John Myers
Ingredients for 4 servings:
- 150 g tagliatelle, wide
- 75 g soy strips
- 5 large mushrooms, brown
- 1 onion(s)
- 1 garlic clove(s)
- 3 tbsp olive oil
- 150 ml milk
- 200 ml vegetable stock
- 100 g crème fraîche
- 150 ml cream
- 100 g cheese, grated
- e.g. salt and pepper
- possibly vegetable broth, granulated
Instructions
Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
vegetarian
Pour 200 ml of hot vegetable stock over the soy strips and let them simmer for about 15 minutes. Drain and fry in 1 tablespoon of olive oil. Then set aside. Cook the pasta in plenty of salted water until al dente, drain, and set aside. Peel and chop the onion and garlic clove. Clean the mushrooms with kitchen paper, trim them, and cut into bite-sized pieces. Sauté the onion in the second tablespoon of oil until translucent. Then add the mushrooms, finally add the garlic, and fry for 5 minutes. Pour in the milk and cream. Stir in the crème fraîche. Season generously with salt and pepper. If you want to give the casserole a particularly strong flavor, you can also season it with granulated vegetable stock, etc. Grease a casserole dish with a little oil. Add the pasta and soy strips to the dish and pour the sauce and mushrooms over them. Mix well. Sprinkle with grated cheese and bake in a preheated oven at 180°C for 20-25 minutes. Serve hot.
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