Grilled mushrooms and smoked chicken

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.

1. Chop 250 g of the mushrooms and slice the remaining 250 g.
2. Heat the oil in a saucepan and sauté the onions, chopped mushrooms, garlic and ginger.
3. 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.
4. 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.
5. Sprinkle with Parmesan cheese and bake for 10 to 15 minutes. Serve with a salad or freshly baked bread.