Noodle-mushroom casserole

Name: Noodle-mushroom casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 250 g ribbon noodles (e.g. tagliatelle); 7-10 Tbsp Salt; 250 g Mushrooms; 250 g Oyster mushrooms; 150 g Shiitake mushrooms; 1 medium onion; 1 glass (283 ml; separation weight: 170 g) dried tomatoes in oil; 7-10 Tbsp black pepper; 1/2 bunch Thyme; 6 Eggs (size M); 350 ml Milk; 7-10 Tbsp grated nutmeg; 50 g grated gouda cheese; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

250 g ribbon noodles (e.g. tagliatelle)
7-10 Tbsp Salt
250 g Mushrooms
250 g Oyster mushrooms
150 g Shiitake mushrooms
1 medium onion
1 glass (283 ml; separation weight: 170 g) dried tomatoes in oil
7-10 Tbsp black pepper
1/2 bunch Thyme
6 Eggs (size M)
350 ml Milk
7-10 Tbsp grated nutmeg
50 g grated gouda cheese
7-10 Tbsp Grease

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Clean and trim the mushrooms. Halve mushrooms, cut shiitake into slices. Cut oyster mushrooms smaller according to size.
2
Peel and chop the onion. Drain the tomatoes and collect the oil. Chop the tomatoes. Drain the pasta and let it drain. Heat 4-5 tablespoons of tomato oil in a large pan and fry the mushrooms.
3
Add the onion and tomatoes and fry for 1-2 minutes. Season with salt and pepper. Wash the thyme, dab dry and put aside some for garnishing. Finely chop the rest. Whisk eggs, milk and thyme, season with salt, pepper and nutmeg.
4
Place the pasta as nests in a greased casserole dish. Spread the mushroom mixture in the dish. Pour egg milk over it, sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes.
5
Serve garnished with thyme. Tomato sauce tastes good with it.