I adore mushrooms. Pre-IBS and the low FODMAP diet I used to eat A LOT of mushrooms. Let me explain how much I love mushrooms.. I was the kind of person to order a pizza with mushrooms and pay for an extra toppings of mushrooms. Thinking back it is no wonder I used to get so sick after eating these pizzas. I immediately blamed it on mozzarella, thinking I must be lactose intolerant. Later I discovered that mozzarella is actually lactose free and it was my beloved mushrooms that had turned on me. This was by far the hardest thing I had to cut out of my diet!

Safe to say I was beyond excited when Monash university tested several mushrooms and found that oyster mushrooms are low FODMAP at a 75g serving. However I was not sure what to do with these odd looking mushrooms. So it did take me a while to actually purchase these and try them! I have only recently tried them with pasta and I have to say I am in love. So if you are a mushroom lover like myself give this dish a go.

Serves 3

Ingredients

• 225g gluten free pasta
• 150g back bacon
• 150g chicken breast
• 125g oyster mushrooms
• 120g spinach
• 1/2 cup chopped green tops of spring onion
• 70mls white wine
• 125mls lactose free single cream e.g. Arla Lactofree cream or Emlea plant single cream
• 10g butter

Method

1. Bring a pot of water to the boil and cook pasta as per manufactures instructions. Whilst this is cooking make the sauce.
2. Chop the bacon and add to a hot pan. Once cooked remove from the pan and set aside.
3. Add thinly sliced chicken breast to the pan. Once cooked remove this from the pan and set aside.
4. Add the butter and add the spring onion and mushrooms.
5. Once the mushrooms are soft, add the white wine and cook until the alcohol evaporates.
6. Add the chicken and bacon back into the pan.
7. Add the spinach and cook until wilted.
8. Finally add in the cream and cook until slightly thickened. Add in the pasta and toss to cover the pasta in the creamy sauce.
9. You can serve with a sprinkle of parmesan cheese or grana padano.