheated oven, until bubbly and lightly browned.
I had some perciatelli that needed to be used but pretty much any reasonably heavy straight pasta would do.
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