Ingredients (serves 4) 15 ml (1 tablespoon) butter 1 chopped onion 2 finely chopped cloves of garlic 750 ml (3 cups) sliced mushrooms 1/2 teaspoon each of salt, pepper, dried thyme and aromatic herbs a pinch of Cayenne pepper 50 ml (1/4 cup) flour 500 ml (2 cups) milk 375 ml (1 1/2 cups) chicken broth 125 ml (1/2 cup) white wine or Sauternes (if you can afford it) 400 g short pasta (rotini, broad egg noodles, etc.) 1 l (4 cups) cooked chicken (turkey, veal or ham) cut up into small pieces a few teaspoons of fresh chopped parsley (optional) 50 ml (1/4 cup) grated Parmesan (or more)

Garnish (Optional) 15 ml (1 tablespoon) of butter 1 finely chopped clove of garlic 250 ml (1 cup) of bread crumbs 25 ml (2 tablespoons) fresh chopped parsley 25 ml (2 tablespoons) almonds or chopped pecan nuts 25 ml (2 tablespoons) Parmesan

In a thick-bottomed saucepan, melt 1 soupspoon of butter. Fry the two garlic cloves and the onion in it until they become soft, but not brown. Incorporate the mushrooms and the spices until the mushrooms release their water, which takes a few minutes. (As a variation of this recipe add the mushrooms at the end of the process if you want them to be a little crisper.) Add flour and cook for 1 minute stirring without allowing it to turn brown. Using a whisk, gradually incorporate the milk, the broth and the wine until all the lumps are gone. Continue the cooking stirring until the sauce thickens and comes to a boil. Do not let it boil. Meanwhile cook the pasta “al dente”. Drain and add it to the sauce along with the chicken, parsley and Parmesan. Pour into a casserole.Garnish: in a small frying pan melt the butter at low heat. Brown the garlic. Add the breadcrumbs, parsley and Parmesan. Mix well. Spread over the casserole.Cook in the oven at 180°C (375°F) for 30 minutes until the sauce starts bubbling and the breadcrumbs become golden brown.