Turkey Tetrazzini

Ingredients:

20g dried porcini mushrooms
300g turkey meat, cubed (use fresh or cooked)
2 garlic cloves, finely sliced
350g mixed fresh mushrooms, cleaned and torn to pieces (wild mushrooms are best)
200ml white wine
450g dried spaghetti
500ml double cream
200g freshly-grated Parmesan cheese
leaves from 1 sprig of fresh basil, leaves torn
olive oil
salt and freshly-ground black pepper

Method:

Place the dried porcini in a bowl, pour over enough boiling water to just cover them then set aside to soak for about 10 minutes.

Add 1 tbsp olive oil to a large pan. If using fresh turkey, cube the meat, season to taste with salt and black pepper then add to the pan and fry in the oil until browned. Strain the soaked porcini mushrooms (reserve the soaking liquid), halve then and add to the pan along with the fresh mushroom pieces.

Now stir in the wine and cook for 1 minute before adding the reserved mushroom soaking liquid. Bring to a simmer, reduce the heat and cook at a low simmer for about 20 minutes, or until the turkey pieces are done through (if you are using left-over cooked turkey add it about half way through cooking the sauce).

In the meantime, bring a large pan of salted water to a boil. Add the spaghetti and cook for about 8 minutes, or until just tender. Drain the spaghetti, season well with salt and black pepper and toss with a little olive oil.

When the turkey is done, stir in the cream and heat through (but do not boil). Add the spaghetti and stir to combine. Stir in 150g of the grated Parmesan cheese and the torn basil leaves. Turn the mixture into an oven-proof dish. Sprinkle the remaining Parmesan cheese over the top then place in an oven pre-heated to 200°C and cook for about 10 minutes, or until the dish is piping hot and the topping is golden brown.

Serve hot.