Fine pasta casserole with mushroom sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Soak porcini mushrooms in 250 ml of cold water for about 30 minutes. Cook pasta in plenty of boiling salted water for 9-11 minutes until al dente. Clean Romanesco, divide into florets and cook in boiling salted water for 5-8 minutes. Drain the pasta and Romanesco and let them drain. Peel onions and garlic. Chop the onions finely.

2. 2

   Press garlic through a garlic press. Clean the mushrooms, possibly wash and halve them. Drain the porcini mushrooms and collect the liquid. Cut the porcini into strips. Heat clarified butter in a pan. Sauté onions and garlic until translucent. Fry the porcini and mushrooms thoroughly. Season with salt and pepper. Deglaze with sherry and mushroom liquid. Let simmer for 5 minutes. Wash the thyme, dab dry and remove the leaves from the stalks, except for some for garnishing. Add cream and thyme.

3. 3

   Fry the porcini and mushrooms thoroughly. Season with salt and pepper. Deglaze with sherry and mushroom liquid. Let simmer for 5 minutes. Wash the thyme, dab dry and remove the leaves from the stalks, except for some for garnishing. Add cream and thyme. Season to taste with salt and pepper. Grate cheese finely. Roll up the pasta with a meat fork and put it in an ovenproof dish. Add Romanesco and mushroom sauce. Sprinkle with cheese and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Remove from the oven and garnish with thyme

4. 4

   Season to taste with salt and pepper. Grate cheese finely. Roll up the pasta with a meat fork and put it in an ovenproof dish. Add Romanesco and mushroom sauce. Sprinkle with cheese and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Remove from the oven and garnish with thyme

Nutrition Facts

KCAL
820 kcal

CARBS
96 g

FATS
34 g

PROTEINS
29 g