A family-table favorite in Australia, this pasta bake combines leftover cooked chicken and sautéed mushrooms in a creamy sauce. Baked under a layer of kashar cheese (Turkish semi-hard cheese), it develops a golden crust and makes a practical weeknight dinner from leftovers.
Cook the pasta in salted boiling water for 2 minutes less than the time on the package, then drain. It needs to remain firm because it will cook further in the oven.
Sauté the mushrooms in butter until they change color, then add the onion and garlic and cook until softened. Sprinkle in the flour and cook for 1 minute. Gradually add the milk and cream, stirring until the sauce is smooth.
Stir the boiled chicken, drained pasta, salt and black pepper into the sauce. Transfer to a greased baking dish and level the surface.
Sprinkle with grated kashar and bake in an oven preheated to 190°C / 375°F for 20 minutes, until bubbling and golden on top.
Cook the flour thoroughly when making the sauce; if its raw smell remains, the sauce can taste doughy. Leave the bake to rest for 5 minutes after taking it out of the oven. The kashar topping will firm up and make serving easier. Allergens: contains wheat (gluten) and dairy products, including milk.
Tarifte 200 gram mantar yazıyor ama benim kullandığım kültür mantarı çok su bıraktı, sos biraz sulandı. Mantarı önce tek başına kavurup suyunu uçurmak daha iyi olur muydu acaba?
Haklısınız, bazı mantar türleri daha sulu oluyor. Mantarları soğan ve sarımsaktan önce tek başına yüksek ateşte kavurup suyunu tamamen uçurursanız sos kıvamı bozulmaz.
Pazar kalıntısı tavukla yaptım, akşam yemeği için gerçekten pratikti, mantarlar kaşarın altında güzelce yumuşamıştı.
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