Tetrazzini

Method

1. Heat the oven to 200C (180C fan) and butter a small gratin dish of about 14 cm. Bring a pan of well-salted water to the boil and cook 70 g of spaghetti for 1 minute less than the packet time, so it is still firm. Drain, reserving a little of the cooking water.
2. Melt 10 g of the butter in a wide frying pan over a medium-high heat. Add 60 g of sliced mushrooms and 1 finely chopped shallot with a pinch of salt and fry 5-6 minutes, without stirring too often, until the mushrooms have given up their liquid and are browning at the edges.
3. Pour in 1 tbsp of dry sherry and let it bubble away almost completely, scraping the pan. Sprinkle over 10 g of plain flour and cook, stirring, for 1 minute so it loses its raw smell and coats the mushrooms.