10 minutes plus 30 minutes soaking time.
Put the dried mushrooms in a bowl with the hot water. Leave to soak for 30 minutes until softened. Remove, squeezing excess water back into the bowl.
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Strain the liquid in a fine-meshed sieve and reserve. Slice the soaked mushrooms, discarding the stems.
Heat the oil in a large frying pan over a medium heat. Add the bacon and chicken, then stir-fry for about 3 minutes. Add the dried and fresh mushrooms, the onion and oregano. Stir-fry for.
5-7 minutes until soft. Pour in the stock and the mushroom liquid. Bring to the boil, stirring. Simmer briskly for about 10 minutes, continuing to stir, until reduced. Add the cream and simmer for 5 minutes, stirring, until beginning to thicken. Season with salt and pepper. Remove the pan from the heat and set aside.
Cook the pasta until al dente. Drain and transfer to a serving dish. Pour the sauce over the pasta. Add half the Parmesan and mix. Sprinkle with parsley and serve with the remaining Parmesan.
25 g/1 oz dried shiitake mushrooms 350 ml/12 1 oz hot water 1 tbsp olive oil 6 bacon rashers, chopped 3 boneless, skinless chicken breasts, sliced into strips 115 g/4 oz fresh shiitake mushrooms, sliced 1 small onion, chopped finely.
1 tsp fresh oregano or marjoram, chopped finely 250 ml/9 1 oz chicken stock 300 ml/10 1 oz whipping cream salt and pepper 450 g/1 lb dried tagliatelle 55 g/2 oz freshly grated Parmesan.