Turkey and Mushroom Papardelle

This is a quick and simple pasta dish that is ideal for using leftover cooked turkey. The addition of porcini mushrooms gives it an element of sophistication. Recipe is taken from Leiths Simple Bible.

Preparation time: 15 minutes

Cooking time: 25 minutes

Serves 4

10g dried porcini mushrooms

1 tablespoon oil

1 onion, finely chopped

1 clove garlic crushed

125g chestnut mushrooms, sliced

125g oyster mushrooms, torn

250g pappardelle or fettuccini

1 small glass of white wine

1x 284ml pot of double cream

220g cooked turkey meat, shredded

salt and freshly ground black pepper

To garnish

½ tablespoon chopped fresh parsley.

To prepare ahead: Make the sauce in advance.  Add the turkey and reheat thoroughly while cooking the pasta.

1. Soak the porcini mushrooms in 150ml boiling water

2. Heat the oil in a heavy pan. Add the onion and sweat over a low heat until soft but not coloured, then add the garlic and continue to cook for 1 further minute. Add the chestnut and oyster mushrooms and cook until soft and any liquid has evaporated.

3.Remove the porcini mushrooms from the water and add to the pan. Strain the mushroom water through some kitchen paper to remove any grit and reserve.

4. Cook the pasta in plenty of boiling salted according to the manufactures instructions. Drain well.

5. Meanwhile add the wine to the pan and allow to boil until reduced by half. Add the mushroom water and cream, bring to the boil and reduce by boiling gently to a sauce consistency. Stir every from time to time to prevent the sauce from sticking. Add the turkey and allow to heat through, season to taste with salt and freshly ground black pepper.

6. Mix the sauce and pasta together, pile into a serving dish and garnish with the chopped parsley.