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