Serves 4-6
Preparation time: 10 min
Cooking time: 20 min
500 g portobello mushrooms
15 ml (1 T) olive oil
1 onion, halved and sliced
3 garlic cloves, crushed
20 g fresh ginger, finely chopped
170 g smoked chicken breast, sliced into strips
250 ml cream
15 ml (1 T) fresh basil, chopped
salt and freshly ground black pepper
80 ml Parmesan cheese, grated
Preheat the oven to 180 °C.
- Chop 250 g of the mushrooms and slice the remaining 250 g.
- Heat the oil in a saucepan and sauté the onions, chopped mushrooms, garlic and ginger.
- Lower the heat and add the chicken and the cream. Simmer until the cream thickens. Add the basil and season with salt and pepper. Remove from the heat.
- In an ovenproof dish place a layer of the sliced mushrooms, then a layer of the creamed chicken. Repeat the process, ending with a layer of sliced mushrooms.
- Sprinkle with Parmesan cheese and bake for 10 to 15 minutes. Serve with a salad or freshly baked bread.