Penne al forno with mushrooms

Name: Penne al forno with mushrooms
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 15 g dried porcini; 400 g brown mushrooms; 2 Onions; 2 Garlic cloves; 400 g short tubular noodles (e.g. penne rigatoni); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; some Butter; 3 TABLESPOONS Butter; 2 TABLESPOONS Flour; 150 g Fresh cream; 100 g grated gouda; 4 Stem/s Parsley

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

It's so easy to become the hero of the day: mix a sauce from fried mushrooms, porcini mushrooms and crème fraîche and put it in the oven with noodles and cheese.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

15 g dried porcini
400 g brown mushrooms
2 Onions
2 Garlic cloves
400 g short tubular noodles (e.g. penne rigatoni)
7-10 Tbsp Salt
7-10 Tbsp Pepper
some Butter
3 TABLESPOONS Butter
2 TABLESPOONS Flour
150 g Fresh cream
100 g grated gouda
4 Stem/s Parsley

Directions

1
Soak porcini mushrooms in 1⁄2 l hot water for about 20 minutes. Clean the mushrooms, possibly wash and halve them. Peel onions and garlic. Chop onions coarsely, chop garlic finely.
2
Cook the pasta in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Grease a large casserole dish.
3
Pour the porcini through a sieve, collecting the soaking water. If necessary, chop the porcini roughly.
4
Heat 3 tablespoons of butter in a large frying pan. Sauté the mushrooms in it. Season with salt and pepper. Finally add onions, garlic and porcini mushrooms and fry briefly. Dust with flour and sauté. Stir in soaking water and crème fraîche, bring to the boil and simmer for about 5 minutes. Season to taste with salt and pepper.
5
Drain the pasta, mix with the mushroom sauce and fill into the mould. Sprinkle with cheese. Bake in a hot oven for about 20 minutes. Wash parsley, shake dry, pluck and chop coarsely. Sprinkle over the finished casserole.
6
Dried porcini are often sandy. In order to use the aromatic soaking water, pour the mushrooms together with the mushrooms through a sieve that has previously been covered with kitchen paper. Then rinse the mushrooms again briefly.