Pasta gratin with creamed mushrooms

Name: Pasta gratin with creamed mushrooms
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 10 g tr. porcini; 400 g ribbon noodles; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 500 g) Romanesco; 1 medium onion; 250 g Mushrooms; 1-2 TABLESPOONS clarified butter; 150-200 g Whipped cream; 2-3 stem(s) Thyme; 7-10 Tbsp Grease; 50-75 g grated gouda

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

10 g tr. porcini
400 g ribbon noodles
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 500 g) Romanesco
1 medium onion
250 g Mushrooms
1-2 TABLESPOONS clarified butter
150-200 g Whipped cream
2-3 stem(s) Thyme
7-10 Tbsp Grease
50-75 g grated gouda

Directions

1
Soak porcini mushrooms in 1/4 l warm water. Cook the pasta in boiling salted water for 8-10 minutes until al dente. Clean, wash and divide Romanesco into florets. Steam in boiling salted water for about 8 minutes. Drain pasta and Romanesco
2
Peel and chop the onion. Clean, wash and halve the mushrooms. Heat clarified butter. Fry onion and mushrooms. Stir in porcini mushrooms together with water and cream, bring to the boil. Season to taste with salt and pepper
3
Wash the thyme, pluck off the leaves and stir into the mushroom cream. Spread the pasta and romanesco in a large greased casserole dish. Pour cream of mushroom over it and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 20 minutes