Pasta Casserole with Cheese and Mushrooms
⏳ Time
1 hour
🥕 Ingredients
13
🍽️ Servings
10
Description
Pasta Casserole with Cheese and Mushrooms
Ingredients
- Pasta - 28.2 oz
- Leek - 1 piece
- Champignon Mushrooms - 2 lbs
- Vegetable Oil - 2 fl oz
- 35% Cream - 17 fl oz
- Milk - 17 fl oz
- Nutmeg - 0 oz
- Garlic - 3 cloves
- Parsley - 1.4 oz
- Dried Porcini Mushrooms - 0.5 oz
- Chicken Eggs - 3 pieces
- Hard Cheese - 3.5 oz
- Soft Cheese - 7.1 oz
Step by Step guide
Step 1
Boil the pasta until al dente. While the pasta is cooking, prepare the sauce.
Step 2
Cut the leek into large rings. Rinse the leek, separating the layers into individual rings.
Step 3
Clean the champignon mushrooms, rinse them in a bowl of water, and chop them into large pieces.
Step 4
Sauté the leek in vegetable oil. Shortly after, add the champignon mushrooms.
Step 5
Pour the cream and half of the milk into the leek and mushroom sauté. Add nutmeg and cook for 5-10 minutes without bringing it to a boil.
Step 6
Crush the garlic and chop the parsley, add them to the sauce and remove the pot from heat.
Step 7
Blend the sauce with a blender so that the mushrooms remain in small pieces.
Step 8
Make mushroom powder: grind the dried porcini mushrooms in a mortar. Add the powder to the creamy sauce. Wait for the sauce to cool.
Step 9
Season with salt and pepper.
Step 10
Separate the egg whites from the yolks. Add the yolks to the remaining milk and whisk with a whisk.
Step 11
When the pasta is cooked, arrange the 'tubes' vertically in a baking dish with the hole facing up.
Step 12
Once the sauce has cooled, pour the whipped yolks mixed with milk into it.
Step 13
Grate the hard cheese into the sauce and mix.
Step 14
Pour the sauce over the pasta tubes.
Step 15
Grate the soft cheese on top of the casserole. Place it in an oven preheated to 392°F for 15-20 minutes.
Step 16
To prevent the casserole from falling apart, let it cool for a couple of hours.
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