John Myers
Ingredients for 2 servings:
- 1 bag of dried porcini mushrooms (approx. 20 g)
- Water, lukewarm for soaking
- 60 g chanterelles (chanterelles), fresh
- 150 g mushrooms, fresh
- lemon juice
- 1 tbsp olive oil
- 1 small onion(s)
- ½ bunch parsley
- ½ tsp bouillon (vegetable bouillon), fat-free
- Lemon pepper
- 100 g pasta, wide
- salt water
- 1 egg(s)
- 2 dl cream (half cream or coffee cream)
- ½ dl milk, possibly more (1 dl)
- 2 tbsp sour cream
- 2 tsp broth, fat-free, grained
- 1 pinch of nutmeg
- Pepper from the mill
- 50 g cheese (e.g. Sbrinz or Emmental), grated
- Fat for the mold
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
Soak the porcini mushrooms in lukewarm water, then rinse thoroughly and squeeze dry water. Halve any large pieces. Wash the mushrooms, quarter them, and toss with lemon juice. Clean the chanterelles with a brush and halve any large mushrooms. Finely chop the onion and parsley, sauté, and add the mushrooms. Season everything, mix, and steam briefly again. Cook the pasta in boiling salted water until al dente and drain. For the topping, mix all ingredients up to and including the pepper. If you don’t want to use single cream or sour cream, increase the amount of milk to 1 dl. Mix with the pasta and mushrooms and pour into a greased baking dish. Sprinkle with grated cheese. Bake for 25-30 minutes on the lowest rack of an oven preheated to 200°C. Tip: Instead of the chanterelles, soak a bag of morels, squeeze dry water, and halve it. Increase the amount of mushrooms accordingly.
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